A handi (Hindi: हांड़ी) is a cooking basin made from copper or clay pot originating in the Indian subcontinent. It is utilised primarily in north Indian, Pakistani and Bangladeshi cooking.
This vessel is deep and has a broad mouth, and since there are a wide variety of dishes cooked throughout the Indian subcontinent using the handi, their names vary too, symbolising its use – such as Chicken Handi, Handi Paneer, or Handi Komdi.
The handi is also physically likened to American beanpots, Mexican and Spanish ollas, and French soupières, which are utilised in similar fashion to the handi in regards to cooking.
The handi is utilised mainly for cooking purposes, especially for slow-cooking. For example, when any dish is cooked in the handi – the lid is sealed to it, using dough so steam cannot escape, preserving the nutrients in the food.
In turn this also allows for the food to be cooked using its own water content, accentuating its flavour and tang.
Chicken Handi, Mutton Handi, Handi Biryani, Handi Khichdi, Diwani Handi, Handi Paneer, Handi Komdi, Handi Corn Sabzi, Laziz Lamb Handi, Khade Masala Ka Ghost