Recipe : Matka Biryani ( Vegetarian Version )

Recipe : Matka Biryani ( Vegetarian Version ) Step by step

1. Wash and soak basmati rice. Boil 5 cups of water, add whole spices and the required salt. When the water comes to boil, add the rice. Cook the rice till its 75% done. Cooked Rice should break into two but not mashed. Drain the excess water and take the rice into a plate. Let it cool.

2. Boil some water in a bowl. Add the chopped paneer pieces. Let it be in water till use. Chop the onions & tomatoes. Fry one sliced onion till its golden brown and remove in a plate.

3. Heat oil in a mud pot and saute bay leaf, onions. Saute well. Add G&G (ginger and garlic) paste. Add chopped tomatoes & saute till mushy. Add turmeric powder, red chilly powder, dhania powder and garam masala powder. Saute well adding some salt. When it becomes thick, add 1/4 cup of curd & mix well. When it becomes a semi gravy, add the paneer pieces. Mix well. Remove half of the gravy in a bowl. Make sure there is some water in the gravy.

4. Take the mud pot with some gravy and spread a layer of rice. Now layer the gravy with the remaining rice. Spread the mint+coriander leaves and fried onions on top. Sprinkle the saffron milk. Add rose and kewda water sprinkle. Drizzle the ghee. Close it with a thermal foil and close it with a plate. Keep a bowl full of water over the plate. Put the mud pot in DUM under very low flame for 5-8 minutes. If you keep it for a long time, there are chances for the bottom layer to be burnt. Suppose if you want to put this mixture in DUM for a long time, heat a dosa tawa in high flame for 10 minutes & place the mud pot with thermal foil arrangements on top of the tawa. Let it heat on low flame for 10-15 minutes.

5. When done the dum. Serve on top cashew nut. Serve biryani with raita.