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Biryani Vaadaa

Aug-25-2018
Swathi Joshnaa Sathish
660 minutes
Prep Time
7 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Eid
  • Tamil Nadu
  • Roasting
  • Blending
  • Frying
  • Sauteeing
  • Snacks
  • Healthy

Ingredients Serving: 10

  1. Mutton biryani Khuska ( without meat ) 2 cups
  2. Mutton boneless bite sized pieces ( used in biryani ) 3/4 cup
  3. Onion 1 big finely chopped
  4. Rice flour coarsely powdered 3/4 cup or as required
  5. Rava / Sooji 1/4 cup
  6. Green chillies 2 finely chopped
  7. Grated coconut 2 tablespoons
  8. Baking soda 1/2 teaspoon
  9. Salt 1 big pinch
  10. Cilantros finely chopped 3 tablespoons
  11. Oil for deep frying

Instructions

  1. Firstly , take biryani in a bowl . Make sure you segregate meat and spices from the Khuska( Biryani rice ) .
  2. Reserve the cooked boneless meat pieces ( preferably used in biryani ) for later use . Refrigerate the meat pieces .
  3. 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 .
  4. Water looks frothy after fermentation . Drain the fermented biryani completely .
  5. 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 .
  6. Keep the biryani rice aside .
  7. In a pan , heat 1 teaspoon oil . Add the chopped onions . Sauté until brown .
  8. Transfer the onions to a plate .
  9. In the same pan , add 2 tablespoons grated coconut . Sauté until roasted .
  10. Transfer the roasted coconut to a plate .
  11. In a blender , take Biryani rice and roasted coconut . Grind to a semi coarse paste without adding water . If needed , sprinkling water will do .
  12. Now transfer this ground mixture to a bowl .
  13. Add the brown onions .
  14. Add chopped chilies and cilantros .
  15. Add sooji .
  16. Add baking soda .
  17. Add salt as preferred . Note : Biryani contains salt .
  18. Mix all without adding water .
  19. Start adding coarse rice flour gradually till you get a dough consistency to hold balls .
  20. In a pan , toss the boneless meat pieces till slightly roasted . Cool the roasted meat .
  21. Heat oil for deep frying in a deep wok .
  22. Line a parchment sheet on a plate .
  23. Grease the sheet with little water / oil .
  24. Take small or medium sized balls ought of the dough .
  25. Place it on the greased sheet . Press gently .
  26. Insert mutton pieces here and there on the pressed vaadaa.
  27. Repeat the same for the remaining vaadaas.
  28. Drop the vaadaas one by one in the hot oil .
  29. Fry in medium heat till Vaadaa turns golden brown and crunchy . Likewise fry all the Biryani vaadaas.
  30. Drain out excess oil from the fried Vaadaas .
  31. Biryani Vaadas are ready .
  32. Serve hot immediately.

Reviews (1)  

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Neema Bhardwaj
Aug-27-2018
Neema Bhardwaj   Aug-27-2018

Such an amazing innovation.

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