BRASS BIRYANI HANDI

Net Quantity - 1N
Your Order Contains - 1pc Handi, 1pc lid
Weight - 1.9 kg
Capacity - 5L
Height - 15cm
Diameter - 25.5cm
Finish: Plain Golden ( Handcrafted in pure Brass) Tin coated (silver color) on the inside


Note: Any variation in weight and size is characteristic of handcrafted products.

Usage & Historical Context
The brass biryani handi is a deep, rounded cooking vessel traditionally used for slow-cooking biryanis, pulaos, or dum-style dishes in North Indian and Mughlai cuisine. In the royal kitchens of Awadh and Hyderabad, handis were often made from brass for their ability to retain and distribute heat evenly. The rounded base helps in gentle simmering, essential for dum-style layering of rice, spices, and meat. The lid seals in aroma, ensuring the flavors meld together perfectly. Historically, handis were also used to serve biryani at festive banquets and religious feasts, often kept on a small flame during serving to maintain warmth.

Benefits
Made of pure brass, this handi ensures even heat distribution and retains warmth long after cooking. It adds a rich, earthy depth to layered rice dishes. The domed lid helps trap steam, enhancing aroma and texture. Durable and reusable, the handi supports sustainable cookware practices. Its vintage appearance elevates your table setting, making it perfect for festive occasions. The handi also supports healthier cooking, as less oil is needed when slow-cooking in brass. It’s both a functional utensil and a cultural keepsake.

Brass products naturally oxidize and develop patina over time. With proper care, they retain their beauty and functionality for generations.

Daily Use Care
Wipe dry after use: After contact with water or food, gently dry with a soft cloth to avoid stains or spots.

Keep away from harsh chemicals: Avoid dishwashers, bleach, or abrasive soaps.

Use dry materials: If using for dry snacks, pooja samagri, or spices, ensure the brass is moisture-free.

Weekly or Occasional Cleaning
1. Natural Cleaning (Homemade Polish)
Lemon & Salt: Cut a lemon, sprinkle salt, rub gently, rinse and dry. Removes tarnish and revives shine.

Tamarind or Vinegar: Soak for a few minutes, rinse thoroughly and wipe dry.

Besan & Curd: A traditional method—mix gram flour and curd, apply as a scrub, then rinse off.

2. Pitambari Powder (Recommended for Brass)
Apply a small amount of Pitambari powder with a damp cloth or sponge.

Rub gently in circular motions to clean and restore luster.

Rinse thoroughly with water and dry completely.

Use gloves if you have sensitive skin.

Note: Pitambari is specifically designed for brass, copper, and bronze – safe, effective, and quick.

Tin-Lined Brass Care (e.g., Sipri, Handi, Kadhai)
Wash gently with mild soap and soft sponge—avoid lemon or salt on inner tin lining.

Re-tin (kalai) every 6–12 months if the lining wears out for safe food use.

Avoid acidic ingredients like tomato or tamarind if the lining is worn.

Storage Tips
Store in a dry place to prevent tarnish.

Wrap items in soft cloth or muslin if not used regularly.

For pooja brassware, store separately from kitchenware.