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.
Recipe by Indian Good Food at http://indiangoodfood.com/3361-veg-biryani-recipe-%e0%a5%a4-veg-dum-matka-biryani-in-traditional-clay-pot.html