Tikki Chole Biryani
Tikki Chole and chole chawal  both are popular street dishes from Delhi but I have clubbed them to make an interesting Biryani
Prep Time
30Minutes
Cook Time Passive Time
1Hour 30Minutes
Prep Time
30Minutes
Cook Time Passive Time
1Hour 30Minutes
Instructions
Rice
  1. Heat ghee in a pan and add bay leaves, cloves, cinnamon and cardamoms.
  2. Add rice and roast for 3-4 minutes.
  3. Add water and salt and transfer the rice to a rice cooker.
  4. You could make the rice on stove pot too , but make sure each grain should be separate.
Chole’
  1. Wash and soak the chickpeas overnight .
  2. Add them to pressure cooker .
  3. Add all ingredients under Chole to the pressure cooker and pressure cook for 1 whistle and then simmer for 30 minutes .
  4. Open the cooker once the pressure is released .
  5. Heat oil and ghee in a pan.
  6. Add bay leaf and cardamom.
  7. Add all spices and roast for a few minutes.
  8. As soon as the spices are cooked and they lend a aroma add the mix to the pressure cooker .
  9. Once again pressure Cook the chole for 2 whistles .
  10. Once the pressure is released open the cooker , discard the tea bags .
Aloo Tikki
  1. Mash the boiled potatoes .
  2. Pulse the bread slices in a mixer to resemble fine crumbs .
  3. Add all ingredients and mix well .
  4. Pinch out balls to make Tikkis .
  5. Deep fry to a golden.
  6. Keep aside.
Garnish
  1. Slit the green chilly and deep fry.
  2. Cut thin strips of ginger and deep fry.
Assembling the Biryani
  1. Grease a oven proof dish with ghee.
  2. Spread half the rice forming a layer.
  3. Sprinkle fried onion and torn mint leaves.
  4. Spread the channa over the rice layer.
  5. Now spread rest of the rice over the channa.
  6. make tiny holes randomly , pour in ghee so it seeps down .Sprinkle green chutney.Cover with a foil .
  7. Bake at 180 deg C for 15 minutes.
  8. Sprinkle pomegranate pearls.
  9. Arrange Tikkis , fried onions, fried chillies , fried ginger .