ClayPot Biriyani|Matka Biriyani Recipe

ClayPot Biriyani|Matka Biriyani Recipe:

When your garden has fresh mint leaves and you have a well-seasoned clay pot/Mann chatti and a new variant of seeraga samba you ought to definitely try ClayPot Biriyani|Matka Biriyani Recipe. What say, folks? When I made this month order Organic Positive had sent me a short variant of seeraga samba rice and the previous post about carrot pulav was with the slim variant.

ClayPot Biriyani|Matka Biriyani Recipe:

“Please read the complete post “. You can find sources for the rice, information on seasoning and several tips to get the perfect individual grains flavour loaded biriyani.

Serves-2-3

Ingredients:

• Rice-1 cup
• Carrot-2 small
• Potato-1
• Onion-2
• Paneer-1/4 cup(Optional)
• Tomatoes-3 medium-sized
• Beans-4-6
• Garlic-5-7
• Ginger-A generous Piece
• Green Chilly-1
• Red Chilly Powder-1/2 tsp
• Garam Masala Powder-1 tsp
• Turmeric Powder
• Bay Leaf-1
• Cloves-1
• Cardamom-2
• Cinnamon-A small Piece
• Star Anise-a small piece
• Oil-1/2 tbsp
• Ghee-1/2 tbsp

To cook rice:

Soaking time-20-30 minutes

• Water-1 1/4 cups
• Bay Leaf-1
• Ghee-1/2 tbsp
• Oil-1/4 tbsp
• Salt-A pinch
• Cloves-2
• Cinnamon-A small Piece
• Star Anise-a small piece

ClayPot Biriyani|Matka Biriyani Recipe

Procedure:

1.Measure and keep all the ingredients ready. Chop the vegetables into small cubes. Wash and rinse the rice well. Soak the rice for 20-30 minutes. If you use the short variety soak for an hour.

2.In a pressure cooker add oil + ghee and add cinnamon, bay leaf, star anise and cardamom. Add 1.5 cups of water and a pinch of salt and cook the rice for a whistle.

1. When the pressure is released, fluff the rice with a fork and set it aside

 

1. Grind tomatoes, ginger, garlic and green chillies into a smooth paste. This would be 3/4 cup after grinding.

1. In the clay pot add ghee+oil and add bay leaf, clove, cinnamon, cardamom and fennel seeds. When they splutter add onions(sliced) and saute well in low flame. Add carrots, potatoes, beans and saute by adding the spice powders.

1. When they are fried well, add the tomato paste and mix well. Close and cook for 10 minutes. Add a layer of coriander and mint leaves. The gravy would have cooked vegetables with some water left. Add 1/4 cup of water if needed.

7.Now add the rice and close with a banana leaf and seal with the plate. Let it get slowly heated for 10 minutes.

1. Give a gentle toss, garnish with coriander leaves and serve with raitha of your choice.

 

1. 1. Matka or Claypot biriyani is ready.

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Notes:

Please have a check on the bottom of the pot. It shouldn’t get burnt.

Be gentle when tossing or mix the rice in the pot.

Drizzle some ghee if you find the bottom is getting heated more.

Do the entire process in low flame.

Adjust spices as per your taste.

You can finally add fried onions and saffron too.

I have added marinated paneer at the end.

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Where do you buy traditional rice varieties?

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How to store traditional rice varieties? They are prone to worms and insects soon.

These indigenous rice varieties don’t need fertilizers or chemicals to grow. So you have to store carefully to avoid any bugs. You can buy two or three varieties every month in minimal quantity and try. Prefer using red chillies and vasambu or bay leaves inside open packets. If you buy in large quantities please freeze them and used dried neem leaves in the container.

How to season a clay pot?

1. Dip the clay pot in water for a day.
2. Slightly scrub with coir and wash it.
3. For 4-5 days keep them soaked in drained rice water.
4. Keep changing the water every day.
5. After 5 days coat the pot with oil completely and let it absorb.
6. Fry some onions and remove them.
7. Wipe with a cloth and scrub with coconut coir and use.
8. Every time clean with a soft scrub and dry it.

What other rice variety can I use?

You can use Basmati Rice, Gandhasaala or Seeraga Samba. The water and cooking procedure will remain the same. Among both the types of seeraga samba, my vote would be for the slim one, especially for this biriyani. You can try using a roti to seal and make like purdah biriyani too.

I don’t get a banana leaf. What is the alternative?

You can use an aluminium foil to wrap and seal. But I would recommend a plate to close and cook if you can’t get a banana leaf.

I don’t have a clap pot/ Matka. What is the alternative?

The clay pot and the banana leaf infuse a very natural flavour and aroma to the biriyani. If you don’t have one use a thick bottomed pan and replicate this type of cooking as shown in my veg. dum biriyani recipe

Thanks for reading. Please make a try and share it with me.

Please do not forget to stay tuned with me by liking my Facebook page here or follow me on Twitter or Pinterest or Instagram or join my exclusive women group here. You can also receive all my recipes in your mailbox by providing your mail id here. Do share this with your kith and kin. If you have a picture of a recipe tried from my blog kindly share with me. I shall share them on my page