{"product_id":"pure-brass-lagaan-lagaan-for-cooking-flat-base-hammered-finish-kalai-tin-coating-with-kunda-handles-with-brass-lid","title":"Pure Brass Lagaan - Lagaan for cooking - Flat  Base- Hammered Finish - Kalai (Tin) Coating - with Kunda (Handles) - With Brass Lid","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eMaster the art of traditional slow-cooking with our Pure Brass Lagaan. Engineered with a flat base, premium hammered finish, and traditional Kalai (tin) lining, this authentic cookware features heavy-duty Kunda handles and a matching brass lid. Perfect for rich Awadhi and Hyderabadi mutton biryanis, slow-simmered curries, and festive feasts. Bring royal culinary heritage to your kitchen—shop now!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"3\"\u003eCulinary \u0026amp; Tabletop Uses\u003c\/h2\u003e\n\u003cp data-path-to-node=\"4\"\u003eA \u003ci data-path-to-node=\"4\" data-index-in-node=\"2\"\u003eLagaan\u003c\/i\u003e is a heavy, wide-mouthed, shallow cooking vessel traditionally favored by royal chefs for slow-cooking (\u003ci data-path-to-node=\"4\" data-index-in-node=\"113\"\u003edum\u003c\/i\u003e) dishes. Its expansive surface area lets moisture evaporate at the ideal rate, condensing flavors perfectly.\u003c\/p\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eAuthentic Biryani Maker:\u003c\/b\u003e The wide, flat base ensures even heat distribution, preventing the bottom layer of rice from burning while allowing meat to slow-cook to perfection.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eFestive Dum Cooking:\u003c\/b\u003e Ideal for slow-simmered, rich Mughlai or Awadhi dishes like \u003ci data-path-to-node=\"5,1,0\" data-index-in-node=\"81\"\u003eKorma\u003c\/i\u003e, \u003ci data-path-to-node=\"5,1,0\" data-index-in-node=\"88\"\u003eNihari\u003c\/i\u003e, \u003ci data-path-to-node=\"5,1,0\" data-index-in-node=\"96\"\u003eHaleem\u003c\/i\u003e, and \u003ci data-path-to-node=\"5,1,0\" data-index-in-node=\"108\"\u003ePasanday\u003c\/i\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eRoasting \u0026amp; Halwa Preparation:\u003c\/b\u003e The wide mouth makes stirring effortless, making it perfect for roasting semolina, lentils, or carrots for rich desserts like \u003ci data-path-to-node=\"5,2,0\" data-index-in-node=\"156\"\u003eGajar ka Halwa\u003c\/i\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,3,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eRoyal Serving Feast:\u003c\/b\u003e With its stunning hammered brass exterior and heavy brass lid, it transitions seamlessly from the stove to the dining table as a show-stopping buffet server.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"8\"\u003eCare \u0026amp; Maintenance Instructions\u003c\/h2\u003e\n\u003cp data-path-to-node=\"9\"\u003eBecause raw brass reacts chemically with acidic ingredients, this Lagaan is coated internally with traditional \u003cb data-path-to-node=\"9\" data-index-in-node=\"111\"\u003eKalai (pure tin lining)\u003c\/b\u003e, making it entirely food-safe for all types of cooking.\u003c\/p\u003e\n\u003cul data-path-to-node=\"10\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"0\"\u003eThe Golden Rule of Kalai:\u003c\/b\u003e Never place the empty Lagaan on a lit stove burner. Tin has a relatively low melting point; heating the pot without oil, water, or food inside will cause the tin lining to melt and peel off.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-path-to-node=\"10,1,0\" data-index-in-node=\"0\"\u003eWashing Protocol:\u003c\/b\u003e Hand wash gently with warm water, a mild liquid dish soap, and a soft sponge. \u003cb data-path-to-node=\"10,1,0\" data-index-in-node=\"96\"\u003eNever\u003c\/b\u003e use steel wool, abrasive scrubbing pads, or aggressive chemical detergents on either the interior tin layer or the outer brass surface.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,2,0\"\u003e\u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"0\"\u003ePolishing the Exterior:\u003c\/b\u003e Over time, the outer brass will naturally oxidation and darken. Keep it sparkling by gently rubbing it with \u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"132\"\u003ePitambari powder\u003c\/b\u003e, \u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"150\"\u003etamarind paste\u003c\/b\u003e, or a \u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"171\"\u003elemon juice and salt solution\u003c\/b\u003e. Rinse thoroughly and dry immediately with a microfiber cloth.