Name: Biryani Vaadaa recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 660 min
Cook time: 7 min
Total time: 667 min
Yield: 10
Ingredients: 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

ABOUT Biryani Vaadaa RECIPE

An authentic , traditional , unique dish , which is common among few traditional recipes living in Nagore, Nagapattinam district, Tamil Nadu. Traditionally , prawn or mutton Biryani is used to make these vaadaas . In local term , it’s pronounced as vaa- daa. Leftover Biryani is reformed into delicious crispy vaadas . This traditional dish is prepared during occasions and happy ceremonies . Let’s get started with Mutton Biryani Vaadaa.

Instructions

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.

Similar Recipes