MATKA VEG BIRYANI||POT VEG BIRYANI
✍️ By: krrish Morning Star
📅 Published: 31 Jan 2026
Matka biryani recipe | pot biriyani recipe | matka veg biryani Biryani recipe blog with step by step guide and photo. A traditional way to make biryani in pot like villages and Restaurant.
📚 Table of Contents
- 🏁 Introduction
- 🍲 Recipe
- ⚖️ Nutritional Value
- 🔄 Recipe card
- 🍽️ Serving Suggestion
- ❓ Tip
- 📝 Conclusion
Biryani is a traditional and royal rice dish consisting of basmati rice, spiced gravy, and meat or vegetables cooked using dum (slow steam cooking).
Its special feature is the layering—first rice, then gravy, then rice again—which makes each grain full of aroma and flavor.
Biryani symbolizes hospitality, patience, and tradition. It is available in every city in India, but its style is different everywhere.
Biryani's Origin
Biryani is believed to have originated in Persia (Iran).There was a dish called "Birinj," which consisted of rice and meat cooked together.
Journey to India:
With Persian traders and Mughal rulers,
Biryani arrived in Mughal kitchens.
From there, it spread to Awadh, Deccan, and Bengal.
Matka biryani recipe | pot biriyani recipe | matka veg biryani
India is a country rich in geography and culture and has many different types of biryani recipes, such as Malabar Biryani, Lucknow Biryani, Hyderabadi Biryani, Sindhi Biryani, Kolkata Biryani, Ambur Biryani, Dindigul Biryani, and many more. There are many methods of making biryani, of which pot making is extremely traditional and wonderful method.
And today we will learn to make traditional Veg Pot Biryani in which more than half steamed rice and fried vegetables are put layer by layer in an earthen pot, saffron milk is poured on top of it, and after covering it with a clay lid, or aluminium foil, or stainless-steel plate, dough is placed (which keeps the air locked inside) and then it is put in the furnace for 10-20 minutes. Then after cooking, when we remove the dough and open the lid, we get to see a wonderful aroma and vapour and smoky flavour of biryani, that blooming colourful rice, those well cooked vegetables, that aroma of spices all captivate the heart.
Recipe card
The Kitchin
by Krrish Morning Star
Matka biryani recipe | pot biriyani recipe | matka veg biryani
⏱ Time
1 hr 30 min
1 hr 30 min
🍽 Serves
3–4 People
3–4 People
🔥 Cooking
Veg Matka Biriyani
Veg Matka Biriyani
Ingredients
Vegetables
Spices
Others
Step by Step Method
1. Marination: Mix yogurt, ghee, turmeric, chilli powders, coriander powder, ginger-garlic paste, biryani masala, saffron and salt. Add all vegetables except tomato & green chilli. Rest 10 min.
