kanâ²vas, n. a coarse cloth made of hemp, used for sails, tents, &c., and for painting on: the sails of a ship.âv.t. to cover with canvas.âns. Canâ²vas-back, a North American duck, very good eating, its back ashy white, crossed by broken, zigzag, dark lines; Canâ²vas-climbâ²er (Shak.
1 Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. 2  Brush uncooked side with butter, and turn over. 3  Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. 4  Remove from grill, and continue the process until all the naan has been prepared. At grill side, roll one ball of dough out into a thin circle. 2  Lightly oil grill. 3  Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. 4  Brush uncooked side with butter, and turn over. 5  Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
Prepare the saffron milk. Add 1/4 tsp saffron to 2 tbsp of warm milk and let it soak for approximately 15 minutes. This saffron mixture will go on top of the rice when you are preparing to cook the final part of the biryani and it will give a nice flavoring. This is the safest method to cook the biryani and make sure the biryani doesn't burn because of the direct contact with the heat. 2  After about 35 switch off the flame, but don't open the biryani yet. 3  Let the biryani sit for another 10 minutes.