Mazy Dar Matka Biryani: A Flavorful Feast Cooked in a Clay Pot

Welcome to Asian Food Audit! Today, we are excited to share with you the recipe for a delightful and aromatic dish - Mazy Dar Matka Biryani. This traditional biryani is cooked in a clay pot (matka), which enhances the flavors and gives the dish a unique and delicious taste. Perfect for special occasions or a weekend treat, this biryani will surely impress your family and friends.

 Mazy Dar Matka Biryani

Savor the rich flavors of Mazy Dar Matka Biryani, a delicious feast cooked to perfection in a traditional clay pot.

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Ingredients:

500g basmati rice

500g chicken, cut into pieces

2 large onions, thinly sliced

2 tomatoes, chopped

1 cup yogurt

2 tablespoons ginger-garlic paste

2 green chilies, slit

1/2 cup fresh coriander leaves, chopped

1/2 cup fresh mint leaves, chopped

1 teaspoon turmeric powder

1 teaspoon red chili powder

2 teaspoons biryani masala

1 teaspoon garam masala

4 cloves

2 cinnamon sticks

4 cardamom pods

1 bay leaf

Salt to taste

1/2 cup oil or ghee

Saffron strands soaked in 2 tablespoons warm milk (optional)

Fried onions for garnish

Instructions:

Prepare the Rice:

Rinse the basmati rice under cold water until the water runs clear.

Soak the rice in water for 30 minutes, then drain.

In a large pot, bring water to a boil, add salt, and cook the rice until it is 70% done. Drain and set aside.

Prepare the Chicken:

In a large bowl, mix the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.

Cook the Chicken:

Heat oil or ghee in a matka (clay pot) or a heavy-bottomed pot.

Add cloves, cinnamon sticks, cardamom pods, and bay leaf. Sauté until fragrant.

Add the sliced onions and sauté until golden brown.

Add the marinated chicken and cook until the chicken is half cooked.

Add the chopped tomatoes, green chilies, biryani masala, and garam masala. Cook until the tomatoes soften and the oil begins to separate.

Layer the Biryani:

Spread a layer of the half-cooked rice over the chicken.

Sprinkle chopped coriander leaves and mint leaves over the rice.

If using, drizzle the saffron milk over the top.

Repeat the layers until all the rice and chicken are used up, finishing with a layer of rice.

Sprinkle fried onions on top for garnish.

Dum Cooking:

Cover the matka with a tight-fitting lid. If using a clay pot, you can seal the edges with dough to trap the steam inside.

Cook on low heat for about 20-25 minutes, allowing the flavors to meld together and the rice to finish cooking.

Serve:

Gently mix the biryani before serving to ensure the layers are evenly distributed.

Serve hot with raita, salad, and a side of pickles.

Conclusion:

Mazy Dar Matka Biryani is a feast for the senses, with its rich aroma and burst of flavors. Cooking biryani in a matka not only infuses the dish with unique flavors but also adds an element of tradition and authenticity to your meal. This recipe is sure to become a favorite in your household, perfect for any special occasion or simply when you're in the mood for something truly delicious.

Enjoy this delightful biryani and let us know how it turned out in the comments below. For more exciting recipes and cooking tips, stay tuned to Asian Food AuditAsian Food Audit.

Happy cooking!

Best regards,

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