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Matka Biryani.


  • Podina (Mint leaves) ½ Cup
  • Hara dhania (Fresh coriander) ½ Cup
  • Hari mirch (Green chilli) 12-15
  • Cooking oil ½ Cup
  • Pyaz (Onion) sliced 1 medium
  • Zeera (Cumin seeds) ½ tsp
  • Adrak lehsan paste (Ginger garlic paste) 2 tbs
  • Dahi (Yogurt) whisked 2 tbs
  • Mutton mix boti ½ kg
  • Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
  • Haldee powder (Turmeric powder) ½ tsp
  • Namak (Salt) 1 & ½ tsp or to taste
  • Garam masala powder ½ tsp
  • Jaifil (Nutmeg) powder 1/4 tsp
  • Javatri (Mace) powder 1/4 tsp
  • Pani (Water) 1 & ½ Cup or as required
  • Tamatar (Tomatoes) sliced 3 medium
  • Dahi (Yogurt) whisked 1 Cup
  • Zarda ka rang (Yellow food color) ½ tsp or as required
  • Chawal (Rice) 500 g (boiled with salt & whole spices until 3/4thdone)
  • Lemon slices
  • Hari mirch (Green chilli)
  • Sukha aloo bukhara (Dried plums)
  • Cooking oil 1 tsp
  • Tamatar (Tomato) slice

In chopper,add mint leaves,fresh coriander,green chillies,chop well & set aside.
In pot,add cooking oil,onion and fry until golden brown.
Add cumin seeds and mix.
Add ginger garlic paste,chopped greens and mix well.
Add yogurt and mix well.
Add mutton mix boti and mix well until changes colour.
Add red chilli powder, turmeric powder, salt,garam masala powder, nutmeg powder, mace powder, mix well and cook for 2-3 minutes.

Add water, mix well and bring it to boil, cover and cook on low flame until tender (approx. 40-50 minutes).
Add tomatoes and mix well.
Cover and cook on low flame until tomatoes are soft (6-8 minutes) then cook on high flame until oil separates & set aside.
In a bowl, add yogurt, yellow food colour, whisk well & set aside.
In matka/clay pots, add prepared gravy, boiled rice, yogurt, lemon slices, green chilli, dried plums, tomato slice, boiled rice,cooking oil, yogurt, tomato slice and cover with aluminium foil (makes 2-3 double serving Matka).
On burning charcoal, place Matka/clay pot and steam cook on burning charcoal for 15-20 minutes & serve!