Generally, Biriyani is prepared in copper or aluminium pots and it is observed that if kept for long biriyani loses its colour. However, when biriyani is prepared in a clay pot as it a slow cooking process and heat is maintained for a longer duration, there will not be any change in colour, aroma, and taste for an extended period of time. Moreover, when cooked in a clay pot the rice will not become sticky and you will get the perfect biriyani with smooth consistency. And it takes lesser time to cook too. So, the next time you prepare biriyani, make sure that you use a Clay Biriyani Pot.
How to Clean:
For general and deep cleaning, allow the earthen pot to soak overnight in the sink in water mixed with baking soda. Add 3 tablespoons of baking soda per liter of hot water. Wash the pot with a soft bristle brush or nonmetallic scrubbing pad. Do not use abrasive scouring powders because they will clog the pores and make the pot useless. Salt or ash can be used as a non-toxic alternative to chemical cleaners. Sprinkle salt/ash into the pot and scour it using a scouring pad. Rinse the pot with warm water and allow it to dry.
If any mold forms during storage periods sprinkle baking soda inside the pot, then rinse with warm water using a brush to remove the mold. If clay pores become clogged, the pot should be cooked in boiling water for about 30 minutes.
Never use soap or detergent because the porous nature of clay will absorb the soap. The detergent may leave an unpleasant soapy taste and this flavor will leach back into your next clay pot meal.
After washing, make sure to store your earthenware in dry and well-ventilated areas. This will eliminate the risk of mold growth inside the pot.
If bacterial growth is of concern, dry the pots in Sun light or dry pots in a 200°F oven for 30 minutes before storing in a cool, dry place.