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19 comments

  1. Indumathy Narayanan

    Sodhapal conversion i do this actually. Esp veg biryani. When you do. At times bottom layer slightly get burnt under dum cooking too. I don’t waste it. We hv top portion for lunch. Then carefully Keep in cannister the bottom layer if biryani in fridge. Nxt day. It gets converted into a super power packed bf. I generally hv moong sprouts in kitchen. Nxt day early morning..to mixer… add the burnt biryani from fridge. add moong sprouts little rice flour besan adrak jeera green chilli…n make thick coarse paste like Adai maaku…to batter add cut onions curry leaves kothamir…little sooji rawa n pinch of sugar salt n hing, lots of curry leaves. At times also add jowari rawa…n make like small thalipeeth cover cook. It’s super crispy n tasty …in fact tht burnt smokiness gives added flavour n has all tht flavour as smoky veg n already i hv used tomato juice for biryani…so it has tht tangy taste too no need of any chutney. . May be dahi can soothen…..can try it Nxt time n make a video also n share…u hv lot of viewers…just…my few cents. Cheers. Good morning from Pune.

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