Birthday special ! Chicken Malai seekh biryani

Birthday Special Biryani Recipe Ingredients for Kebab: 500g minced chicken 1 onion, finely chopped 2 tablespoons chopped coriander 2 tablespoons brown onion paste 1 tablespoon ginger-garlic-green chili paste 2 tablespoons cashew paste 1 teaspoon red chili powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon biryani masala Salt to taste 1 tablespoon lemon juice Sattu (roasted gram flour) to bind Ghee for grilling Ingredients for Gravy: 3 tablespoons ghee Birista (fried onions) 1 tablespoon ginger-garlic-green chili paste 2 tablespoons cashew paste 1/2 cup yogurt 1 teaspoon cumin powder 1 teaspoon biryani masala Salt to taste Water Chopped coriander leaves Chopped mint leaves Coal and ghee for smoking the gravy Ingredients for Rice: 2 cups basmati rice, washed and soaked for 30 minutes 2 tablespoons ghee 1 cinnamon stick 2 bay leaves 4 cloves 6-8 black peppercorns 1 blade of mace 4 green cardamom pods 2 black cardamom pods 1 teaspoon cumin seeds Salt to taste 4 cups water Ingredients for Assembly: Rose water Kewra water Saffron + milk Ghee Birista Birista oil Biryani masala Coriander leaves Mint leaves Instructions for Kebab and Gravy: 1. In a large bowl, combine the minced chicken, chopped onion, chopped coriander, brown onion paste, ginger-garlic-green chili paste, red chili powder, cumin powder, coriander powder, biryani masala, salt, lemon juice, and sattu. Mix well until all ingredients are evenly incorporated. 2. Divide the mixture into equal portions and shape them into seekh kebabs. 3. Heat ghee in a grill pan or on a barbecue. Grill the kebabs until they are cooked through and golden brown on all sides. Set aside. 4. In a separate pan, heat ghee and add birista. 5. Add ginger-garlic-green chili paste and sauté until fragrant. 6. Add cashew paste and cook for a few minutes. 7. Stir in yogurt, cumin powder, biryani masala, and salt. Cook until the mixture thickens. 8. Add water to adjust the consistency of the gravy according to your preference. 9. Add chopped coriander leaves and mint leaves. Mix well. Place some of the kebabs in the gravy and mix. Save the rest of the kebabs to place on the rice. 10. To smoke the gravy, heat a piece of coal until red hot. Place it in a small bowl in the center of the gravy. Pour a little ghee over the coal. Cover the pan immediately with a lid and let it smoke for a few minutes. 11. Remove the coal and bowl carefully. Instructions for Rice: 1. In a large pot, heat ghee over medium heat. 2. Add the cinnamon stick, bay leaves, cloves, black peppercorns, mace, green cardamom pods, black cardamom pods, and cumin seeds. Sauté for a minute until aromatic. 3. Drain the soaked rice and add it to the pot. Stir well to coat the rice with the ghee and spices. 4. Pour in the water and add salt to taste. Stir gently. 5. Bring the water to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for about 10-15 minutes, or until the rice is 90% cooked and the water has been absorbed. 6. Fluff the rice gently with a fork before assembling. Assembly: 1. To assemble the biryani, layer cooked rice on the prepared gravy and kebabs. 2. Repeat with another layer of rice and kebabs. 3. Lastly, spread some ghee, birista oil, biryani masala, rose water, kewra water, and saffron milk. 4. Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes until the flavors meld together and the biryani is heated through. 5. Serve hot, garnished with fried onions, chopped coriander, and mint leaves.