Kebab biryani a delicious and tasty biryani recipe. This kebab biryani or kabab biryani is that much better just because it’s such a time saver yet it has the flavors of a authentic biryani. I like to make this kebab biryani for weekend specials or even when friends and family are over. This kebab biryani can be made using fresh or frozen kebabs. Choose to make it with chicken, lamb or beef kebabs. The taste is super delicious and no one would even know whether fresh or frozen kebabs were used. I guess it’s a cheat recipe for biryani cutting down the cooking time. Packed full of flavors and proper comfort food which you can’t go wrong with!

More about this kebab biryani

Well how did I think of this recipe?? First of all a few years back I made a kebab curry just because I had so many fresh kebabs that I ended up freezing away. And thanks to mom of course who gave me the idea of making a curry with the frozen kebabs…I loved it back then and it’s still a favorite in our home today so check the recipe out here for kebab curry…it’s super delish..Mmm..

So fast forward very recently I was thinking why not add some rice into this curry and add a few extra spices to give it that biryani flavor. Omg I was surprised how good it tasted…it’s our new favorite and everyone loves it…

Fresh or frozen kebabs?

Whether you decide to make this biryani with fresh kebabs, fresh kebabs you have frozen or even store bought frozen kebabs you won’t be disappointed in the overall taste. The kebabs are all pretty much flavorsome and with the addition of extra spices when cooking the kebab masala make the overall dish perfectly balanced.

Make ahead to save even more time.

If you’re looking to save time then the kebab masala, where the onions tomatoes and spices are cooked up and the cut up pieces of kebabs are added and simmered down can be made ahead of time. This can be stored away in the refrigerator where it will stay good for up to 3-4 days. Heat up thoroughly on the stove before bringing the biryani together. The biryani is finished off by layering with basmati rice which is cooked until almost 80% done. The rice can be cooked in a rice cooker for ease or stove top. Check this recipe out for cooking rice.

So once the kebab masala is cooked with the kebabs the masala/gravy stays in the pot and the kebabs are taken out and kept aside. Then in goes a layer of the rice with a sprinkling of fried onions, chopped cilantro and chopped mint. Next layer in all the kebabs, spread out evenly and finish off with a last layer of rice again. Topping off with fried onions, cilantro, mint and food coloring to make it look all biryani style…

The biryani is cooked for an additional 15 minutes on a low flame. Once done then stir to gently mix everything up and serve…

Enjoy with raita or a side of salad.

How To Make Easy Kebab Biryani

Recipe by Shema Course: MainCuisine: IndianDifficulty: Easy

Servings

4-6

servings

Prep time

10

minutes

Cooking time

40

minutes

Easy Kebab Biryani Recipe

Ingredients

• 6-8 kebabs cut into 4-5 pieces

• 1/2 cup of oil

• Whole spices, 2 bay leaves, 1 star anise, 1 tablespoon of cumin seeds, 2-3 cloves, 1 tablespoon of whole coriander seeds

• 2 medium onions thinly sliced

• 2 teaspoons of salt

• 1 teaspoon of ginger paste

• 1 teaspoon of garlic paste

• 2 teaspoons of mint chutney

• 1/2 teaspoon of turmeric powder

• 2 teaspoons of chili powder (adjust to spice preference)

• 2 teaspoons of coriander powder

• 1 teaspoon of cumin powder

• 1 teaspoon of garam masala

• 1/2 teaspoon of ground mace

• 1/2 teaspoon of ground nutmeg

• 2 medium tomatoes thinly sliced

• 1/2 cup of hot water to cook masala

• Red food color mixed in with 2 tablespoons of water or kewra water

• Yellow food color mixed in with 2 tablespoons of water or kewra water

• 1/2 cup of fried onions for garnishing

• Handful of fresh chopped cilantro

• 1/4 cup of fresh chopped mint

• 3 cups of cooked basmati rice (rice recipe)

Directions

• In a medium sized heavy bottom pot add 1/2 cup of oil. Add in the whole spices and let that sizzle for 30 seconds on a medium high flame
• Add in the sliced onions, cook the onions for 3-4 minutes until they turn a nice golden brown color
• Add in the salt, ginger/garlic paste and mint chutney. Stir and cook for an additional 1-2 minutes
• One by one add in all the spices, chili, turmeric, coriander, cumin, garam masala powder, ground mace and nutmeg
• Stir and cook the spices for 1-2 minutes on a medium high flame until some of the oil comes to the surface of the masala
• Add in the cut up pieces of kebabs and sliced tomatoes, stir and add 1/2 a cup of hot water
• Cook covered on a high flame for 2-3 minutes. Uncover then stir again and cook partially covered for an additional 15 minutes
• The kebab masala is done when you see oil floating around the surface
• Using a slotted spoon take out the kebabs onto a bowl or plate, leaving the masala/gravy in the pot
• Add half of the cooked rice into the pot where the masala is, spread evenly
• Now add in all the kebabs, use a spoon to evenly distribute the kebabs
• Sprinkle half of the fried onions, cilantro and mint over the kebabs
• Add the remaining half of the cooked rice, again spread evenly, covering the kebabs
• On one side of the rice pour the red food color mixed with the liquid and do the same pouring the yellow food color mixed with water
• Sprinkle the remaining fried onions, cliantro and mint
• Cover and cook on a low heat for 15 minutes
• After 15 minutes take the pot off the heat, uncover and gently stir and fold to get a even distribution of rice and kebabs
• Serve warm with a side of salad, fresh lemons or raita.

Notes

• Any leftovers will stay good in the refrigerator in a airtight container for 3-4 days.