Handi (Copper-bottomed Deep Pot)
旨味と香りを絶対逃がさない！ムガル宮廷の魔法の壺
Description
A unique deep pot with a round plump bottom, narrowing towards the neck (opening). The ultimate companion for 'Dum cooking', trapping steam and slow-boiling meat/Biryani.
Classification: For Maniacs,Deep Pot,Slow Cooking
Shops selling Handi (Copper-bottomed Deep Pot)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Copper
- Brass
- Aluminum
- Pottery(Clay pot)
Instructions
- Put mutton, spices, onions in this Handi (pot), place on low heat (*Wide copper bottom transmits heat evenly and gently).
- Add water to boil, cover, seal gap between pot and lid completely with kneaded wheat flour (Atta dough).
- Steam-simmer (Dum cooking) slowly on very low for hours escaping absolutely no steam/aroma. The moment it opens, condensed spice aroma explodes completing 'Handi Mutton'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Dutch oven or thick enamel pot (as sub for heat conduction and airtightness)
Pairing
Handi Mutton, Handi Paneer, Biryani
Trivia
[Hardcore] 'Handi' refers to the pot shape itself. The narrow-neck form is a logical shape for 'waterless cooking (slow cooking)' where evaporated moisture hits the lid and returns inside. An Indian restaurant menu named 'Handi OOO' signifies a hyped menu meaning 'rich dish steam-simmered in a pot'.
Eating tips & etiquette
[Unique Usage] Use a knife to slice open 'Pop!' the pot lid solidly sealed with wheat dough on the table, showering guests' faces with the trapped royal aroma!
Allergen
None