MATKA Biryani is a unique style of biryani cooked in a clay pot, which adds a distinct flavor to the dish. Here’s a recipe for MATKA Biryani:

Ingredients:

• 2 cups basmati rice
• 500g chicken, cut into pieces
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup yogurt
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 4 green chilies, slit
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon biryani masala powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• 4 tablespoons oil or ghee
• 2 cups water
• Saffron strands soaked in 2 tablespoons warm milk (for garnish)
• Fried onions for garnish
• Cashews and raisins for garnish (optional)

For marination:

• 1/2 cup yogurt
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste

Instructions:

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes.
2. Marinate the chicken pieces with yogurt, red chili powder, turmeric powder, and salt. Let it marinate for at least 30 minutes.
3. Heat oil or ghee in a pan. Add sliced onions and fry until golden brown. Remove half of the fried onions and set them aside for garnishing.
4. To the remaining onions in the pan, add ginger-garlic paste and sauté until the raw smell disappears.
5. Add chopped tomatoes and cook until they turn mushy.
6. Now, add marinated chicken pieces to the pan and cook until they are half cooked.
7. Add chopped mint leaves, coriander leaves, slit green chilies, red chili powder, turmeric powder, biryani masala powder, garam masala powder, and salt to taste. Mix well and cook for a few minutes.
8. Drain the soaked rice and add it to the pan. Gently mix the rice with the chicken masala.
9. Transfer the entire mixture to a clay pot (MATKA). Spread it evenly.
10. Heat water separately and pour it over the rice-chicken mixture in the clay pot. The water level should be about half an inch above the rice.
11. Cover the clay pot with a lid and seal the edges with dough to prevent steam from escaping.
12. Place the clay pot on a tawa (griddle) and cook on low heat for about 20-25 minutes or until the rice and chicken are cooked completely.
13. Once done, remove the clay pot from heat and let it sit for 10 minutes.
14. Open the lid and gently fluff up the biryani with a fork.
15. Garnish with saffron soaked in milk, fried onions, cashews, and raisins (if using).
16. Serve hot with raita or any curry of your choice.

Enjoy your delicious MATKA Biryani!