The beautiful monsoon brings with it a good load of winter vegetables. These days I see fresh green peas where ever I go and as always, we brought home a kilo of fresh green peas. Although frozen peas are a boon, nothing beats the real deal – the fresh green peas. The peas carry a sweetness and any dish that is made, tastes really good. Being a lover of green peas, I wanted to try out simple green peas biriyani/matar biryani with my first batch of fresh peas. I have already posted another one of my favorites – Peas Pulav and this is only an extended version of the same. The sweetness from the fresh coconut and green peas combined with the flavours of biryani makes an easy, simple yet awesome Sunday lunch.
The husband and I had a very interesting time separating the peas from their pods. We found a couple of green worms and usually I would scream and run away from the place but this time, maintained my calm as I had a load of peas in my hands 😀 We also tried to find a few perfect pea pods and I couldn’t stop myself from clicking a few pictures. This one here is my favorite! 🙂
Check out my other Sunday Biryani recipes from here.
To make Green Peas Biriyani | Matar Biryani
What I used –
- Basmati Rice, 1 cup
- Fresh/Frozen Green Peas, ½ cup
- Onion, 1 large
- Tomato, 1 large
- Ginger Garlic Paste, 1.5 tsp
- Green Chillies, 1 or 2
- Coriander Leaves, 2 tbsp
- Mint Leaves, 2 tbsp
- Red Chilli Powder, 1 tsp
- Garam Masala Powder, 1 tsp
- Turmeric Powder, ½ tsp
- Coconut Chopped, 3 tbsp
- Dried Bay Leaf, 1
- Cloves, 2
- Green Cardamom, 1
- Cinnamon, 1” piece
- Oil, 1 tbsp
- Salt, as required
- Water, 2 cups
How I made –
1. Wash and soak Basmati rice in a cup of water for 20mins atleast.
2. Meanwhile, in a thick bottomed kadai heat oil. Add bay leaf, cloves, green cardamom, and cinnamon and fry until they are puffed. Add slit green chillies and fry for a minute. Add julienned onions. Fry until translucent. Add ginger garlic paste and fry until the raw smell is gone.
3. Add turmeric powder, red chilli powder and garam masala. Fry for a minute. At this stage, the oil should be leavening from the sides of the masala. Add finely chopped coriander and mint leaves. Fry until the leaves are wilted. Add fresh green peas and fry for 3-4 mins.
4. In a microwave safe bowl, add roughly chopped tomato and set it on microwave high for about 2-3 mins. The tomato pieces should look cooked. Once cooled down completely, make a smooth paste of tomato along with coconut. Add this paste to the pan and cook for 1-2 mins.
5. Add salt required and add the 2 cups of water (water from soaking rice + 1 cup). Check for salt and spiciness. As the water begins to boil, add the basmati rice. Reduce the flame to low and keep the pan closed with a lid. Do not open it or stir for next 10-12 minutes. When all the water has been evaporated and the rice seems cooked, switch off the flame. Let the biriyani rest for 5 mins before mixing it well.
7. Serve hot with any kind raita.
- I usually add 2 cups of water for each cup of basmati rice, while cooking it in this method. A cup of water from the soaked rice along with one more cup of water. Reduce or increase the water as per preference.
- Instead of fresh peas, frozen green peas can be used.
- The green chillies and the ginger garlic paste should cook well for the perfect taste of biriyani.
- Reduce the quantity of chilli powder or green chillies as per your spice preference.
- Letting the cooked rice rest for atleast 5 – 10 mins ensures that the rice doesn’t break on mixing.
- Blanching the tomatoes in microwave is to remove any raw taste. The same can be done on a stove top as well.
- Make the coconut and tomato paste very smooth for creamy texture.