How To make Gujarati Veg Matka Biryani | Gujarati Veg Matka Biryani Recipe: Boil 1 1/2 cups of basmati rice until 90% cooked. In a wok, fry whole red chillies, onions, and cashew nuts. Add chopped ...

4. Gujarati Veg Matka Biryani. Step into the world of Gujarati Veg Matka Biryani, known for its unique and tantalizing flavours. Served in a traditional pot or handi, this biryani combines the ...

Vegetable Biryani. 8 to 10 servings. From the Persian word for "roasted," a biryani is a version of rice pilaf. It requires some prep work, ...

Not just the rice, even the chunky chicken pieces are infused with the flavours. This one certainly isn’t mild – bland for some Malayalis – as the typical Lucknowi biryani is.

The name biryani comes from the Persian word “Birinj Birian”, meaning ‘fried, or roasted’. Biryani gets its name from the use of fried onions and roasting of meat.

According to some food experts, biryani is supposed to be layered, cooked for a long time so the meat is tender, and is a meal in itself that requires no side dish.

Dishes include Avakai Chicken Dum Biryani, Spicy Temper Veg Biryani, Shrimp Biryani, Paneer Butter Masala, Chole Curry and Gongura Veg Biryani. Hours are Tuesday through Sunday from 11 a.m. to 9 p.m.