Firstly, take biryani in a bowl. Make sure you segregate meat and spices from the Khuska(Biryani rice).

Reserve the cooked boneless meat pieces (preferably used in biryani) for later use. Refrigerate the meat pieces.

Pour water till biryani rice immerses well, gets soaked. Cover and allow the biryani to ferment for minimum 8 hours or more. Fermenting depends on how humid the living place is.

In a pan, add fermented, drained Biryani rice and sauté until there is no moisture left in the rice. At the same time, don’t turn the rice crispy and too dry.
Keep the biryani rice aside.

In a pan, heat 1 teaspoon oil. Add the chopped onions. Sauté until brown.
Transfer the onions to a plate.

In the same pan, add 2 tablespoons grated coconut. Sauté until roasted.
Transfer the roasted coconut to a plate.

In a blender, take Biryani rice and roasted coconut. Grind to a semi coarse paste without adding water. If needed, sprinkling water will do.

Start adding coarse rice flour gradually till you get a dough consistency to hold balls.

In a pan, toss the boneless meat pieces till slightly roasted. Cool the roasted meat.

Heat oil for deep frying in a deep wok.

Fry in medium heat till Vaadaa turns golden brown and crunchy. Likewise fry all the Biryani vaadaas.
Drain out excess oil from the fried Vaadaas.
Biryani Vaadas are ready. Serve hot immediately.

The same recipe can be replaced with prawns as well. Please don’t try this in chicken biryani as fermenting chicken biryani isn’t advisable.