First, the rice is cooked with spices to give it a fantabulous aroma and taste. Here, you need to ensure that the rice is not overcooked, because then the final outcome will be mushy. Then, the veggies are cooked with a spicy gravy.
Later, the rice and gravy are layered, topped with fried onions and nuts, saffron and milk, and allowed to cook in a sealed handi.
This is not a regular rice dish, but a dum biryani, which is cooked in a closed handi sealed with chapati dough to seal in the flavour. This method of cooking is called Dum cooking. Once done, you need to let it cool for a few minutes and then open carefully, because when you open it, all the steam is going to escape. So, make sure you do not hurt your hands.
While the biryani is best enjoyed hot, it tastes equally good after it cools down too. Although the procedure is elaborate, it is a must-try because it is tasty beyond explanation — something that must be experienced first-hand. You can also try a similar recipe called the Lajjatdar Handi Biryani or something off-beat like the Biryani Aranchini Balls.
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Bon Appetit! Or Sign In here, if you are an existing member. If your Gmail or Facebook email id is registered with Tarladalal. If the respective id is not registered, a new Tarladalal. That's a dream for most of us today Making a few changes in the way you cook and substituting certain fatty ingredients with low calorie ones is all you have to do enjoy your favourite goodies without worrying about weight gain.
I have also omitted frying the vada altogether making it guilt free. The salad and chutney add fibre, crunch and flavour to this delicious snack.
Feel free to make 2 or 3 recipes of the pita bread and refrigerate, so that you can enjoy it, anytime hunger strikes. Preparation Time : 20 mins Cooking Time : 15 mins.. Makes 8 vada pavs. Combine all the ingredients except the oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic. Add the oil and knead again. Cover the dough with a wet muslin cloth and allow it prove till it doubles in volume approx. Press the dough lightly to remove the air.
Divide the dough into 4 equal parts. Roll out each portion into a circle of mm. Cook the pita breads on a hot tava griddle on each side for a minute or until the bread puffs up. Remove and keep aside.
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