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Before you jump to Biryani Vaadaa recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got benefit from reading it, now let’s go back to biryani vaadaa recipe. To make biryani vaadaa you only need 11 ingredients and 16 steps. Here is how you do it.
The ingredients needed to prepare Biryani Vaadaa:
- Provide 2 cups Mutton biryani Khuska (without meat)
- Get 3/4 cup Mutton boneless bite sized pieces (used in biryani)
- Use 1 Onion big finely chopped
- Provide 3/4 cup Rice Flour coarsely powdered
- Use 1/4 cup Rava / Sooji
- Prepare 2 Green Chillies finely chopped
- You need 2 tablespoons Grated Coconut
- Take 1/2 teaspoon Baking Soda
- Get pinch Salt
- Use 3 tablespoons Cilantros finely chopped
- Get Oil for deep frying
Steps to make Biryani Vaadaa:
- 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.
- The same recipe can be replaced with prawns as well. Please don’t try this in chicken biryani as fermenting chicken biryani isn’t advisable.
Learn the best Chicken, Mutton & Sea-food Biryani dishes. A fragrant Indian rice and chickpea dish infused with Indian spices - vegan adaptable and gluten-free. Indian and South Asian biryani comes in many forms. Here are the basics to help you appreciate the region's most elaborate rice dish. Biryani is fragrant long-grained rice with meat or vegetables cooked in spices.
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