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Matka Biryani ( Vegetarian Version )

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Matka Biryani ( Vegetarian Version ) Ingredients

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1 Cup Rice basmati rice
8 Cup water
As per taste Garam Masala whole (1 no each)
As per taste Salt
3-4 tbsp Food oil
1 no Bay Leaf
1 no Onions big size
1/2 tsp Ginger Garlic paste
2 nos Tomatoes
1 tsp Red Chilli Powder
1.5 tsp Coriander Leaves
1 tsp Garam Masala
1/4 tsp Turmeric powder
1/4 cup Curd
1 cup Paneer medium pcs
1 cup Mix vegetable cauliflower, carrots, potatoes, capsicum, peas, tomatoes, green chili
1/2 cup Onions fried
2 tbsp Safforn soaked in warm milk
1 tbsp mint leaves
2 tbsp Ghee / Saturated Butter
1 tbsp Kewra water
1 tbsp Home made Rose water
4 nos Cashews

Matka Biryani ( Vegetarian Version ) Nutritional information

1
Serving
663
Calories
39g
Fat
70mg
Cholesterol
89g
Carbs
18g
Protein

Related Recipes

Matka Biryani ( Vegetarian Version )

Enjoy this flavourful Hyderabadi biryani layered with rice, vegetables, paneer and Indian spices.

Features:
  • Spicy
  • Vegan
Cuisine:
  • Prep
    30 min
  • Cook
    20 min
  • Total
    50 min
  • Serves
    2
  • Diff
    Medium

Ingredients

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Matka Biryani ( Vegetarian Version ) Step by step

1
Done

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
Done

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
Done

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
Done

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
Done

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

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