Easy matka veg biryani recipe
Easy veg biryani recipe is a bold and delicious Indian rice dish that consists of bell peppers, peas, carrots, and potatoes in spicy rice dishes with turmeric, garam masala, and other hot spices.
Servings: 2 servings
Calories: 588kcal
Equipment
- Cast Iron Dutch Oven: I used to fry in my cast iron skillet, but this dutch oven is perfect for cooking the vegetables and rice, maintaining heat without any hot spots that may burn the food.
- matka/Clay pot: Cooking in clay pots give you all the calcium, phosphorus, iron, magnesium, sulfur and several other compounds that our body benefits from Clay being alkaline in nature helps in neutralizing the Ph balance of the food by interacting with the acid present in the food.
- Basmati Rice: The perfect rice for the biryani, do not substitute long-grain rice.
Ingredients
Vegetables for Veg Biryani
- 3 tbsp Ghee
- 3 leaves Bay leaf
- 3 sticks Cinnamon
- 1 medium Onion, chopped
- 10 grams Ginger paste
- 5 grams Garlic paste
- 5 grams Deghi chilli powder
- 5 grams Turmeric powder
- 5 grams Coriander powder
- 3 grams Cumin powder
- 20 grams Carrots, chopped
- 20 grams French beans, chopped
- 20 grams Cauliflower, chopped
- 100 grams Curd, whipped
- 3 grams Green chilies, solution
- 10 grams Ginger chopped
- 3 ml Kewra water
- 4-5 leaves Mint leaves
- Salt to taste
For Veg Biryani Rice
- 150 grams Basmati rice, soaked for one hour
- 4-5 nos Mace pods
- 4-5 nos Cloves
- 5 nos Green cardamom
- salt to taste
For garnish of Veg Biryani
- 5 grams Butter, melted
- 10 ml Ghee
- 51 grams Green cardamom powder
- 1 grams Javitri Powder
- 5 leaves Mint leaves
- 2 slits Green chili,
- 2 julied Ginger,
- 5 grams Fried onions
- 2 ml Kewra water
- 10 grams Cream
- 1 grams Saffron
- 1 tsp Lemon juice
Instructions
pan fry the veggies and nuts
- Heat the ghee in a large pan, and add bay leaves and cinnamon. Add chopped onion, stir until golden brown, and add ginger and garlic paste. Cook until golden brown
- Add the degi chili, turmeric, coriander, and cumin powder and cook until the ghee starts separating from the spices.
- Now add carrots, beans, cauliflower, and salt and cook for two minutes. Add the whipped yogurt and cook until the vegetables are fully cooked and the gravy is semi-dry.
- Add green chilies, ginger, kewda water, and mint leaves and cook for one and two minutes. Remove the cooked vegetables from the heat and keep aside.
Cook the rice
- In a separate pot, boil water with salt, mace pods, cloves, and green cardamom. Add soaked rice.
- And cook on low heat till the rice is cooked three quarters. Now separate the water from the rice.
Layer the biryani
- Heat a deep pot or Matka, and add a little bit of vegetables and two tablespoons of water to it to prevent the ricer from flattening from the bottom of the pot.
- Spread a layer of cooked rice at the bottom of the pot, and now add a layer of vegetables and repeat this process until the pan is full.
Make the saffron-milk and cook
- add melted butter and ghee on the veg biryani. Mix the mace and cardamom powder together, and sprinkle over it.
- Pour rice over with mint leaves, add green chilies, ginger Julians, fried brown onions, and kewda water. Cover with silver foil and cook on low flame for 15 minutes.
- Once done, release the steam and tap the silver foil. Turn off the heat and leave the biryani for 10 minutes.
For garnish,
- Open the foil, add cream, saffron, and lemon juice, and mix the rice carefully before serving hot. Serve this Veg Biryani with your favorite Raita.
Notes
- I haven't added a lot of vegetables here since I wanted the rice to shine through. You can add more veggies if you like more veggies in your biryani.
- To make the biryani vegan, use vegan yogurt or coconut milk in place of plain yogurt. Skip the ghee and use non-dairy milk to make the saffron milk.
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