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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