Lajjatdar Handi Biryani

  • Dinner
  • Servings
  • 3Spicy
  • 10-25Cook Time
  • Cuisine : International
Rate this recipe :

Handi Biryani is absolutely superior to those made with other methods like open or pressure cooking, even though it appears to use similar ingredients.


Ingredients

For The Rice

For The Chana Masala Mixture

To Be Mixed Together Into A Curds Mixture

Other Ingredients

For Serving

  • raita

Cookwares

Prestige Handi

Step By Step Method

  • For the rice

    1. Heat the oil in a deep non-stick pan, add the green cardamoms, big cardamom, cloves, cinnamon, bayleaf, mix well and sauté on a medium flame for 30 seconds.

    2. Add the rice, milk and salt, mix well, cover with a lid cook on a slow flame for 5 to 7 minutes, or till the rice is cooked and all the liquid has evaporated, while stirring occasionally. Keep aside.

    For the chana masala mixture

    1. Heat the ghee in a deep non-stick kadhai, add the ginger-garlic paste and sauté on a medium flame for a few seconds.

    2. Add the tomatoes and cook on a medium flame for 1 minute, while stirring occasionally.

    3. Add the green chillies, chilli powder and turmeric powder, mix well and cook on a medium flame for 30 seconds, while stirring occasionally.

    4. Add the potatoes, kala chana, curds and salt, mix well, lower the flame and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Keep aside.

    How to proceed

    1. Combine the saffron and milk in a small bowl, mix well and keep aside.

    2. Take a deep handi, pour the chana masala mixture and spread it evenly using a spoon.

    3. Sprinkle the coriander, mint leaves, ginger and green chillies evenly over it.

    4. Spread the prepared curd mixture evenly over it.

    5. Spread the rice over it and spread it evenly using a back of a spoon.

    6. Sprinkle the saffron-milk mixture and deep-fried onions evenly over the rice.

    7. Cover with a lid and seal the handi edges with the chapati dough and flatten it lightly.

    8. Keep the handi to cook on a slow flame for 10 to 15 minutes.

    9. Switch off the flame, allow it to cool for 5 minutes and remove the chapati dough from the edges.

    10. Serve hot with raita.

About Chef