Pasta Biriyani

Pasta biriyani is one of the favorite recipes which my SIL makes it

for my boys. She had learned this recipe from a distant cousin and I never tried it as she was there to make it all the time we needed. Now that we moved I have been thinking to make this recipe for a long time and here it is. Of course, my boys approved that it tasted as good as their Mami makes it. 

Indian style of making the pasta is a great recipe everyone will enjoy. Just be light on the masalas.

Preparation Time:15 mins | Cooking Time:25 mins | Serves: 4

Ingredients:   

• Boneless chicken - 2 cups
• Pasta - 3 cups
• Onion - 1 medium size, sliced
• Tomato - 2 medium size
• Ginger Garlic paste - 1 tsp
• Mint and cilantro chopped -  a handful
• Green chilies - 3 nos
• Fennel/sombu - 1 tsp
• Turmeric - 1/4 tsp
• Chili powder - 2 tsp
• Oil
• Salt to taste.

For Tempering:

• Cinnamon - 1 stick
• Elaichi/ Cardamom - 1 nos
• Cloves - 3 nos
• Star anise - 1 no
• Black stone flower - 1 pinch
• Bay leaf - 1

To Grind:

When making ginger garlic paste add little fennel and green chilies or grind them separately and keep.

Method:

• Measure and keep pasta of your choice. No need to soak or cook.

• In a cooker add oil and temper with the above ingredients. Add onions and saute.

• Now add the ground paste of ginger, garlic, green chili and fennel saute for 2 mins. Add chopped mint and coriander leaves.

• Saute the tomatoes until soft and add the spices, salt to taste.

• Add chicken and mix well with the masala.

• Now add 5 cups water and bring it to boil.

• Add the pasta when it's boiling.

• Pressure cook for 1 whistle.

• It may look watery sometimes, just rest it for about 5 mins and the pasta will absorb the water.

• Serve with raitha if needed. It's so tasty as it is and you may not require any side. Enjoy😊