Matar Malai Biryani is a combination of the famous Hyderabadi Mutton Biryani and Matar Malai (Peas in Cream Sauce). To make this delicious and mouth watering dish you need to follow the recipe step by step.

First, make a marination for mutton by adding onion, ginger paste, garlic paste, green chilies, lemon juice, garam masala powder, paprika powder, cumin seeds powder and salt in it. Add little oil to it and mix it well. Keep the marinated meat aside for 3 hours. After 3 hours heat oil in a frying pan. Add bay leaves and whole spices for biryani like cinnamon stick, green cardamom, black cardamom, cloves and star anise in it and fry them well. Now add onions and saute them until they turn golden brown color. Add tomatoes and cook them until they become soft. When the tomatoes are cooked add ginger paste, garlic paste and green chilies. Cook all together until they turn soft. Now add fried mutton pieces in it and cook till they turn soft too. Add 1 cup water to it and allow it to simmer for 10 minutes on low flame or till the raw smell of mutton disappears completely.

Matar Malai biryani is a famous Hyderabadi recipe and it is a great combination of taste and color. This dish is very popular among the people in South India especially among the Muslim community. The difference between Hyderabadi and other biryani recipes is that in this biryani, the rice is cooked with combination of mutton and vegetables. Many people think that this Biryani was originated from Hyderabad, but actually this biriyani was originated from Amroha district of Uttar Pradesh. In muslim families during Eid time they make lots of biriyani as it is one of the main dishes in an Eid menu.

Biryani is also known as an exotic rice dish which is mainly served during special occasions such as Ramadan and Eid or at weddings and parties. Biryanis are generally made with either basmati or saffron rice, but the choice of herbs, spices, grains and meats varies according to the region and taste of preparer. Some people use only chicken and some use mutton along with chicken.

There are two types of Biryani: one with meat (non-veg) and one without meat (veg). Veg Biryani has totally different taste than non-veg b

Biryani is one of the most popular dish of India. It is a one-dish meal, which tastes best when served hot. Biryani is originated in the city of Hyderabad, where it was made with just meat, rice and spices. Later on, vegetables, nuts and fruits were also added for garnishing. Biryani can be made with any meat or seafood like chicken, mutton, fish or prawns. For vegetarians there are many kinds of biryani made with veg like aloo ki biryani (potato), gobi biryani (cauliflower), mixed vegetable biryani etc. This biryani recipe is from Hyderabad cuisine and called as Macher Jhol(Fish) Malai Curry. The aroma of this biryani is so tempting that you’ll crave for it again and again!

Biryani masala is an aromatic spice mix used to flavor rice in making of Indian Biryani dishes. It can be prepared easily at home as well as bought from the market readymade. You can use it to make any type of Biryani other than plain ones. It gives a unique taste to the Biryani and makes it more delicious owing to its aromatic smell

Biryani is the national dish of India. The word biryani is derived from the Persian language, in which it means “fried before cooking”. It consists of layers of meat and rice with spices, eaten with a gravy.

Biryani is one of the most popular dishes in South Asia. It is also one of the most common festive dishes in Hyderabad and surrounding regions. There are numerous varieties of biryani that use different ingredients, methods of cooking and regional influences from across the diverse geography of South Asia.

Tamarind water has a unique flavor that balances out the taste buds, while fried onions add a crunchy texture to its taste. Follow this step-by-step recipe to make your own biryani masala at home.

INGREDIENTS:

2 cups – Basmati rice

1 cup – Mint leaves

1/3 cup – Ghee or clarified butter

1/3 cup – Oil or vegetable oil

1 teaspoon – Ginger paste/adrak paste

1/2 teaspoon – Garlic paste/lahsun paste

1 teaspoon – Red Chili powder/lal mirch powder

2 teaspoons – Coriander powder/dhania powder

4 green chilies slit lengthwise (optional)

Matar Malai is a special Hyderabadi dish made with the combination of Green Peas and Fresh Cream. This combo is a must have for every biriyani lover, as it adds a unique taste to the dish. I have used fresh cream here but if you want to use frozen one, that’s fine.

It tastes heavenly when served hot with naan or any other Indian bread (tandoori roti) and raita.

So without any further ado let’s begin the recipe:

Ingredients:

1) Basmati Rice – 1 cup (soaked for 30 mins)

2) Green Peas – 1/4 cup (soaked for 30 mins)

3) Fresh Cream – 1/4 cup (20% fat content preferred)

4) Onion – 1 large size chopped fine

5) Ginger Garlic Paste – 2 tsp

6) Tomato Puree – 3 tbsp (optional, I have used as I did not have tomato in hand)

7) Red Chilli Powder – 1 tbsp + 1/8 tsp (adjust as per your spice level required, I used powder so added more red chilli powder to make it more spicy but if you are using whole red chillies adjust accordingly )

8

Biryani is one of the most popular dishes in the world. An aromatic mix of rice and meat or vegetables, it is famous all over the world. In countries like India, Pakistan and Bangladesh, Biryani has become an inseparable part of their food culture. There are many varieties of biryani recipes with each region having its own distinct taste. The taste of biryani depends on the kind of spices used in it.

The word biryani comes from two Persian words birian meaning “fried before cooking” and yagh which means “rice”. It is a dish made with rice that is cooked together with other ingredients such as lamb, chicken, fish or vegetables. The rice used for making this dish must be Basmati or hand-picked long grained rice. Basmati rice is not only very flavorful but also very aromatic. Basmati rice is washed before cooking till the water that comes out from the grains becomes clear and then it is soaked in water for an hour before cooking. The rice should be soaked for at least an hour because if you don’t soak basmati rice for long enough it would not cook completely even if you take very long time to cook it.*

This brings us to the recipe of biry

“Biryani” is the rice-based Indian and Pakistani national dish, and “masala,” literally translated, means “spices.” Indians and Pakistanis typically eat biryani with a side of raita (yogurt) and salad. Biryani is not eaten with curry, as curry is a soup or stew.

The word “masala” is also used in India to refer to a spice mixture such as garam masala.