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Biryani Vaada Recipe

An authentic, traditional ,unique dish , which is popular and passed on among few traditional families ( community) 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. A droolicious festive Savory , a perfect monsoon starter/ appetizer.

  • Prep time:
  • 9 hours
  • cook time:
  • 7 minutes
  • serves:
  • 10

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Non-vegetarian

Level : Easy

Cuisine : South Indian

Course : Appetizer

Tags

  • #MonsoonRecipes
Ingredients

Ingredients For Biryani Vaada Recipe

Methods
  • 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. Keep the biryani rice aside.
  • 6. In a pan, heat 1 teaspoon oil. Add the chopped onions. Sauté until brown. Transfer the onions to a plate.
  • 7. In the same pan, add 2 tablespoons grated coconut. Sauté until roasted. Transfer the roasted coconut to a plate.
  • 8. In a blender, take Biryani rice and roasted coconut. Grind to a semi coarse paste without adding water. If needed, sprinkling water will do.
  • 9. 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.
  • 10. Start adding coarse rice flour gradually till you get a dough consistency to hold balls.
  • 11. In a pan, toss the boneless meat pieces till slightly roasted. Cool the roasted meat.
  • 12. Heat oil for deep frying in a deep wok.
  • 13. 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.
  • 14. Repeat the same for the remaining vaadaas. Drop the vaadaas one by one in the hot oil.
  • 15. 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.
  • 16. 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.
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