Balochi Tikka Biryani Recipe is searching for a tasty and nutritious dinner choice. If you’re looking for a quick and easy recipe that satisfies your cravings for both taste and nutrition, try our Balochi Tikka Biryani Recipe. This Recipe is a flexible choice that promises a delicious meal. Savor the goodness of a homemade, healthful meal while appreciating the simplicity of our simple recipes.
Balochi Tikka Biryani Recipe Ingredient:
- Get the Balochi Tikka Masala ready. For that you’ll be needing;
- Two tablespoons of roasted and crushed coriander seeds.
- 2tbs of Zeera (cumin seeds), roasted and ground into a paste.
- One table spoon of red chili powder according to your taste.
- Karahi 4 tbs masala
- 2 tsp of Falak Chaat masala
- Falak 1 tsp finely ground black pepper
- 1/2 tsp. garam masala powder
- 1 tablespoon of dried leaves of fenugreek (Kasuri methi)
Get Balochi Tikka ready:
- Cooking oil: ¾ cup
- 1 kg of mixed chicken
- One cup of water
- Falak Pink Salt 1 & ½ teaspoons, or to taste
- Green chillies, 8–10
- Chopped Adrak (ginger): 3 tablespoons
- 3 tablespoons chopped lehsan (garlic)
- 3 tablespoons of lemon juice
- 1 tablespoon chopped harada dhania (fresh coriander)
For the boiling of rice:
- 750g of Falak Extreme Rice
- Water as needed
- 5 to 6 Laung (Cloves)
- two Darchini (sticks of cinnamon)
- 1 Star anise, or badiyan ka phool
- 1 Black cardamom, or Badi elaichi
- 3 Cardamom, green (Hari elaichi)
- Tone or add 1 tablespoon of Falak Pink Salt.
- 2 to 3 Green chillies, or hari mirch
- 1-2 tablespoons of cooking oil
- For the biryani gravy;
- Cooking oil: 1/4 cup
- Zeera, or cumin seeds, ½ teaspoon
- Black peppercorns, or sabut kali mirch: ½ teaspoon
- 2 Tez patta
- two large onions. Finely chopped
- One tablespoon of ginger garlic paste
- One tablespoon of green chili paste.
- One cup of whisked yogurt
- 3 tablespoons of lemon juice
- 1 & ½ tsp of Falak Pink salt, or to taste
- Chopped fresh coriander, about 1-2 tablespoons
- Chopped mint leaves (podina): 1-2 tablespoons
- A handful of finely chopped fresh coriander, or harada.
- A handful of finely chopped mint leaves
- Chopped harada dhania (fresh coriander)
- Chopped podina (mint leaves)
Lets Cook Balochi Tikka Biryani:
Add the dried fenugreek leaves, dried coriander seeds, cumin seeds, red chili powder, karahi masala, chaat masala, black pepper powder, and garam masala powder to a bowl and mix thoroughly. The masala of Balochi Tikka Biryani Recipe is ready!
Now take a deep rounded pan, combine cooking oil, chicken, water, and pink salt; stir well until the mixture changes color. Cover and cook over low heat for 4–5 minutes, then reduce heat to medium and cook for another 14–15 minutes, or until the chicken is light golden. Slice the green chilies and thoroughly combine. Add the garlic and ginger, stir thoroughly, and cook for 3 to 4 minutes, or until the garlic and ginger are golden. Switch off the heat, add half of the balochi tikka masala, lemon juice, and fresh coriander. Cover and let it cook for half an hour.
Add the rice and water to a bowl, give it a good wash, let it soak for half an hour, then strain and set it aside. Add cloves, cinnamon sticks, star anise, black and green cardamoms, pink salt, green chilies, cooking oil, and mix thoroughly before boiling in hot water. Add the soaked rice, stir thoroughly, and cook until it’s done. Then, strain and set aside.
Place cooking oil, bay leaves, black peppercorns, and cumin seeds in a pot and stir thoroughly. Fry the onion until it turns light golden. Add the green chili and ginger-garlic pastes and stir thoroughly. Adding the remaining Balochi Tikka Biryani Recipe (saving 1 tablespoon for layering), thoroughly mix. Now add yogurt to it and mix it.
Mix in the pink salt and lemon juice, then cook for one to two minutes. Add the mint leaves and fresh coriander, stir thoroughly, and remove half of the gravy to set aside for layering.
In the leftover gravy, combine the balochi tikka pieces, fresh coriander, mint leaves, half of the boiled rice, the gravy that was set aside, fresh coriander, mint leaves, the remaining boiled rice, the remaining balochi tikka, and the reserved balochi tikka masala. Reduce the heat and steam cook for 15 to 20 minutes.
Enjoy your meal with yogurt and salad!