Handi Biryani is absolutely superior to those made with other methods like open or pressure cooking, even though it appears to use similar ingredients.
The simple process of sealing the lid with chapati dough and allowing the ingredients to cook within a covered environment makes all the difference.
Basically, what happens in this process is that no moisture is lost. Water evaporates but keeps condensing inside the pot itself, so practically nothing leaves the pot – including the flavours and the aroma of the ingredients.
This is what you call a pucca flavour lock! Relish this Lajjatdar Handi Biryani, allowing every spoonful to rest on your palate, and you will be able to discern the flavours of all the ingredients right from the whole spices used to flavour the rice and the tangy chana masala mixture, to the saffron and herbs used to top the layered rice. Lose yourself in the experience...
You can also try other variants of biryani like Shahi Korma Biryani and Masoor Biryani .