Brass and Copper Biryani Handi – Biryani Recipes, How to clean brass and copper pots?

Table of Contents

1. Post Introduction

Biryani, a cherished culinary masterpiece, has the power to transport our senses to a world of rich flavors and textures. And what better vessel to cook and serve this royal dish than a Brass Biryani Handi OR in Copper Biryani Handi?

Brass and copper pots, like the traditional handi, have long been cherished in the culinary world for their superior heat distribution and retention properties. These gleaming pots not only add an element of elegance to your kitchen but also enhance the flavors of the dishes they hold. However, to keep your Brass Biryani Handi in impeccable condition, it's essential to understand how to clean and maintain these exquisite pieces of cookware.

In this comprehensive guide, we will not only explore mouthwatering biryani recipes but also delve into the intricate process of cleaning and caring for your Brass and copper Biryani Handi.

2. What is Biryani Handis? 

A biryani handi is a specialized cooking vessel characterized by its wide, flat base and high, tapering sides. Crafted from a variety of materials, including brass, copper, and even clay, these handis are uniquely designed to ensure even heat distribution and optimal moisture retention during the slow-cooking process. This distinctive shape allows the biryani to cook uniformly, resulting in perfectly cooked rice, tender meats, and aromatic spices.

Historical Significance:

The history of the biryani handi is intertwined with the rich tapestry of Indian culinary traditions. Biryani, believed to have originated in the Indian subcontinent centuries ago, has been a symbol of royalty, celebration, and hospitality. The biryani vessels not only played a functional role in the royal kitchens but also held cultural and symbolic significance.

Importance in Biryani Preparation:

The biryani handi is indispensable in the biryani-making process for several reasons. Firstly, its unique shape allows for the layering of rice and marinated meats, ensuring that every bite is infused with the rich flavors of spices and aromatics. Secondly, the handi's construction, often made of heat-conductive materials like brass and copper, aids in consistent cooking and prevents hot spots that can result in unevenly cooked biryani. Lastly, the high, tapering sides of the handi trap steam and moisture, creating the perfect environment for the rice to absorb the flavorful broth, resulting in a biryani that is fragrant, moist, and bursting with taste.

3. Advantages of Brass & Copper Handis

Brass and copper handis are revered in the culinary world for their exceptional properties, and they play an essential role in elevating the biryani-cooking experience.

Excellent Heat Conductivity & Distribution

Brass: Brass is an alloy primarily composed of copper and zinc. It is renowned for its remarkable heat conductivity, which means it quickly and evenly distributes heat across the surface of the handi.

Copper: Copper, known as one of the best heat conductors among metals, excels at even heat distribution. When cooking biryani in a copper handi, every grain of rice and piece of meat receives consistent heat, preventing hot spots and uneven cooking.

Aesthetic Appeal

Brass and Copper: Beyond their functional advantages, brass and copper handis are renowned for their aesthetic appeal. The gleaming, polished surfaces of these materials add an element of sophistication to your kitchen and dining table.

4. Types Of Brass Handi

There are three types of brass handi, tin polished, without tin polish, and brass sipri. Some are in hammered design and some are solid. All brass pots are good for cooking dum biryani, curries, and soups. Brass handis are wider from the bottom and narrow from the top helping to keep heat in the pot and cook perfect dum biryani. Handi has a curved and heavy bottom but is not wobbly and can be easily fit on heating sources like LPG gas stoves, or open fire. Brass Sipri is narrow from the bottom and wider from the top, it is good for curries and soups.

Brass or Copper handi without tin polish:

This is a multipurpose brass handi, you can use for cooking and water storage. Drinking water from brass pots helps to increase strength and immunity. It also helps in proper digestion, improved heart rate, relief from anemia, and excessive body pain. While cooking in brass handi you should remember one thing if the food contains any kind of acidic element like sour tomato, vinegar, lime, or lemon, prefer tin polish handi for cooking. The reason is acidic food reacts with brass and it ruins the food.

Brass water storage pot - without tin polish handi

Copper water storage pot - without tin polish handi

Brass or Copper biryani handi with tin polished inside:

Brass and copper react with acidic food, and it adds a toxic element to the food that’s why some people use tin polish handi's for cooking. The tin layer or coating in handi protects from corrosion and it works as a safe substance between the food and metal. That’s why brass handi with inside tin polish is good and healthy for cooking.

Brass Biryani Handi - with tin polish inside

Copper Biryani Handi - with tin polish inside

What is tin polish?

Tin is an oxide polishing powder that is used in stone & metal. In the kitchen, it is basically used on brass and copper utensils to prevent the food from any reaction. It creates a layer between food and brass metal that protects brass from corrosion.

