Matka Biryani Jain

Matka Biryani Jain

components

45 minutes

4 person

To make Biryani:

1 cup basmati rice

2 cloves

2 pieces of cinnamon

1 no. bay leaf

2 whole peppers

1 piece Javantri

1 piece of cardamom

1/2 teaspoon of salt

To make the Biryani:

1 tablespoon of butter

1 tablespoon of oil

1 green chilli finely chopped

1/2 cup finely chopped tomato and capsicum

2 tbsp roasted cashews

1 tsp biryani masala

Pinch of pepper powder

1/4 teaspoon coriander powder

1/2 teaspoon Kashmiri red chili powder

Spoon finely chopped coriander

1/4 teaspoon turmeric powder

2 teaspoons of cumin

1/4 teaspoon asafoetida

Salt to taste

To prepare sabji for biryani:

4 large red tomatoes

1 tsp kitchen king masala

2 cups blanched vegetables (cauliflower, broccoli, peas, beans, corn)

1/4 cup finely chopped red yellow capsicum

1/2 tsp ghee oil mix

1/2 teaspoon chili powder

1/2 teaspoon coriander powder

1/4 teaspoon turmeric powder

Salt to taste

Flattened Kasuri fenugreek

1 tablespoon fresh cream

A pinch of chaat masala

3 cheese cubes

Salt to taste

Cooking Instructions

1

First soak the basmati rice for 20 minutes. On the other hand, bring a pot of water to boil, add Khada Masala to it. Add water and a pinch of salt. When the water boils, add the rice and cook it until it is 80% cooked and drain it in a strainer and let it cool.

Take oil and butter mix in a pan and fry the cashews in it. Then add cumin green chillies and capsicum to it and saute for two minutes. Now add the rest of the whole spices and coriander and saute for a minute.

Now add the cooked rice and mix gently and finally add the fried cashews and mix.

Blanch the vegetables with a pinch of sugar and salt. Wash and dry the tomato and fry it with oil and then peel it and crush it and prepare its puree.

Put oil and ghee in a pan, add the prepared puree and fry it, then add small pieces of a cheese cube and all the papers and fry them for three to four minutes and add the blanched vegetables.

Now add the rest of the kora masala, kasoori methi and malai to it and cook for 3 to 4 minutes on low heat till everything becomes smooth.

Now fill a pot with 1/3 of the prepared hot vegetables. Fill 3/4 of the hot biryani.

Fill the pot till the top of the biryani, sprinkle grated cheese on top, sprinkle a pinch of chaat masala and sprinkle chopped coriander and fried cashew nuts. I have served Garma Garam Matka Biryani.