15/09/2025
Story time ⬇️
After a few failed attempts at making biryani in home vessels . I realised I need proper equipment.
I was not happy with the results. So with my mommie the great 🫡 we left
After 100s of calls and online research we found a place . A paradise for a chef 👨🍳 it had everything 🤩
Pots , pans , skewers , oven , handis,lagaans , knives , spoons , you name it 😎
Everything a kitchen could ever need
I was looking for something particular 🫕
A vessel called as LAGAAN or LAGDI . It’s a hammered heavy and thick based pot made specially to retain heat without cold spots . Usually made of copper which is hard to maintain . I went for aluminum.
After meticulously checking sound and thickness we found one good pot for the biryani 🍲
Here’s why I went for it ⬇️
Lagaan is used for biryani because it’s wide, shallow, and heavy-bottomed.
• Spreads heat evenly so rice doesn’t burn.
• Allows proper layering of rice and meat.
• Seals tightly for dum (steam) cooking.
• Ensures every grain absorbs meat juices and aroma.
👉 Without a lagaan, you don’t get that authentic Hyderabadi dum texture and flavor.
Well I’m obsessive with results . I will cross any and every limits to get the perfect dish . This is one out of many things I’m doing ❤️
Stay tuned for more🫡
