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Biryani recipes have become the national food of India and are prepared in a variety of ways. The most common method is to cook biryani in the dum style, with layers of gravy and rice. There is, however, a distinct and fancy method of preparing these exotic dishes, and Matka biryani is one such extremely popular recipe known for its taste and aesthetic appeal.
The meat version of pot-based biryani is the most popular, especially in villages and restaurants. However, this recipe is for a chicken biryani version with alternate rice and biryani gravy cooked/steamed in an earthen pot.
Let's learn how to make Chicken Matka Biryani with chef Tushar today.
Introduction
Marination 200 gms Chicken (Boneless & Boiled) 1 tbsp Ginger Garlic Paste 2 tsp Mix Masala 1 tbsp Dry Fenugreek Leaves Coriander leaves (chopped) Mint leaves (chopped) Fried Onion Salt (as per taste)
Gravy Preparation 2 tbsp Oil 2 Bay Leaves 1-inch Cinnamon Stick 5-6 Black Peppercorns 1 tsp Ginger (crushed) 1/4 tsp Asafoetida 2 tsp Sesame Seeds Paste of 2 Onions Paste of 2 Tomatoes 1/4 tsp Turmeric Powder Water (as required)
Rice Cooking 1 cup Rice (Cooked)
Biryani Preparation Salt 1 tsp Oil Fried Onion Mint leaves (chopped) Coriander leaves (chopped