This Independence Day, celebrate with tikka biryani!
When it comes to any celebration, biryani is our top go-to food dish. Whether there is a wedding or some get-together, biryani is always the star of the event.
However, it’s been years since we have been eating the same type of briyani for all occasions. Why not add a little twist to it? For this Independence Day, I have decided to make biryani in a different way, by adding the barbeque tikka flavor to it!
Here is how the recipe goes:
Chicken (1 kg)
Yogurt (1/2 kg)
Tikka masala (1/2 packet)
Ginger (1 table spoon)
Garlic (1 table spoon)
Lemon (1 piece)
Butter (half, small packet)
Coal (1 piece)
- Marinate chicken with yogurt, tikka masala, lemon, ginger, and garlic paste.
- Leave it for half an hour.
- Put butter in pan; when it melts, add chicken in it and cover it for five minutes.
- When the water of the chicken dries, fry it well.
- Keep coal on fire for some time.
- When the chicken tikka is ready, put a loaf of flat bread on top of the tikka and put coal on the loaf.
- Pour some drops of oil on the coal and cover the chicken for some time.
- Tikka is ready.
Green Chili (8-9)
Imli (2 table spoons)
Biryani masala (1 small packet)
Oil (1 cup)
- Add oil in a bowl, after sometimes add onions and keep on frying them till they become light golden.
- Add tomatoes and fry them for some time.
- Add biryani masala and fry it some time.
- Add ½ cup of water and cover it with the lid.
- When the water dries, add green chilies and fry them till the oil comes out.
- Add imili and plum and fry it for more time till it becomes smooth gravy.
- When the gravy is ready, add the tikka to it and turn off the fire.
Rice (2 glass)
salt (8 spoons)
Black pepper (8-9)
Elaichi (Cardamom) (8-9)
Apple cider vinegar
Anise flower (Sonf) (8-9)
- Add four glasses of water in bowl.
- Add salt, elaichi, black pepper, apple vinegar, sonf and biryani leaf.
- When the water reaches to its boiling point, add rice in it and boil it till the rice becomes cooked.
- With the help of a strainer, you can separate water from the rice.
Lemons (2 – cut in round shape)
Mint (20-30 leaves)
Coriander (20-30 leaves)
Color (add 1 tea spoon of color in two table spoon of water)
- In a bowl, add two tea spoon of oil so that rice doesn’t stick at the bottom.
- Make a layer of rice so that they cover the bottom.
- Now add tikka and gravy till they cover the rice layer.
- Sprinkle some lemon, mint and coriander leaves.
- Add three to four layers of rice and gravy in the same procedure.
- When you are done with the layering, pour one table spoon of color on the layers
- Now, on a very low flame, put a flat-pan and on it keep a bowl.
- Keep them on the flame for 10 to 15 minutes.
- Serve it with salad or mint raita.
- You can add pickles in the gravy as well.
This tikka biryani will definitely leave you mesmerized. Your taste buds will surely have a blast of flavor after having this tikka biryani. Enjoy it and share it with others as well.
Tip: If you over cook the rice while boiling, don’t give steam to the biryani more than five minutes.