Name: Thala Ajith Biryani -vegetarian Version Recipe
Total time: 40 min
Yield: 2
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Thala Ajith Biryani -vegetarian Version Recipe

Chitra

Crawler

Indian

Vegetarian

Basmati rice

Water

Lemon no

Salt as needed

Cooking oil few drops

Cooking Oil

Ghee

Cinnamon

Cloves

Cardamom

Bay leaf no

Black stone flower/kalpasi

Big onion no

Ginger inch piece+garlic cloves 8

Green chillies

Mint leaves + coriander leaves

Ripe tomato

Mushroom or soya chunks/meal maker

Turmeric powder

Red chilli powder

Curd

Red food color

Wash and soak basmati rice for at least 30 minutes. In the mean time, wash and clean the mushrooms if using. Chop into cubes. If you use soya chunks, boil 2 cups of water and soak the chunks. It will bulge in size. Squeeze & set aside. Chop the onions into slices, tomatoes into pieces & slit the green chillies.

step 1

Boil 5 cups of water. When it roll boils, add the soaked & drained rice. Add salt, a tsp of oil and squeeze half of lemon. Simmer the flame & add the soaked, drained rice. Let it boil in high flame for few minutes. Stir once or twice in between without breaking the rice. Let it cook in water till its 80% done.

step 2

Now switch off the flame and strain the rice in a colander. Collect the rice cooked water in a bowl. We are going to use this hot cooked water(kanji) for putting dum. So dont throw it. Now take a tbsp of rice cooked water and mix the food color. Set aside. Let the rice be in colander till the gravy gets ready.

step 3

Heat a kadai adding oil + ghee. Saute cinnamon, cloves, cardamom, bay leaf & black stone flower. Now add the onion slices and saute until its transparent. Keep the flame low and cover it with a lid. Let the onions turn crispy and golden brown. This is the key point for this biryani.

step 4

Grind ginger & garlic adding required water and add it to the onion mixture.

step 5

Saute until its raw smell vanishes. Do this in low flame. Cover it with a lid for sometime.

step 6

Then add the mint+coriander leaves. Mix well and add tomatoes, green chillies. Saute until mushy. Cover with a lid.

step 7

Once it turns mushy, add turmeric powder & red chilli powder. Mix well for few minutes and let the mixture become a paste. Add the mushroom pieces or squeezed soya chunks pieces. Saute well for a minute.

step 8

Add 1/2 cup of water and cook the mushrooms/soya chunks. Cover with a lid and let it boil for 2-3 minutes in high flame. Add 1 tsp of curd and cover cook for sometime. Oil will float on top. This is the sign for a perfectly cooked gravy. So wait till that point. Now gravy is ready.

step 9

Let the gravy be in the kadai. Make sure there is some moisture content in the gravy so that it doesnt get burnt. Now spread the 3/4th cooked basmati rice over the gravy and cover it.

step 10

Heat a dosa tawa(any old non-stick or iron tawa) till its fuming point. Reduce the flame to low completely and place the kadai over the dosa tawa. Make sure kadai is closed tightly. Place the strained rice cooked hot water(kanji)over the lid. Put under dum for 5 minutes.

step 11

Then open the lid and sprinkle food color, add a tbsp of ghee over the rice. Mix it gently with a ladle from top to bottom without breaking the rice. Again close it and keep for 10 minutes. Thats it. Delicious and yummy thala biryani is ready to serve!!.

step 12

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