Connect with us

Biryani Recipe

Veg biryani recipe । Veg Dum Matka Biryani in Traditional Clay Pot

Veg biryani recipe | मटका वेज बिरयानी रेसीपी । Veg Dum Matka Biryani in Traditional Clay Pot

 

Matka Biryani is a recipe of rice which is enriched with a larger quantity of spices and it is made using a traditional way too. The traditional method helps to make it scrumptious and tastier. It has a fusion of milk, spices, dry fruits and many more delicious ingredients.

Here is a step by step easy recipe with pictures to make the Matka Veg Biryani without any issue. The visual representation will make it easy for you to cook it. You can serve it anytime as a main course.

Direction:

Getting Ready:

Clean, wash and soak a ¾ cup of rice in water for half an hour.

Boil it in a vessel along with 3 to 4 cups of water.

Add 2 to 3 bay leaves, 1 inch of cinnamon stick, 2 green cardamoms after crushing it, 4 cloves and 6 to 7 black pepper, a teaspoon of clarified butter, a ½ teaspoon of salt and boil it.

Take a bowl, add a ½ cup of finely chopped, 2 green cardamoms after crushing it, 4 cloves and 6 to 7 black pepper, a tsp of clarified butter, a ½ tsp of salt and boil it.

Add a tsp of coriander powder, a 1/4 tsp of Garam Masala,  more than 1/2 tsp of salt and mix all the ingredients well.

Keep it aside for a while so that they absorb spices well.

The water has boiled, remove the extra water from the soaked rice and add it in the boiling water.

Preheat a pan and add 2 to 3 tbsp of clarified butter and roast 7 to 8 cashews in it.

Roast a tsp of cumin seeds, a ½ tsp ginger paste, 2 finely chopped green chillies and black cardamom after peeling it.

Add the marinated veggies in Masala mixture and cook while stirring them continuously.

Cover and cook veggies on the low medium flame for 3-4 minutes.

 

Add  2 tbsp of water which we separated from the rice to it and switch off the flame.

 

Take a mud pot and grease it with the clarified butter. Add a ½ layer of cooked veggies, a ½ layer of semi-cooked rice.

Add the finely chopped green coriander, finely chopped fresh mint leaves, the layer of cooked rice and garnish with finely chopped green coriander, finely chopped mint leaves.   

Add the roasted cashews and saffron milk to it. Add some clarified butter and sprinkle some Garam Masala over it.

Take a kneaded dough and seal it. Place it on the stove and steam cook on the low flame for 20-25 minutes.

 

The Biryani has steam cooked after 20 minutes. Switch off the flame and leave it to rest for 10 minutes.

The Matka veg Biryani has cooked and is ready to serve.


Veg biryani recipe । Veg Dum Matka Biryani in Traditional Clay Pot
Author: 
Recipe type: Biryani, Pulao, Rice
Cuisine: Indian
 
Matka Biryani is a recipe of rice which is enriched with a larger quantity of spices and it is made using a traditional way too. The traditional method helps to make it scrumptious and tastier. It has a fusion of milk, spices, dry fruits and many more delicious ingredients.
Ingredients
  • Red chilli powder - ½ tsp
  • Garam Masala - ½ tsp
  • Ginger paste - ½ tsp
  • Black cardamom - 1
  • Turmeric powder - ¼ tsp
  • Green chillies - 2 (chopped)
  • Salt - more than 1 tsp or to taste
  • French beans - ½ cup (chopped)
  • Cauliflower - ½ cup (chopped)
  • Capsicum - ½ cup (chopped)
  • Peeled potatoes - 1 (chopped)
  • Basmati rice - ¾ cup (150 gms) (soaked)
  • Ghee - 4 to 5 tbsp
  • Curd - ½ cup
  • Cashew nuts - 7 to 8
  • Green coriander - 3 to 4 tbsp (finely chopped)
  • Fresh mint leaves - 2 to 3 tbsp (finely chopped)
  • Kesar milk - 2 tbsp milk + 15 to 20 saffron strands
  • Bay leaves - 2 to 3
  • Cinnamon stick - 1 inch
  • Green cardamoms - 2
  • Cloves - 4
  • Black pepper - 7 to 8
  • Coriander powder - 1 tsp
  • Cumin seeds - 1 tsp
Instructions
  1. - Take ¾ cup of Basmati rice, clean it, wash it and soak in the water for half an hour.
  2. - Take a vessel to boil it, add 3 to 4 cups of water in it and heat it.
  3. - Add 2 to 3 bay leaves, 1 inch of cinnamon stick, 2 green cardamoms after crushing it, 4 cloves and 6 to 7 black pepper, a teaspoon of clarified butter, a ½ teaspoon of salt and boil it.
  4. - In the meantime, we will mix the spices in the veggies.
  5. - Add a ½ cup of finely chopped french beans, a peeled and finely chopped potato, a ½ cup of finely chopped cauliflower, a ½ cup of finely chopped capsicum, a ½ cup of curd, ¼ teaspoon of turmeric powder, a ½ teaspoon of red chilli powder to it.
  6. - Add a teaspoon of coriander powder, a ¼ teaspoon of Garam Masala, more than ½ teaspoon of salt and mix all the ingredients well.
  7. - Keep it aside for a while so that they absorb spices well.
  8. - The water has boiled, remove the extra water from the soaked rice and add it in the boiling water.
  9. - We will cook the rice 80% for 6 minutes.
  10. - Stir the rice using a strainer and preheat a pan.
  11. - Add 2 to 3 tablespoons of clarified butter in it and heat it.
  12. - Add 7 to 8 cashews and roast until they become brown.
  13. - Add 1 teaspoon of cumin seeds in the wok and saute it.
  14. - Add a ½ teaspoon of ginger paste, 2 finely chopped green chillies, 1 black cardamom after peeling it.
  15. - Add the marinated veggies in Masala mixture and cook while stirring them continuously.
  16. - Cook it on the high flame. Stir and cook till it boils
  17. - Cover and cook veggies on the low medium flame for 3-4 minutes.
  18. - Check the veggies after 4 minutes. Press and check the potatoes.
  19. - Cover and cook it for 2 minutes more and press again to check it.
  20. - Add the 2 tablespoons of water which we separated from the rice to it.
  21. - Switch off the flame because it has cooked.
  22. - Take a mud pot and grease it with the clarified butter.
  23. - Add a ½ layer of cooked veggies, a ½ layer of semi-cooked rice.
  24. - Again, a layer of cooked veggies and semi-cooked rice.
  25. - Add the finely chopped green coriander, finely chopped fresh mint leaves, the layer of cooked rice and garnish with finely chopped green coriander, finely chopped mint leaves.
  26. - Add the roasted cashews and saffron milk to it.
  27. - Add some clarified butter and sprinkle some Garam Masala over it.
  28. - Take a kneaded dough and seal it.
  29. - Place it on the stove and steam cook on the low flame for 20-25 minutes.
  30. - The Biryani has steamed cook after 20 minutes.
  31. - Switch off the flame and leave it to rest for 10 minutes.
  32. - Open it whenever you feel like serving and serve it.
  33. - The Matka veg Biryani has cooked and is ready to serve.

 

Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Palak paneer biryani Palak paneer biryani

Palak Paneer Biryani Recipe

Biryani Recipe

Advertisement
Newsletter Signup

Copyright © 2014 Nisha Madhulika

Connect
Newsletter Signup