buy a thick bottomed stockpot or a high walled dutchoven if you dont have a handi or cant find one.

eeeee experimental procedures anni bakwaas, true dum experience ki u will need thick bottomed vessel that can be sealed shut

maa dosth gaadu okadu prestige tall and big pressure cooker lo chesthaadu biryani, kaani whistle pettadu, steam vasthundhi anagaaney  lowest point lo pettesi vadilesthadu like 30 mins for chicken and 40-45 mins for mutton.

vaadi recipe ki porilu fida college lo , same arjun reddy couch lo scne anuko kakapothey in reverse, veedu andariki thinpinchetodu

arey sampath gaaa............. biryani motham porilaku petti aypo10gi guddu migulusthaav bey library ki poyyi vacheppatiki?

28 minutes ago, Roger_that said:

1 hour ago, kasi said:

eni minutes ani kadu.....water bubbling boiling vachea varaku chusi.......i take 3 -4times water, i use really a lot of water, so that the starchiness rinses off in the water and the gets real flaky(just my thought)

just 5-6mins lo...almost cook avuthudhi......i check for the feel when i press the rice almost done avali...kani complete avodhu 

naku aa 70% 90% ento ardham kadu...i go by the feel 

 

 

and i make sure the hundhi is sealed good,,,,,,,based on the veesel i use, i play with flame

like if your vessel has a really thick base.....10mins high flame......25-30mins medium....10mins low...and let it rest for 30mins

thin base iythea 2-3 mins high flame and 3omins med and rest the same 

 

high flame lo ekkuva untea....chicken koncham burn avuthundhi 

 

 

mix n match.....and try different combinations....untill u find a sweet spot

 

 

Cool will try