Matka Beef Biryani is a rich, aromatic, and perfectly spiced dish that combines tender beef with fragrant rice, layered with mouthwatering spices and herbs. Cooked in a clay pot, this traditional recipe delivers an unmatched depth of flavor and an authentic dining experience. Perfect for special occasions or weekend feasts, Matka Beef Biryani is a must-try for all biryani lovers.
Ingredients for Matka Beef Biryani
Prepare Beef Qorma
- Ghee (Clarified Butter): 2 tablespoons
- Green Cardamom: 2
- Cloves: 2-3
- Cumin Seeds: ½ teaspoon
- Beef Mix Boti: 500 grams
- Ginger Garlic Paste: ½ tablespoon
- Himalayan Pink Salt: 1 teaspoon or to taste
- Water: 4 cups or as required
- Ghee (Clarified Butter): 4-5 tablespoons
- Black Peppercorns: 1 teaspoon
- Green Cardamom: 6-8
- Star Anise: 2
- Cloves: 5-6
- Black Cardamom: 2
- Bay Leaves: 2
- Cinnamon Sticks: 2-3
- Cumin Seeds: 1 teaspoon
- Tomatoes (sliced): 2 medium
- Ginger Garlic Paste: 1 tablespoon
- Green Chilli Paste: 1½ tablespoons
- Yogurt (whisked): 1 cup
- Turmeric Powder: 1 teaspoon
- Cumin Powder: 1½ teaspoons
- Kashmiri Red Chilli Powder: 1 teaspoon
- Mace Powder: ½ teaspoon
- Nutmeg Powder: ¼ teaspoon
- Red Chilli Powder: ½ tablespoon or to taste
- Coriander Powder: 1 tablespoon
- Fried Onion: ½ cup
- Mint Leaves (chopped): 2 tablespoons
Prepare Rice
- Water: As required
- Himalayan Pink Salt: 1 teaspoon or to taste
- Cumin Seeds: 1 tablespoon
- Black Peppercorns: 1 teaspoon
- Cinnamon Sticks: 2
- Mint Leaves (chopped): 2 tablespoons
- Basmati Rice (Falak Extreme preferred): 500 grams
For Assembling
- Lemon Slices
- Tomato Slices
- Dried Plums: 2
- Green Chilli: 1
- Mint Leaves (chopped): As required
- Fresh Coriander (chopped): As required
- Fried Onion
- Orange Food Color: 1 pinch
- Reserved Beef Stock Water: 3-4 tablespoons
- Biryani Essence: 2-3 drops
- Ghee (Clarified Butter): 1-2 tablespoons
Directions to Prepare Matka Beef Biryani
Prepare Beef Qorma
- Heat ghee in a pot and add green cardamom, cloves, and cumin seeds. Sauté briefly.
- Add beef and stir until it changes color.
- Mix in ginger garlic paste, pink salt, and cook for 1-2 minutes on medium flame.
- Pour in water, bring to a boil, cover, and cook on low flame for 50-60 minutes until meat is tender. Strain the stock and set aside (approx. ¾ cup).
Prepare Rice
- Rinse basmati rice thoroughly, soak for 30 minutes, and strain.
- In a large pot, bring water to a boil. Add pink salt, cumin seeds, black peppercorns, cinnamon sticks, and mint leaves.
- Add soaked rice and boil until ¾ cooked. Strain and set aside.
Assemble the Matka Biryani
- In a clay pot, layer half of the prepared beef qorma. Top with lemon slices, tomato slices, dried plums, green chilli, mint leaves, and fresh coriander.
- Add a layer of boiled rice, followed by fried onion, orange food color, and the remaining rice.
- Drizzle with reserved beef stock, biryani essence, and ghee. Seal the clay pot tightly with aluminum foil.
- Place the clay pot on burning charcoal, adding some charcoal pieces on top. Steam cook for 10-12 minutes.
- Remove the foil, invert the clay pot onto a serving dish, and enjoy hot.
Pro Tips for Perfect Matka Beef Biryani
- Use aged basmati rice for a fluffy texture.
- Freshly grind your spices for enhanced aroma.
- Adjust the spice level by altering the amount of green chilli paste and red chilli powder.