Flavoursome Matka Veg Biryani

 Most of you have heard about matka biryani or manpaanai biryani in hotels and restaurants. Vegetarians typically prefer these matka biryani, but the flavour of layered rice and gravy cooked over a slow fire lends an incredible taste. The basmati rice enriches the taste with every bite. Keep reading the blog to learn how to make a simple and tasty matka veg biryani with sunflower oil manufacturers in India.

Ingredients 

  • Basmati rice, 1 cup

  • Water, 5 cups

  • Whole spices: one cinnamon, one clove, one cardamom, one black stone flower, and one bay leaf

  • Salt is required as per taste.

For gravy 

  • Sundew refined sunflower oil - 3 to 4 tablespoons

  • One-bayleaf

  • One big onion

  • Ginger and garlic paste - ½ teaspoon 

  • Two: tomato

  • Red chilli powder, 1 teaspoon

  • Dhaniya powder - ½ teaspoon 

  • Garam masala, 1 teaspoon

  • turmeric powder - ¼ teaspoon 

  • Curd: - ¼ cup

  • Salt and water - as per required 

  • Paneer pieces or mixed vegetables, as per requirement

To garnish 

  • A handful of dried onion

  • Saffron milk, 2 tablespoons

  • Mint and coriander leaves: required as per taste

  • Ghee, 1 tablespoon 

Method 

  • Wash and soak Basmati rice for at least 30 minutes. Bring 5 cups of water to a boil, then stir in the whole spices and season with salt to taste. Cook until the rice is 75% done. Remove the rice to a plate and drain the excess water. Allow it to cool.

  • In a bowl, Mix in the chopped paneer. Allow it to soak in water until ready to use. Cut the onions and tomatoes into small pieces. Fry one thinly sliced onion until golden brown and set aside.

  • In a mud pot, heat the oil and sauté the bayleaf and onions. Cook thoroughly. Mix in the ginger and garlic paste. Cook until the tomatoes are mushy. Combine the turmeric powder, red chilli powder, dhania powder, and garam masala powder in a mixing bowl.

  • Add some salt and sauté well. When it thickens, stir in 1/4 cup curd. Add the paneer pieces when the sauce has thickened to a semi-gravy consistency. 

  • Cover the mud pot with a layer of rice and gravy. Layer the remaining rice on top of the gravy. Top the salad with the mint-coriander leaves and fried onions. Pour in the saffron milk. drizzle with the ghee. Close it with a sheet of thermal foil followed by a plate. Keep a bowl of water on top of the plate. Place the mud pot in DUM for 5-8 minutes over a low flame. If you keep it for an extended period of time, the bottom layer may become burned.

  • If you want to keep this mixture in DUM for a long time, heat a dosa tawa on high heat for 10 minutes before placing the mud pot with thermal foil arrangements on it. Let it heat on a low flame for 10-15 minutes.

Now the steamyy, spicyy, and delicious matka veg biryani is ready to be served.

About Sundew Sunflower Oil:

Tamil Naadu Edible Oils is one of the leading refined sunflower oil manufacturers that produces premium-quality oil for cooking. As one of the best cooking oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids, making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose sundew from TNEO—the best edible oil manufacturers in Tamil Nadu—to make tasty dishes.

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