2. Steam Rice: Boil water with whole spices and salt. Add rice, cook 3–4 min till 70% done. Drain and cool.
3. Barista: Fry onions till golden brown. Keep aside.
4. Fry Vegetables: Heat pan, add cumin, then marinated vegetables. Cook 10–12 min.
5. Saffron Milk: Fry saffron & green chilli briefly, switch off flame, add milk.
6. Layering: Grease matka, add tomato slices, vegetables, rice. Repeat. Top with paneer, barista, herbs.
7. Dum: Seal with dough. Cook on low flame 30 min.
8. Serve: Open pot carefully. Serve hot with raita & salad.
✖
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Ingredients
Vegetables:
1 small Cauliflower -150-200gm
1 carrot
1 beatroot
beans - 100gm
4 medium sized diced potata
Paneer - 200 gm
1 capsicum
Few Mint leaves
Few Coriander leaves - finely chopped
2 big sized Tomato 🍅 - Round sliced
2 Onions - for Barista (Golden brown fried onions)
3 Green Chillies
2 tbsp Ginger - Garlic Paste
Spices:
1 tbsp cumin
3 green cardamoms
2 black cardamom
2 cinnamons
2 bay leaves
Few black peppers
1 star anise
1 tbsp turmeric powder
1 tbsp red chilli powder
2 tbsp coriander powder
3 tbsp Biryani masala
2 tbsp Kashmir lal mirch powder (optional)
Basmati Rice - 500g
I used India gate Basamati rice as you see in the photo
Other ingredients
2 cup yogurt- for marination of veggies
5 tbsp ghee (processed butter)
3 tbsp olive oil (or you can use any oil of your locality)
Saffron and ½ cup milk
Salt - as needed
Dough- to cover the pot
Vegetables Pot Biryani recipe
Marination
Take a bowl and pour yogurt.
Add 2 tbsp ghee, turmeric powder, red chilli powder, coriander powder, ginger- garlic paste, Biryani masala, Kashmir lal mirch powder, salt and a few saffron and mix it well.
Add all veggies except Tomato and green chilli and mix it well leave it for 10 min.
Steam Rice
Drain out soak water and pour it into a bowl
Take a cookware and pour half of it water and put it on high flame. Add Cardamoms, Black pepper, Cinnamons, Star Anise, Bay leaves and salt and wait for the water to boiling.
Now add rice in boiling water and wait for 3-4 minutes for let the rice to take it structure. Now drain off the steam rice and open the lead to stops the cooking process for the rice.
Barista
Put a pan on high flame , add oil and onion to prepare Barista and take it out from pan.
Fry the Vegetables
In the same pan, Add little oil and cumin seeds and let them sizzle.
Now Add the Whole marinated vegetable in pan and gently cooked it for 10-12 minutes on medium heat.
Saffron milk preparation
Take another pan and put it on medium flame.
Add a few Saffron and green chillies. And let them fry for 30 sec. Now turn off the flame and add milk directly into it.
Pot Layering
Take a well clean pot and spread ghee with brush in it and place 4 sliced tomato in the pot.
Add half of the fried vegetables in it and then add half of steam rice in it.
And now again repeat the process, Add remaining vegetables in the pot and then remaining rice into it.
Top with coriander leaves, mint leaves, Barista, Paneer and tomato on the top.
Cover the pot with lid or plate and pack it properly with dough.
Ready the furnace
Generally we don't have a furnace in our home. Then we have option to cook in the oven.
Put the Pot in the oven at 100°C fir 20-23 min.
I uses a traditional village method to cook the briyani whenever I have to cook it into pot.
I take a big bowl shaped structure made up of clay and husk. Adding coals into it and fire this up.
Put the Pot in it and leave for 30 mins until it cook well.
Now open the pot and you will see a wonderful aroma comes out from the pot.
Serve it hot with raita and salads.
Serving suggestion
Pair it with:
Green Salads
Raita
Gravy : mushroom butter masala, paneer gravy,
Tips to cook a perfect biryani
Always used long grain and aged(more than 2 years) basmati rice which hold the structure perfectly.
Steam the rice not more than 70%.
Use fresh vegetables.
Use always original and branded saffron.
Nutritional Chart Value
Nutrition Facts
Matka Veg Biryani
Serving: 1 portion
Amount Per Serving
Cal 420
Fat Cal 160
%DV*
Fat 18g
28%
Sat Fat 7g
35%
Sodium 620mg
26%
Carb 48g
16%
Fiber 6g
24%
Protein 12g
24%
Vit A
8%
Vit C
22%
Calcium
18%
Iron
19%
Magnesium
11%
Zinc
9%
*%DV based on 2000 kcal diet
This chart is made by using AI and Online tools and may be not accurate. abd also vary according to amount and quality of ingredients used. For more details read our policy- Nutritional Chart Disclosure.
Making biryani is an art in itself, dirtying the kitchen utensils with lots of water, creating a light fluffy mesh on the kitchen slab, then preparing it quickly. You too should make biryani at home and enjoy its taste with your family and share a beautiful dining memory.
share your biryani story with us. You can mail us your story, suggestions and recipe photo through contact us . And we will highlight your story on our recipe pages.
