Handi Biryani | Matka Dum Biryani | Chicken Biryani | Matka Biryani | Dum Biryani | Indian Biryani | Non Veg Recipe | Biryani Recipe | Street Food | Tasty Chicken biryani | How To Cook Biryani | Dum Biryani Recipe | Ruchkar Mejwani | Mughlai Food | Mataka Biryani in Marathi <br /><br />Biryani recipes have become the national food of India and are prepared in a variety of ways. The most common method is to cook biryani in the dum style, with layers of gravy and rice. There is, however, a distinct and fancy method of preparing these exotic dishes, and Matka biryani is one such extremely popular recipe known for its taste and aesthetic appeal.<br /><br />The meat version of pot-based biryani is the most popular, especially in villages and restaurants. However, this recipe is for a chicken biryani version with alternate rice and biryani gravy cooked/steamed in an earthen pot.<br /><br />Let's learn how to make Chicken Matka Biryani with chef Tushar today.<br /><br />Introduction<br /><br />Marination<br />200 gms Chicken (Boneless & Boiled)<br />1 tbsp Ginger Garlic Paste<br />2 tsp Mix Masala<br />1 tbsp Dry Fenugreek Leaves<br />Coriander leaves (chopped)<br />Mint leaves (chopped)<br />Fried Onion<br />Salt (as per taste)<br /><br />Gravy Preparation<br />2 tbsp Oil<br />2 Bay Leaves<br />1-inch Cinnamon Stick<br />5-6 Black Peppercorns<br />1 tsp Ginger (crushed)<br />1/4 tsp Asafoetida<br />2 tsp Sesame Seeds<br />Paste of 2 Onions<br />Paste of 2 Tomatoes<br />1/4 tsp Turmeric Powder<br />Water (as required)<br /><br />Rice Cooking<br />1 cup Rice (Cooked)<br /><br />Biryani Preparation<br />Salt <br />1 tsp Oil<br />Fried Onion<br />Mint leaves (chopped)<br />Coriander leaves (chopped
