Sunday, June 22, 2014

Tikka Biryani تکہ بریانی

Your mouth is filled with water to know that today's menu if Tikka Biryani.  Tikka Biryani is a mouth watering biryani.  It is very very delicious and eye appealing dish.

Tikka Biryani

  • Chicken      6-8 pieces 

                   One Chicken cut into four large pieces (Tikka Cut)

  • Rice  500-700 g
  • Oil 1 Cup
  • Yoghurt 1cup
  • Onion chopped  4-5
  • Tomatoes  chopped  4-5
  • Ginger paste  1 teaspoon
  • Garlic paste 1 teaspoon
  • Green Chillies whole 4-5
  • Fresh Mint leaves   1/2 cup
  • Fresh Mint leaves 1/2 cup
  • Butter 1 tablespoon for grilling

Powder Spices:

  • Salt to taste
  • Red Chillies powder 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin powder 1 teaspoon
  • Fennel powder 1 teaspoon
  • Cubub (Kabab Chinni)powder 1 teaspoon
  • Long pepper powder 1 teaspoon
  • Black pepper powder 1/2 teaspoon

Whole Spices:

  • Cardamom Large 3
  • Cardamom small 6
  • Cinnamon stick 3
  • Cloves  10
  • Black Pepper whole1 teaspoon
  • Bay leaves 3
  • Mace 4 petal


  • Make deep cuts/gashes on chicken pieces
  • Add powder spices to the yoghurt and coat over chicken pieces.
  • Keep aside for 1 hour to marinate.

  • Boil rice in water with added salt. Adjust salt and water quantity according to rice quantity used. Usually 1/2 kg rice requires 2 teaspoon salt and 6 glass of water. Water level should be 1 inch above the rice layer for boiling.
  • When rice boiled, sieve to drain water. Keep aside boiled rice.

  • Now fry onion in oil till golden brown.
  • Add ginger garlic paste fry for 1 minute then add tomatoes and fry for more 5 minutes.
  • Now add whole spices and marinated chicken pieces. Fry for another 5-6 minutes.
  • Then cook on medium flame till chicken pieces are fully done.
  • Remove chicken pieces from curry. Retain curry on simmering heat.
  • Grill removed chicken pieces on charcoal fire, drip butter during grilling.
  • If you can not have charcoal fire facility try the following procedure.
  • Heat oil in a non stick frying pan. Add chicken pieces one by one for a reddish colour.
  • Burn the coal on fire to be used when simmering the biryani.

  • Now you have ready grilled chicken pieces, boiled rice and curry.
  • In a large pan, place prepared  curry at bottom,  sprinkle fresh mint and coriander leaves and green chillies, boiled rice layer and at top grilled chicken pieces.
  • Simmer for 15 minutes.
  • Delicious Tikka Biryani is ready.

  • If you prepared Chicken pieces in frying pan. Your procedure will be slightly different.
  • When Chicken pieces are placed on top layer, put burning coal on a table spoon/Onion Cup/aluminium foil, place in the simmering pan, add 1 tablespoon of butter and simmer. This will gives smoke flavour to your chicken pieces.
  • Delicious Biryani will be ready after 15 minutes of simmer.
  • Serve with shredded onion, mint raita and salad.