Matka Veg Biryani

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This is a traditional way of making the popular rice-based dum biryani recipe. In this recipe vegetarian biryani with alternate rice and biriyani gravy is cooked/steamed in an earthly pot.

Matka Veg Biryani

Matka Veg Biryani

Recipe by Ushakal GroupCourse: Main CourseCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes

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 / Javari

  • 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:

  • 2 tsp ghee / clarified butter

  • 3 tbsp fried onions

  • 2 tbsp coriander, finely chopped

  • 2 tbsp mint / pudina, finely chopped

  • pinch biryani masala

  • 3 tbsp saffron water

Directions

  • 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 flavors are in the water.
  • Add in 1 cup basmati rice and stir well. Make sure to soak rice for at least 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 aluminum 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.

Notes

  • Firstly, add vegetables of your choice to make biryani nutritious.
    Also, if you do not have a clay pot, you can cook in a thick bottomed vessel.
    Additionally, adding saffron water will enhance the flavor and give a bright colour.
    Finally, make sure to season the clay pot well before preparing matka biryani.

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