White Malai Seekh Biryani is a luxurious North Indian-inspired dish that blends the richness of malai chicken seekh kebabs with fragrant white biryani rice. Unlike traditional biryanis that are heavy on spice and color, this version emphasizes creamy textures, subtle flavors, and the melt-in-the-mouth goodness of seekh kebabs. It’s a perfect centerpiece for weekend dinners, special occasions, or Eid celebrations. Here’s a detailed, step-by-step guide to mastering the perfect white malai seekh biryani at home.
1. Marinate Chicken for Malai Seekh Kebab with Fresh Cream and Spices
The foundation of White Malai Seekh Biryani lies in its rich and tender seekh kebabs. For the best results, use minced chicken (keema) with a fine texture. Marinate the chicken with thick malai (fresh cream), hung curd, grated cheese, cashew paste, chopped green chilies, ginger-garlic paste, white pepper, cardamom powder, and salt. Add a tablespoon of cornflour or roasted gram flour (besan) to bind the mixture. Let it rest in the refrigerator for at least 2 hours for the flavors to infuse deeply and for better kebab consistency.
2. Shape and Cook Malai Seekh Kebabs Using Skewers or Pan Method
Once marinated, the chicken mixture should be shaped onto skewers in cylindrical seekh shapes. Traditionally grilled in tandoors, you can alternatively cook them in a grill pan or oven. Lightly oil the pan or brush the kebabs with ghee or butter for a soft crust. Cook until they’re lightly golden but not overly browned – remember, this is a white biryani, so avoid charred marks. The seekhs should be juicy, soft, and infused with a creamy aroma. Once done, set them aside carefully – they will be added to the rice later.
3. Cook Long-Grain Basmati Rice with Whole Spices for Fragrant Layering
To balance the richness of malai seekh, the rice must be aromatic yet mild. Use aged basmati rice and soak it for 30 minutes. Boil it with whole spices like green cardamom, cloves, bay leaves, and a hint of mace for a subtle royal flavor. Add salt and a splash of lemon juice to keep the grains fluffy and non-sticky. Parboil the rice – about 70% cooked – and then drain. The rice will finish cooking in dum (steam), absorbing the aroma of the seekh and the white masala.
4. Layer with White Masala Gravy Made with Cream, Nuts, and Aromatics
The hallmark of white biryani is its white masala base – unlike the fiery red or yellow masalas used in other biryanis. To make it, sauté finely chopped onions (just until translucent), green chilies, ginger, and garlic in ghee. Add a paste of soaked cashews, melon seeds, and poppy seeds for a rich body. Stir in fresh cream and milk for the malai effect. Add cardamom powder and a pinch of nutmeg for fragrance. This white gravy will act as the layering base along with the seekh kebabs and rice.
- 5. Dum Cook the White Malai Seekh Biryani with Saffron Milk and Kewra
Assemble the biryani in layers – start with a spoonful of white masala, then add seekh kebabs, and a layer of rice. Repeat until all ingredients are used. Drizzle saffron-infused milk (optional), kewra water, and a few drops of rose water for aroma. Dot the top with ghee or malai for richness. Cover the pot with foil or a tight lid, and place it on dum – low flame – for 20-25 minutes. This slow cooking process lets the flavors meld beautifully without overpowering spice. Serve hot with raita or a mild salan.