5. Choosing the Right Handi

The sizes are available in the market starting from 2 liters to 30 liters. You must know first which size is better for your cooking. Sizes depend upon how much quantity of rice, meat, and vegetables you are planning to cook. You can check the size in the table below, you can reduce the quantity of rice, meat, and veggies according to the recipe.

Here is the list of sizes

• 3 Liter – Half kg rice and half kg meat and veggies.
• 5 Liter – 1.25 kg rice with 1 kg meat and veggies.
• 8 Liter – 2.5 kg rice with 2 kg meat and veggies.
• 10 Liter – 3.5 kg rice, 2.5 kg meat and veggies.
• 12 Liter – 4.5 kg rice, 3 kg meat and veggies.
• 15 Liter – 6 kg rice, 4 kg meat and veggies.
• 20 Liter – 8 kg rice, 5 kg meat and veggies.
• 30 Liter – 12 kg rice, 6 kg meat and veggies.

6. Which Heat Source Copper and Brass Handi Support? 

All brass and copper handi comes in the round bottom and it supports an LPG gas stove and open fire. Direct heat is good for cooking in brass and copper pots. They will not work on induction, halogen, or any kind of electric heat source.

7. Biryani Recipes

Here are two delicious biryani recipes—one vegetarian and one non-vegetarian hat you can prepare using Brass & Copper Handis.

Vegetable Biryani (Serves 4)

Ingredients:

For the Rice Layer:

• 1.5 cups Basmati rice
• 3 cups water
• 1 bay leaf
• 2-3 green cardamom pods
• 2-3 cloves
• Salt to taste

For the Vegetable Layer:

• 2 cups mixed vegetables (carrots, peas, beans, etc.), diced
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup yogurt
• 2 tablespoons ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons cooking oil or ghee

For the Garnish:

• Fresh coriander leaves
• Fried onions (crispy)

Instructions:

1. Wash the rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

2. Heat oil or ghee in the Brass or Copper Handi over medium heat. Add the whole spices (bay leaf, cardamom pods, and cloves) and sauté for a minute.

3. Add the sliced onions and sauté until they turn golden brown.

4. Stir in the ginger-garlic paste and sauté for a couple of minutes until the raw aroma disappears.

5. Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and the oil separates from the mixture.

6. Add the mixed vegetables and cook for a few minutes until they begin to soften.

7. Stir in the yogurt and garam masala. Cook for another 2-3 minutes.

8. In a separate pot, bring 3 cups of water to a boil. Add the rice, bay leaf, and a little salt. Cook until the rice is 70% cooked (it should have a slight bite to it). Drain the rice.

9. Layer the partially cooked rice over the vegetable mixture in the handi. Sprinkle fresh coriander leaves and fried onions on top.

10. Cover the handi with a tight-fitting lid and cook on low heat for about 20-25 minutes or until the rice is fully cooked and aromatic.

11. Gently fluff the biryani with a fork, ensuring the rice and vegetables are well combined. Serve hot with raita or a side salad.

Chicken Biryani (Serves 4)

Ingredients:

For the Chicken Marinade:

• 500g chicken pieces (bone-in or boneless)
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the Rice Layer:

• 1.5 cups Basmati rice
• 3 cups water
• 1 bay leaf
• 2-3 green cardamom pods
• 2-3 cloves
• Salt to taste

For the Biryani:

• 2 large onions, thinly sliced and fried until crisp
• 2 tomatoes, chopped
• 2 tablespoons cooking oil or ghee
• Fresh coriander leaves and mint leaves for garnish

Instructions:

1. Marinate the chicken in yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt for at least 2 hours or overnight in the refrigerator.

2. Wash the rice and soak it in water for 30 minutes. Drain and set aside.

3. Heat oil or ghee in the Brass or Copper Handi over medium heat. Add the whole spices (bay leaf, cardamom pods, and cloves) and sauté for a minute.

4. Add the chopped tomatoes and cook until they become soft.

5. Add the marinated chicken and cook until it's partially cooked and the oil starts to separate from the mixture.

6. In a separate pot, bring 3 cups of water to a boil. Add the rice, bay leaf, and a little salt. Cook until the rice is 70% cooked (it should have a slight bite to it). Drain the rice.

7. Layer the partially cooked rice over the chicken mixture in the handi. Sprinkle fried onions, fresh coriander leaves, and mint leaves on top.

8. Cover the handi with a tight-fitting lid and cook on low heat for about 20-25 minutes or until the rice is fully cooked and aromatic.

9. Gently fluff the biryani with a fork, ensuring the chicken and rice are well combined. Serve hot with raita or a side salad.

8. Cleaning and Care

Brass and copper handis are not just cookware; they are culinary treasures that deserve special care to maintain their luster and functionality. Cleaning of brass handi is very easy, here's a step-by-step guide on how to clean, maintain, and polish brass and copper handis to keep them in pristine condition.

