Velan's Cuisine Extraordinaire

[mappi]

then put your biriyani vessel on top of a dosa tava and continue cooking (so that your biriyani doesnt get burnt)

I have heard about this method, but never tried it. Will prepare it this weekend.

Usually, I use a Prestige alluminum cooker. What I do is, after the initial preperations, I cover it without using the weight. When it starts to steam, I put the weight & after about 3-4 minutes, well before the 1st whistle, I remove it from the flame and let it cool down with the weight intact and wait for it to open by itself.