Pot biryani - Matka Biryani-Vegetarian Version - One pot meal - Lunch recipe

Till today my MIL still makes dishes with Satti /Matka.. Only when we visit her we take cooker and mixie etc.. Most my groceries are from India but the taste is never equal to what we have at my MIL place. I always love the taste of food in Matka.. So in my last trip to India I took some Satti from MIL I made some sambar and puli kulambu with it.. I saw some biryani recipe using it. So I decided to give it a try. While cooking the rice my son walk past the kitchen he asked about what I was doing and what is this vessel etc.. For him it is totally new

Bastmati rice - 1 cup
Mixed rice - 1 cup (I have used only capsicum)
Oil - 1 tablespoon
Ghee - 1 teaspoon (optional)
Onion - 1 (slice thinly)
Tomatoes - 1 (chopped)
Ginger paste - 1/2 teaspoon
Garlic - 1 teaspoon
turmeric powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Red chilli powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Green chillies - 2 (slit into 2)
Cumin seeds - 1 teaspoon
Bay leaves - 1
Kal pasi - 1 or 2
Ghee - 1 teaspoon
Yogurt - 1/2 cup
Cream - 1 teaspoon (optional.. I have used it)
Coriander leaves - 1 tablespoon
Mint Leaves - 2 teaspoon


Cook the rice with 2 cup of water. Let it cool down. Heat the 3 teaspoon of oil and 1 teaspoon of ghee in the matka / Pot. Add onion, Green chillies and fry till transparent. Add ginger garlic paste and fry for 2 mins
Add tomatoes and fry till mushy. Add salt, turmeric powder, coriander powder, garam masala, red chilli powder and fry till raw smell goes off.
Let it cool down and grind it to paste together with Yogurt. 
Heat rest of oil and add cumin seeds, bay leaves and kal passi. Let it crackle. Add vegetables and fry till it is cooked. 

Add grinded paste and 1/4 cup of water. Let it boil till desired consistency is reached.
Remove the gravy. Add cooked rice and gravy in alternate layers. 

Cover it with aluminium foil. And keep the heavy object on the top. Cook it for 10 mins in very low flame
Remove the foil add chopped coriander and mint leaves mix well
Serve hot!