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)


  1. Marinate chicken with yogurt, tikka masala, lemon, ginger, and garlic paste.
  2. Leave it for half an hour.
  3. Put butter in pan; when it melts, add chicken in it and cover it for five minutes.
  4. When the water of the chicken dries, fry it well.
  5. Keep coal on fire for some time.
  6. When the chicken tikka is ready, put a loaf of flat bread on top of the tikka and put coal on the loaf.
  7. Pour some drops of oil on the coal and cover the chicken for some time.
  8. Tikka is ready.



Tomato (4-5)
Onion (4-5)
Green Chili (8-9)
Imli (2 table spoons)
Plum (5-6)
Biryani masala (1 small packet)
Oil (1 cup)


  1. Add oil in a bowl, after sometimes add onions and keep on frying them till they become light golden.
  2. Add tomatoes and fry them for some time.
  3. Add biryani masala and fry it some time.
  4. Add ½ cup of water and cover it with the lid.
  5. When the water dries, add green chilies and fry them till the oil comes out.
  6. Add imili and plum and fry it for more time till it becomes smooth gravy.
  7. 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)
Biryani leaf


  1. Add four glasses of water in bowl.
  2. Add salt, elaichi, black pepper, apple vinegar, sonf and biryani leaf.
  3. When the water reaches to its boiling point, add rice in it and boil it till the rice becomes cooked.
  4. 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)


  1. In a bowl, add two tea spoon of oil so that rice doesn’t stick at the bottom.
  2. Make a layer of rice so that they cover the bottom.
  3. Now add tikka and gravy till they cover the rice layer.
  4. Sprinkle some lemon, mint and coriander leaves.
  5. Add three to four layers of rice and gravy in the same procedure.
  6. When you are done with the layering, pour one table spoon of color on the layers
  7. Now, on a very low flame, put a flat-pan and on it keep a bowl.
  8. Keep them on the flame for 10 to 15 minutes.
  9. Serve it with salad or mint raita.
  10. 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.