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Nagore Biryani Vaadaa

Nagore Biryani Vaadaa

Cooking Time

Preparation Time : 600

Cook Time : 7

Total Time : 607

Ingredients

Serves 10

  • Mutton biryani Khuska ( without meat ) 2 cups Mutton boneless bite sized pieces ( used in biryani ) 3/4 cup Onion 1 big finely chopped Rice Flour coarsely powdered 3/4 cup or as required Rava / Sooji 1/4 cup Green Chillies 2 finely chopped Grated Coconut 2 tablespoons Baking Soda 1/2 teaspoon Salt 1 big pinch Cilantros finely chopped 3 tablespoons Oil for deep frying

Directions

  • 01

    Firstly , take biryani in a bowl . Make sure you segregate meat and spices from the Khuska( Biryani rice ) . Reserve the cooked boneless meat pieces ( preferably used in biryani ) for later use . Refrigerate the meat pieces . Pour water till biryani rice immerses well , gets soaked . Cover and allow the biryani to ferment for minimum 8 hours or more . Fermenting depends on how humid the living place is . Water looks frothy after fermentation . Drain the fermented biryani completely . In a pan , add fermented , drained Biryani rice and sauté until there is no moisture left in the rice . At the same time , don’t turn the rice crispy and too dry . Keep the biryani rice aside . In a pan , heat 1 teaspoon oil . Add the chopped onions . Sauté until brown . Transfer the onions to a plate . In the same pan , add 2 tablespoons grated coconut . Sauté until roasted . Transfer the roasted coconut to a plate . In a blender , take Biryani rice and roasted coconut . Grind to a semi coarse paste without adding water . If needed , sprinkling water will do . Now transfer this ground mixture to a bowl . Add the brown onions . Add chopped chilies and cilantros . Add sooji . Add baking soda . Add salt as preferred . Note : Biryani contains salt . Mix all without adding water . Start adding coarse rice flour gradually till you get a dough consistency to hold balls . In a pan , toss the boneless meat pieces till slightly roasted . Cool the roasted meat . Heat oil for deep frying in a deep wok . Line a parchment sheet on a plate . Grease the sheet with little water / oil . Take small or medium sized balls ought of the dough . Place it on the greased sheet . Press gently . Insert mutton pieces here and there on the pressed vaadaa. Repeat the same for the remaining vaadaas. Drop the vaadaas one by one in the hot oil . Fry in medium heat till Vaadaa turns golden brown and crunchy . Likewise fry all the Biryani vaadaas. Drain out excess oil from the fried Vaadaas . Biryani Vaadas are ready . Serve hot immediately. My Tip: The same recipe can be replaced with prawns as well . Pls don’t try this in chicken biryani as fermenting chicken biryani isn’t advisable .

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