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,3,0\"\u003e\u003cb data-path-to-node=\"10,3,0\" data-index-in-node=\"0\"\u003eRe-tinning:\u003c\/b\u003e Depending on your usage frequency, the silver tin coating will eventually wear thin, exposing the yellow brass underneath. When this happens, get the vessel re-tinned (\u003ci data-path-to-node=\"10,3,0\" data-index-in-node=\"180\"\u003eKalai karwana\u003c\/i\u003e) by a local craftsman to keep it fully functional.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"12\"\u003eFrequently Asked Questions (FAQs)\u003c\/h2\u003e\n\u003cp data-path-to-node=\"13\"\u003e\u003cb data-path-to-node=\"13\" data-index-in-node=\"0\"\u003eQ: Can I cook tomatoes, yogurt, or lemon juice in this Lagaan?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"14\"\u003e\u003cb data-path-to-node=\"14\" data-index-in-node=\"0\"\u003eA:\u003c\/b\u003e Yes, absolutely! Thanks to the traditional Kalai (tin) coating on the inside, the food is completely insulated from the raw brass. You can safely cook rich, acidic gravies containing tomatoes, yogurt, and citrus without any metallic reactions.\u003c\/p\u003e\n\u003cp data-path-to-node=\"15\"\u003e\u003cb data-path-to-node=\"15\" data-index-in-node=\"0\"\u003eQ: Is this Lagaan compatible with induction cooktops?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"16\"\u003e\u003cb data-path-to-node=\"16\" data-index-in-node=\"0\"\u003eA:\u003c\/b\u003e While this Lagaan features a flat base optimized for even heat distribution on traditional gas stoves, open fires, and electric cooktops, pure brass is non-magnetic. It will not work on an induction stove unless you use an external induction interface disk.\u003c\/p\u003e\n\u003cp data-path-to-node=\"17\"\u003e\u003cb data-path-to-node=\"17\" data-index-in-node=\"0\"\u003eQ: Why is the inner lining silver while the outside is gold?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"18\"\u003e\u003cb data-path-to-node=\"18\" data-index-in-node=\"0\"\u003eA:\u003c\/b\u003e The outside is pure, beautiful brass (gold color) for premium heat retention and appearance. The inside is hand-coated with pure, food-grade tin (silver color) to prevent the brass from reacting chemically with ingredients.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"20\"\u003eAuthentic Shahi Mutton Dum Biryani Recipe\u003c\/h2\u003e\n\u003cp data-path-to-node=\"21\"\u003e\u003ci data-path-to-node=\"21\" data-index-in-node=\"0\"\u003eThe flat base and wide profile of your brass Lagaan provide the absolute perfect environment for trapping steam to make a flawlessly fluffy, aromatic biryani.\u003c\/i\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"22\"\u003eIngredients\u003c\/h3\u003e\n\u003cul data-path-to-node=\"23\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"23,0,0\"\u003e\u003cb data-path-to-node=\"23,0,0\" data-index-in-node=\"0\"\u003eMutton:\u003c\/b\u003e 1 kg bone-in mutton pieces (preferably raan\/leg or shoulder cuts).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"23,1,0\"\u003e\u003cb data-path-to-node=\"23,1,0\" data-index-in-node=\"0\"\u003eRice:\u003c\/b\u003e 750g premium long-grain Basmati rice (soaked for 45 minutes).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"23,2,0\"\u003e\u003cb data-path-to-node=\"23,2,0\" data-index-in-node=\"0\"\u003eThe Marinade:\u003c\/b\u003e 1 cup thick curd (yogurt), 2 tbsp ginger-garlic paste, 1.5 tbsp Kashmiri red chili powder, 1 tsp turmeric, 1.5 tbsp biryani masala powder, 1 cup deep-fried crispy onions (\u003ci data-path-to-node=\"23,2,0\" data-index-in-node=\"185\"\u003ebirista\u003c\/i\u003e), 1\/4 cup fresh mint, 1\/4 cup coriander leaves, 3 tbsp oil, juice of 1 lemon, and salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"23,3,0\"\u003e\u003cb data-path-to-node=\"23,3,0\" data-index-in-node=\"0\"\u003eRice Aromatics:\u003c\/b\u003e 2 bay leaves, 4 green cardamoms, 1 black cardamom, 1-inch cinnamon stick, 4 cloves, 1 tbsp caraway seeds (\u003ci data-path-to-node=\"23,3,0\" data-index-in-node=\"122\"\u003eshahi jeera\u003c\/i\u003e).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"23,4,0\"\u003e\u003cb data-path-to-node=\"23,4,0\" data-index-in-node=\"0\"\u003eDum Layers:\u003c\/b\u003e 4 tbsp pure ghee, 1\/2 tsp saffron strands soaked in 1\/4 cup warm milk, 2 tsp rose water or kewra water.