The popular street meal Matka Biryani may be found in Pakistani cities. Clay pots are used to cook Matka Biryani, which improves the flavor of the meal. A traditional method for preparing the well-known rice-based dish dum biryani or matka biryani. The most common preparation of pot-based biriyani, notably in villages and restaurants, is the meat variant. However, this dish is a vegetarian or non-meat variant of biryani, with different types of rice, and the biriyani gravy is prepared in an earthen pot.
Biryani is cooked with layers of rice and liquid. But there is also a special and elegant technique to prepare these exotic foods, and Matka biryani is one of them. It is renowned for its flavor and beauty. The clay pot is the first and most crucial component of this Matk Biryani. Prior to using it in this recipe, you might need to prepare and season it. Maybe you could use the pot for this matka biryani after soaking it in water or oil for a day. Otherwise, the pot can develop cracks when cooking. Second, add additional moisture to the gravy as it is cooking because the clay pot will absorb it.
Ingredients for Veg Matka Briyani:
Red chili powder – ½ tsp
Garam Masala – ½ tsp
Ginger paste – ½ tsp
Black cardamom – 1 Turmeric powder – ¼ tsp
Green chilies – 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)
Clarified butter – 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)
Saffron 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
Method For Matka Biryani:
First of all in a pot and add 3 to 4 cups of water then 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. When the water boil, add rice which you kept in the pot to get soaked. Removed the extra water from the soaked rice, then add the rice to the boiling water. We will cook 80% rice there and then removed the water from rice to avoid the rice from over cooking.
The next step is to take a bowl and add finely chopped french beans, potato, cauliflower, green capsicum, curd, turmeric powder, red chili powder, coriander powder, garam masala, salt and mix them well after mixing marinate it for about 5 to 10 minutes.
Now we will cook the veggies, preheat the pan add clarified butter or oil in it, let it heat on low flame. After heating add cashews to it, roast it until it appear brown and put it in a plate. Then add cumin seeds in a preheated pan saute it and add ginger paste, chopped green chili, 1 cardamom after peeling it. Now mix them and add your marinated veggies into this. Stir and cook it in a medium flame until they are soft, don’t over cook your veggies we have to keep them crunchy. Now add two tbsp of water, which we have separated from the rice mix them well and turn off the flame.
The final step is to take a clay pot, first of all, add a little bit of clarified butter and grease it from all the corners then add half veggies to it. Now add the layer of cooked rice over it after that add the layer of veggies over rice add chopped green coriander and fresh mint leaves then add the layer of rice again, garnish it with green chopped coriander and mint leaves and add roasted cashews and saffron milk over it. As it helps to enhance the color, taste and fragrance.
Sprinkle garam masala over it and close the pot. For garnishing if you like onion then you can do same procedure which we have done with cashews. The veg matka biryani taste amazing with onion too. Now take kneaded dough to seal it, expand it thinly and seal the corner of pot using dough. Now, it is ready to steamed in the pot and place it on the stove. Steam it on the low flame and after 20-25 minutes switch off the flame. After 10 minutes you can serve it as your Veg Matka Biryani is ready.