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Matka Pulao Recipe

Matka Pulao
How To Make Matka Pulao

As the name suggests, here in this recipe, simple pulao gets a makeover with the addition of a host of spices cooked in matki (earthen pots) in an authentic manner. This recipe is very much similar to biryani, the only difference is it does not need any kind of marination before cooking.

  • Total Cook Time 30 mins
  • Prep Time 10 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Easy

Ingredients of Matka Pulao

  • 1 Cup Rice
  • 1/2 tsp Garam Masala
  • 2-3 Cloves
  • 2 Green Cardamom
  • 1 Black Cardamom
  • 1 Bay Leaf
  • 1 tsp Cumin Seeds
  • 1/2 tsp Black Pepper Powder
  • to taste Red chilli powder
  • 1 tsp Coriander powder
  • 1 large Onion, (Chopped)
  • 1/4 cup Cauliflower, (chopped)
  • 1/4 cup Carrot, chopped
  • Peas (handful of)
  • 2 tbsp Curd
  • 1 tbsp Mint leaves
  • Coriander Leaves To Garnish
  • 1 tsp Ginger Garlic Paste

How to Make Matka Pulao

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1.
To begin with the recipe, wash and soak basmati rice. Once done, pressure cook the rice until 70% done. Then put mustard oil in an earthen pot, add whole spices along with chopped veggies and saute for 2-3 minutes. Add ginger garlic paste and saute again.
2.
Now, add curd and mix everything again. Then remove half of the gravy in a bowl. Spread the layer of cooked rice on top of the remaining gravy.
3.
Now layer the rice with the remaining gravy.
4.
Spread mint, coriander leaves and fried onions on the top
5.
Close it with a plate and seal it with wheat flour dough.
6.
Put the matki on the stove under very low flame
7.
Keep it on low flame to avoid burning
8.
Serve with raita and mint chutney.

Key Ingredients: Rice, Garam Masala, Cloves, Green Cardamom, Black Cardamom, Bay Leaf, Cumin Seeds, Black Pepper Powder, Red chilli powder, Coriander powder, Onion, (Chopped), Cauliflower, (chopped), Carrot, chopped, Peas (handful of), Curd , Mint leaves , Coriander Leaves To Garnish, Ginger Garlic Paste

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