Thala Ajith Biryani Recipe - Vegetarian 

Fixings 
  • 1 container = 200 ml 
  • Basmati rice - 1 container ( I utilized India Gate Brand) 
  • Water - 5 containers 
  • Lemon - 1/2 no ( little size) 
  • Salt - as required 
  • Cooking oil - few drops 
For Gravy 
  • Cooking oil + ghee - 2 tbsp +1 tbsp 
  • Cinnamon - 1 inch piece 
  • Cloves - 3 nos 
  • Cardamom - 2 nos 
  • Narrows leaf - 1 no 
  • Dark stone bloom/Kalpasi - 2 nos 
  • Huge onion - 1 no (Big) 
  • Ginger - 2 inch piece+Garlic cloves - 8 nos (Grind to a paste.Use crisp glue for best taste OR 1.5 tsp locally acquired G&G glue) 
  • Green chillies - 2 nos 
  • Mint leaves + coriander leaves - 2 tbsp 
  • Ready Tomato - 2 nos 
  • Mushroom or Soya pieces/supper producer - 10 nos 
  • Turmeric powder - 1/4 tsp 
  • Red stew powder - 1 tsp ( Add 1.5 tsp for zesty biryani) 
  • Curd - 1 tsp 
  • Red nourishment shading - a squeeze 
  • Salt and water - as required 

Strategy 

  1. Wash and splash Basmati rice for no less than 30 minutes.In the mean time,wash and clean the mushrooms if using.Chop into cubes.If you utilize soya chunks,boil some water and douse the chunks.It will swell in size.Squeeze and set aside.Chop the onions into slices,tomatoes into pieces and opening the green chillies. 
  2. Bubble some water.When it roll boils,add the doused and depleted rice.Add salt,a tsp of oil and crush half of lemon.Simmer the fire and include the soaked,drained rice.Let it bubble in high fire for few minutes.Stir on more than one occasion in the middle of without softening the rice.Let it concoct water till its 80% done. 
  3. Presently switch off the fire and strain the rice in a colander.Collect the rice cooked water in a bowl.We are going to utilize this hot cooked water( Kanji) for putting DUM.So don't toss it.Now take a tbsp of rice cooked water and blend the nourishment color.Set aside.Let the rice be in colander till the sauce gets prepared. 
  4. Heat a kadai including oil + ghee. Saute cinnamon,cloves,cardamom,bay leaf and dark stone flower.Now include the onion cuts and saute until its transparent.Keep the fire low and Cover it with a lid.Let the onions turn firm and brilliant brown.This is the key point for this biryani. 
  5. Grind ginger and garlic including required water and add it to the onion blend. 
  6. Saute until its crude scent vanishes.Do this in low flame.Cover it with a top for at some point. 
  7. At that point include the mint+coriander leaves.Mix well and include tomatoes ,green chillies.Saute until mushy.Cover with a cover. 
  8. When it turns mushy,add turmeric powder and red stew powder.Mix well for couple of minutes and let the blend turn into a paste.Add the mushroom pieces OR Squeezed soya lumps pieces.Saute well for a moment. 
  9. Include 1/some water and cook the mushrooms/Soya chunks.Cover with a top and let it bubble for 2-3 minutes in high fire. Include 1 tsp of curd and spread cook for sometime.Oil will skim on top.This is the sign for a flawlessly cooked gravy.So hold up till that point.Now sauce is prepared. 
  10. Give the sauce a chance to be in the kadai.Make beyond any doubt there is some dampness content in the sauce with the goal that it doesn't get burnt.Now spread the 3/fourth cooked basmati rice over the sauce and cover it. 
  11. Heat a dosa tawa( Any old non-stick or iron tawa) till its seething point. Decrease the fire to low totally and spot the kadai over the dosa tawa.Make beyond any doubt kadai is shut tightly.Place the strained rice cooked hot water(Kanji)over the lid.Put under DUM for 5 minutes. 
  12. At that point open the top and sprinkle sustenance color,add a tbsp of ghee over the rice.Mix it tenderly with a scoop through and through without breaking the rice.Again close it and keep for 10 minutes.That's it.Delicious and yummy Thala biryani is prepared to serve !! 
  13. Appreciate with raita and Kurma ! 
Note 
  • Change the amount of flavors according to your taste 
  • Include blended vegetables set up of mushroom and soya lumps 
  • Keep in mind,you ought to utilize newly ground ginger,garlic glue for best taste. 
  • Fire ought to be low when u saute cut onions and other masala.Don't neglect to cover the kadai after u saute the masala each time.Onion ought to end up brilliant brown.This point was highlighted in the formula. 
  • On the off chance that legitimately done,this is one of the best biryani with basic fixings. 
  • For variations,you can include 1/2 tsp of garam masala or biryani masala powder.