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matka biryani recipe
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5 from 93 votes

matka biryani recipe | pot biriyani recipe | matka veg biryani

easy matka biryani recipe | pot biriyani recipe | matka veg biryani
Course biryani
Cuisine hyderabadi
Prep Time 15 minutes
Cook Time 50 minutes
Servings 2 matka
Author HEBBARS KITCHEN

Ingredients

for rice:

  • 6 cup water
  • 2 pods cardamom
  • 4 cloves / lavang
  • 1 inch cinnamon / dalchini
  • 2 bay leaf / tej patta
  • ½ tsp pepper
  • 1 tsp salt
  • 2 tsp oil
  • 1 chilli slit
  • 1 cup basmati rice soaked 20 minutes

for gravy:

  • 1 tbsp ghee / clarified butter
  • 2 tsp oil
  • 1 bay leaf / tej patta
  • 1 inch cinnamon / dalchini
  • 1 pod black cardamom
  • 1 mace / javitri
  • 2 pods cardamom
  • 4 clove / lavang
  • ½ tsp pepper
  • ½ tsp shah jeera / caraway seeds
  • 1 onion sliced
  • 1 tsp ginger garlic paste
  • 1 potato / aloo cubed
  • 1 carrot cubed
  • 6 florets cauliflower / gobi
  • 5 beans chopped
  • 3 tbsp peas / matar
  • 2 tbsp biryani masala
  • ¼ tsp kashmiri red chilli powder
  • 1 tsp salt
  • 2 tbsp coriander finely chopped
  • 2 tbsp mint / pudina finely chopped
  • 1 cup curd / yogurt whisked

for layering:

Instructions

biryani rice preparation:

  • firstly, in a large vessel take 6 cup water.
  • add spices, 1 tsp salt, 2 tsp oil and 1 chilli.
  • also add
  • boil for 2 minutes or until flavours are in the water.
  • add in 1 cup basmati rice and stir well. make sure to soak rice for atleast 20 minutes.
  • boil for 3 minutes or until rice is half cooked. do not cook fully.
  • drain off the rice and keep aside.

biryani gravy preparation:

  • firstly, in a kadai heat 1 tbsp ghee and 2 tsp oil.
  • add spices and saute on low flame.
  • add 1 onion and 1 tsp ginger garlic paste. saute until it turns golden brown.
  • further add 1 potato, 1 carrot and saute for 2 minutes.
  • continue adding 6 florets cauliflower, 5 beans and 3 tbsp peas.
  • saute until vegetables shrink slightly.
  • now add 2 tbsp biryani masala, ¼ tsp chilli powder and 1 tsp salt.
  • also add 2 tbsp coriander, 2 tbsp mint and saute for a minute or until spices turn aromatic.
  • keeping the flame on low add 1 cup curd. stir well.
  • cook for 2 minutes or until vegetables are half cooked.

layering biryani in matka:

  • firstly, take a small clay pot and grease with 1 tsp ghee.
  • layer ladleful of prepared biryani gravy and level it.
  • now add 2 tbsp fried onions, 1 tbsp coriander and 1 tbsp mint.
  • layer the half cooked rice filling the matka.
  • sprinkle in 1 tbsp coriander and 1 tbsp mint and 1 tbsp fried onions.
  • also, add 1 tsp ghee, sprinkle pinch biryani masala and 3 tbsp saffron water.
  • cover with aluminium foil sealing it completely.
  • cook on low flame for 20 minutes or until rice is cooked well.
  • rest for 30 minutes before opening.
  • finally, serve veg matka biryani with raita and salan.