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
Cook Time Passive Time
1Hour 30Minutes
Prep Time
Cook Time Passive Time
1Hour 30Minutes
  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.
  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.
  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 .