Matka Biriyani-Fish----step by step. Recipe

Biriyani, baked in a sealed matka or earthen handi/pot/vessel and opened at the table.....subtle earthy flavor....the spices....the basmati rice.....this is my idea of serving biriyani.

Before writing this post I just goggled "matka biriyani" and could not find any post on this...really! just restaurants which serve this!

Low heating the layered biriyani is called dum biriyani. For heating, I use my oven and the matka which I use is a small earthen handi.

Though this is a lengthy post, making this is easy, you can always make the korma a day before and refrigerate it and then make the rice and layer the biriyani OR you can layer the biriyani and keep when its time for serving, pop in the oven for 20 min and serve…