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"24\"\u003eThe Method\u003c\/h3\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\n\u003cdiv class=\"sequence-event-content\"\u003e\n\u003cdiv class=\"hide-from-message-actions\"\u003e\n\u003cdiv class=\"sequence-event-title gds-emphasized-body-l\"\u003eMarinate the Mutton\u003c\/div\u003e\n\u003cdiv class=\"sequence-event-subtitle gds-extended-caption ng-star-inserted\"\u003eMinimum 3 to 4 Hours\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cp class=\"ng-star-inserted\"\u003eIn a bowl, massage the mutton pieces thoroughly with all the ingredients listed under 'The Marinade'. Cover the bowl and let it rest in the refrigerator to tenderize the meat fibers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\n\u003cdiv class=\"sequence-event-content\"\u003e\n\u003cdiv class=\"hide-from-message-actions\"\u003e\n\u003cdiv class=\"sequence-event-title gds-emphasized-body-l\"\u003eSear and Semi-Cook the Meat Base\u003c\/div\u003e\n\u003cdiv class=\"sequence-event-subtitle gds-extended-caption ng-star-inserted\"\u003e25-30 mins\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cp class=\"ng-star-inserted\"\u003ePlace your brass Lagaan on the stove over medium heat and add 3 tbsp of ghee. Add the marinated mutton and sear it on high heat for 8-10 minutes until the oil starts separating. Add 1 cup of warm water, pop the brass lid on, turn the heat to low, and let it slow-cook until the mutton is roughly 80% tender. The gravy should be rich and thick.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\n\u003cdiv class=\"sequence-event-content\"\u003e\n\u003cdiv class=\"hide-from-message-actions\"\u003e\n\u003cdiv class=\"sequence-event-title gds-emphasized-body-l\"\u003eParboil the Basmati Rice\u003c\/div\u003e\n\u003cdiv class=\"sequence-event-subtitle gds-extended-caption ng-star-inserted\"\u003e8-10 mins\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cp class=\"ng-star-inserted\"\u003eSimultaneously, boil a separate deep pot of water mixed with plenty of salt and the Rice Aromatics. Add the soaked Basmati rice. Watch it closely—cook it until the grains are exactly 70% done (they should stretch long but still have a firm, distinct snap when pressed). Drain the water entirely.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\n\u003cdiv class=\"sequence-event-content\"\u003e\n\u003cdiv class=\"hide-from-message-actions\"\u003e\n\u003cdiv class=\"sequence-event-title gds-emphasized-body-l\"\u003eLayer and Dum in the Lagaan\u003c\/div\u003e\n\u003cdiv class=\"sequence-event-subtitle gds-extended-caption ng-star-inserted\"\u003e30 mins\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cp class=\"ng-star-inserted\"\u003eSpread the hot parboiled rice evenly over the bubbling mutton base directly inside the Lagaan. Scatter more fried onions, chopped mint, and coriander on top. Drizzle the saffron-infused milk, remaining ghee, and kewra water across the rice.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\n\u003cdiv class=\"sequence-event-content\"\u003e\n\u003cdiv class=\"hide-from-message-actions\"\u003e\n\u003cdiv class=\"sequence-event-title gds-emphasized-body-l\"\u003eSeal and Slow Steam\u003c\/div\u003e\n\u003cdiv class=\"sequence-event-subtitle gds-extended-caption ng-star-inserted\"\u003eFinal Finish\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cp class=\"ng-star-inserted\"\u003ePlace the heavy brass lid over the Lagaan. Seal the rim tightly using wheat dough or double-layered aluminum foil to stop steam from escaping. Place a heavy weight on top. Cook on medium heat for 5 minutes, then transfer the Lagaan onto a flat iron tawa (griddle) over lowest heat for 25 minutes of slow 'Dum' cooking. Turn off the heat and let it rest sealed for 10 minutes before cracking it open.\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PCOKA","offers":[{"title":"2.5L","offer_id":44337744642091,"sku":null,"price":6150.0,"currency_code":"INR","in_stock":true},{"title":"3L","offer_id":44337744674859,"sku":null,"price":6320.0,"currency_code":"INR","in_stock":true},{"title":"4L","offer_id":44337744707627,"sku":null,"price":6970.0,"currency_code":"INR","in_stock":true},{"title":"4.5L","offer_id":44337744740395,"sku":null,"price":7680.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0696\/7148\/5483\/files\/PURE_BRASS_LAGAAN_HAMMERED_ROUND_BASE_pcoka_brand_kalai_coated.jpg?v=1783961479","url":"https:\/\/pcoka.com\/products\/pure-brass-lagaan-lagaan-for-cooking-flat-base-hammered-finish-kalai-tin-coating-with-kunda-handles-with-brass-lid","provider":"My Store","version":"1.0","type":"link"}