MATKA Biryani is a unique style of biryani cooked in a clay pot, which adds a distinct flavor to the dish. Here’s a recipe for MATKA Biryani:

Ingredients:

• 2 cups basmati rice
• 500g chicken, cut into pieces
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup yogurt
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 4 green chilies, slit
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon biryani masala powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• 4 tablespoons oil or ghee
• 2 cups water
• Saffron strands soaked in 2 tablespoons warm milk (for garnish)
• Fried onions for garnish
• Cashews and raisins for garnish (optional)

For marination:

• 1/2 cup yogurt
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste

Instructions:

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes.
2. Marinate the chicken pieces with yogurt, red chili powder, turmeric powder, and salt. Let it marinate for at least 30 minutes.
3. Heat oil or ghee in a pan. Add sliced onions and fry until golden brown. Remove half of the fried onions and set them aside for garnishing.
4. To the remaining onions in the pan, add ginger-garlic paste and sauté until the raw smell disappears.
5. Add chopped tomatoes and cook until they turn mushy.
6. Now, add marinated chicken pieces to the pan and cook until they are half cooked.
7. Add chopped mint leaves, coriander leaves, slit green chilies, red chili powder, turmeric powder, biryani masala powder, garam masala powder, and salt to taste. Mix well and cook for a few minutes.
8. Drain the soaked rice and add it to the pan. Gently mix the rice with the chicken masala.
9. Transfer the entire mixture to a clay pot (MATKA). Spread it evenly.
10. Heat water separately and pour it over the rice-chicken mixture in the clay pot. The water level should be about half an inch above the rice.
11. Cover the clay pot with a lid and seal the edges with dough to prevent steam from escaping.
12. Place the clay pot on a tawa (griddle) and cook on low heat for about 20-25 minutes or until the rice and chicken are cooked completely.
13. Once done, remove the clay pot from heat and let it sit for 10 minutes.
14. Open the lid and gently fluff up the biryani with a fork.
15. Garnish with saffron soaked in milk, fried onions, cashews, and raisins (if using).
16. Serve hot with raita or any curry of your choice.

Enjoy your delicious MATKA Biryani!

Today we are going to make the tasty and Delicious Mutton Rosh Recipe here we go :

Ingredients:

• 1 kg mutton, cleaned and cut into pieces
• 3 onions, finely chopped
• 3 tomatoes, finely chopped
• 2 tablespoons ginger-garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• Salt to taste
• 4 tablespoons cooking oil
• Fresh coriander leaves for garnish
• 2 green chilies, slit lengthwise
• 1 tablespoon lemon juice

Instructions:

1. Heat oil in a large pan or pressure cooker. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and sauté for another couple of minutes until the raw smell disappears.
3. Add chopped tomatoes and cook until they turn soft and mushy.
4. Now, add red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook for a few minutes until the oil starts to separate from the masala.
5. Add the mutton pieces to the masala and mix well, ensuring the masala coats the mutton evenly.
6. Cook the mutton on high heat for about 5-7 minutes, stirring occasionally.
7. Add enough water to cover the mutton pieces. If using a pressure cooker, close the lid and cook until the mutton is tender (about 20-25 minutes on medium heat after the first whistle).
8. If cooking in a pan, cover and simmer until the mutton is cooked through and tender, stirring occasionally. Add more water if needed during the cooking process.
9. Once the mutton is cooked, check for seasoning and adjust if necessary. Add slit green chilies and lemon juice, and mix well.
10. Garnish with fresh coriander leaves.
11. Serve hot with rice or naan bread.

Enjoy your delicious Mutton Rosh!

Ingredients:

500g carrots, washed, peeled, and grated

500ml full-fat milk

1/2 cup sugar (adjust to taste)

4 tablespoons ghee (clarified butter)

1/4 cup chopped mixed nuts (cashews, almonds, pistachios)

1/2 teaspoon cardamom powder

A pinch of saffron strands (optional)

Additional nuts for garnish (optional)

Instructions:

1. Cooking the Carrots:

Heat a heavy-bottomed pan or kadhai over medium heat.

Add the grated carrots to the pan and sauté them for a few minutes.

Pour in the milk and stir well.

Allow the carrots to cook in the milk until they become soft and the milk reduces, stirring occasionally. This process may take around 20-25 minutes.

2. Adding Sugar:

Once the carrots are cooked and the milk has reduced, add the sugar to the pan.

Mix well until the sugar dissolves completely.

Continue cooking until the mixture thickens further, and the carrots absorb the sweetness. This may take another 10-15 minutes.

3. Flavoring with Ghee and Nuts:

In a separate small pan, heat the ghee over low heat.

Add the chopped mixed nuts to the ghee and roast them until they turn golden brown and fragrant.

Once the nuts are roasted, add them along with the ghee to the carrot mixture.

Stir well to incorporate the nuts and ghee into the halwa.

4. Adding Cardamom and Saffron:

Sprinkle the cardamom powder over the halwa and mix well to infuse the flavors.

If using saffron strands, soak them in a tablespoon of warm milk for a few minutes, then add the saffron milk to the halwa and stir gently to distribute the color and aroma.

5. Serving:

Once the Gajar Ka Halwa reaches a thick, pudding-like consistency and the flavors have melded together, remove it from the heat.

Garnish with additional chopped nuts if desired.

Serve warm, either on its own or accompanied by a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

6. Storage:

Gajar Ka Halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.

Enjoy the rich, indulgent flavors of this classic Indian dessert, Gajar Ka Halwa, perfect for celebrating special occasions or simply satisfying your sweet cravings!