Name: Thala Ajith Biryani Recipe
Total time: 65 min
Yield: 4
Cuisine: South 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

Recipe for thala ajith biryani. Chicken biryani recipe.Dum style chicken biryani/thala biryani. 

How to make Thala Ajith Biryani Recipe

Suguna Vinodh

Crawler

South Indian

<p>Recipe for thala ajith biryani. Chicken biryani recipe.Dum style chicken biryani/thala biryani. </p>

Non Vegetarian

Cardamom

Cloves

Cinnamon

Grind to a paste the following

Cloves Garlic

Ginger

Water

Ghee

Vegetable/sunflower oil

Medium sized onion,  sliced

Coriander leaves,  chopped

Mint leaves,  chopped

Tomatoes,  Chopped

Green chillies,  sliced

Turmeric powder

Red chilli powder

Salt

Fresh yogurt

Chicken with bone

Basmati rice,  soaked

Juice of lime

Heat ghee and oil in a pan and add in the spices. Add in the onions and cover the pan with a lid. Cover the pan and cook until the onions are brown. Open the lid and saute once in a while so the bottom doesnt burn. Add in the ginger garlic paste once the onions are brown. Cover the pan again and cook for another 3-4 minutes. Let it brown. Saute in the middle to avoid burning. Add in the coriander leaves and mint leaves and saute for a minute briefly. Add in the tomatoes and the green chillies. Saute briefly and cover the pan with the lid and let the mixture cook for 2-3 minutes. Add in the spice powders (turmeric, red chilli) and the salt. Mix well. Add in the chicken and beaten yogurt. Slightly increase the flame and cover with a lid. Cook for 20 minutes stirring occasionally. No need to add water. The chicken will cook in its own liquid and juices. In the mean time, bring a big pot of water to boil. Add in little oil, salt and lime juice. Add in the soaked and drained rice. The chicken will be cooked in the mean time. Reduce the flame to sim. Cook the rice until 80% done. The rice should still be firm and little hard slightly in the middle. Drain the rice. Save the hot water remaining (kanji thanni) for putting dum. Add the drained rice to the pan. Mix the rice and the chicken masala. Now, we are ready for dum. Take a dosa pan and place the biryani pot on the dosa pan. Cover with a lid and place hot water (the drained water/left over rice water (kanji thanni) on top. Put the flame of the stove on low and let it cook in dum for 15 minutes. Open the pan after 15 minutes, add in the ghee and gently mix the biryani. Put in dum for 5 more minutes. Switch off the flame. Biryani is ready!.

step 1

Kannamma Cooks