By Rajlakshmi
February 10, 2026
Biryani is like your true love; it never disappoints. It can be prepared in multiple ways. A fun twist to this dish is adding seekh kebabs to it. Here is a tasty seekh kebab biryani recipe that you can make for a lavish dinner.
500g boneless meat breasts and thighs 1 small onion, roughly chopped 1 tsp cumin powder ½ tsp coriander powder ¼ tsp black pepper powder 2 tsp garam masala 1 tsp lemon juice 2-3 green and red chillies, chopped 4 tbsp fresh coriander, chopped 2 tsp ginger-garlic paste 1 egg, lightly beaten 1 tsp salt
1 slice of bread, ground into breadcrumbs 3 cups of long-grain basmati rice 1 cup fried onions, crushed 1 cup ripe tomatoes, chopped 2 tbsp heated tomato paste 1 cup fresh yoghurt, whisked 1 tsp sugar ½ saffron threads, soaked in water ¼ cup of fresh coriander and mint, for garnish 2 bay leaves 4-5 cloves 2-4 cardamom pods 2 cinnamon sticks Oil, as needed
Add onions, coriander, chillies, ginger-garlic paste and lemon juice. Add the meat. Grind until smooth. Pour into a bowl.
Add the whisked egg into it. Give it a gentle mix. Refrigerate for 2 hours. Fry seekh kebabs on a tawa or grill pan.
Boil rice with whole spices and salt until it is 80% cooked. Drain and set aside. Heat oil in a pan.
Add a bay leaf, cinnamon stick, cloves, and cardamom pods after. Add chopped tomatoes and green chillies after stirring in the ginger and garlic paste.
Cook until tomatoes are tender. Stir in the tomato paste, yoghurt, sautéed onions, sugar, and salt. Cook over very low heat until masala thickens.
Turn off the heat. Add the garam masala powder and seekh kababs. Give a gentle stir.
Drizzle a few drops of oil over a lit coal that is resting on a piece of foil in the centre of the pan. Cover the pan and let it smoke for 10 minutes.
Add the rice first, then the seekh kebabs and biryani masala. Repeat. Seal the lid. Cook on low heat for 15-20 minutes. Serve!