Immediate Post-Cooking Cleaning:

After each use, allow the handi to cool down slightly but not completely. Use warm, soapy water and a soft sponge or cloth to gently scrub the interior and exterior of the handi. Avoid abrasive scouring pads or harsh chemicals, as they can damage the surface.

Remove Stubborn Stains:

For stubborn stains or discoloration, create a paste using equal parts of lemon juice and baking soda. Apply this paste to the affected area, let it sit for a few minutes, and then gently scrub with a soft cloth or sponge.

Rinse Thoroughly

Ensure to rinse the handi thoroughly with clean water to remove any soap residue. Soap residue can affect the flavor of your dishes.

Dry Immediately:

After washing, use a clean, dry cloth to wipe the handi dry. Moisture can lead to tarnishing, so it's essential to prevent water spots.

9. Storage Tips

Proper storage of Brass and copper Handis is essential to preserve their beauty and functionality.

Dry Thoroughly:

After cleaning your handi, make sure it is completely dry before storing it. Moisture can lead to tarnishing and the development of unsightly spots.

Line with Soft Cloth:

To prevent scratches and to protect the interior of the handi, consider placing a soft cloth or kitchen towel inside before stacking or nesting multiple handis together.

Stack Carefully:

 If you need to stack multiple handis for storage, place a soft cloth or a piece of felt between them to prevent friction and scratches.

Store in a Cool, Dry Place:

 Choose a storage location that is away from direct sunlight and humidity. Exposure to moisture and sunlight can accelerate tarnishing and affect the appearance of brass and copper.

Use Protective Covers:

 If you have decorative brass or copper handis that you want to keep free from dust and environmental contaminants, consider using fabric or plastic covers designed for cookware.

10. Seasoning Process

Seasoning is a crucial step in maintaining and enhancing the performance of copper cookware, including handis. The seasoning process creates a natural protective layer on the interior surface of the handi, which prevents the copper from reacting with food and provides a beautiful patina.

Materials You'll Need:

• Clean, dry copper handi
• Cooking oil (such as vegetable oil or canola oil)
• Soft cloth or paper towels
• Heat-resistant mitts or gloves
• Stove or an open flame source

Steps:

1. Clean the Handi: Ensure that your copper handi is clean and free of any residues. You can use warm, soapy water and a gentle scrubbing with a soft sponge or cloth to clean it thoroughly. Rinse and dry it completely.

2. Choose a Cooking Oil: Select a high-smoke-point cooking oil, such as vegetable oil or canola oil. Avoid using oils with low smoke points, like olive oil, as they can produce unpleasant odors during seasoning.

3. Apply a Thin Layer of Oil: Pour a small amount of cooking oil into the handi. Using a soft cloth or paper towel, spread the oil evenly across the interior surface of the handi. Ensure that you cover all areas, including the sides and bottom.

4. Remove Excess Oil: After coating the handi with a thin layer of oil, use a clean, dry cloth or paper towel to remove any excess oil. You want the handi to have a barely visible, even coating of oil.

5. Heat the Handi: Place the handi on a stovetop burner or an open flame source (gas burner or campfire). Use low to medium heat and gradually increase it over time. The goal is to heat the handi until the oil starts to smoke.

6. Rotate and Heat Evenly: While heating, gently rotate the handi to ensure that the entire interior surface is exposed to the heat. This will help in creating an even patina.

7. Wait for the Smoke: As the handi heats up, you'll notice the oil beginning to smoke. This is a sign that the seasoning process is taking place. Continue heating until the smoke dissipates.

8. Cool Naturally: Once the smoke has dissipated, turn off the heat source and allow the handi to cool down naturally. Do not attempt to speed up the cooling process with cold water, as rapid temperature changes can damage the copper.

11. Cultural Significance

Brass and copper handis hold deep cultural significance in various culinary traditions, particularly in South Asian and Middle Eastern cultures. These handis extend beyond their practical utility in the kitchen and play integral roles in cultural rituals, symbolism, and social gatherings.

1. Symbol of Hospitality: In many South Asian cultures, serving food in brass or copper handis is a symbol of warm hospitality. Guests are welcomed with dishes prepared in these gleaming vessels, signifying generosity and respect.

2. Traditional Celebrations: Brass and copper handis are often used during festive occasions, religious ceremonies, weddings, and other significant celebrations. They symbolize abundance, tradition, and the importance of communal feasting.

3. Religious Significance: In Hinduism, brass and copper utensils hold religious significance. They are used in rituals, prayers, and offerings to deities, signifying purity and devotion. Handis may also be seen in temples and places of worship.

4. Heritage and Heritage Preservation: These handis are passed down through generations as heirlooms, preserving family traditions and culinary legacies. The patina that develops over time is a testament to the history and age of the handi.