Pasta Biryani Traditionally semiya (vermicelli pasta) was used just to make payasam and upma. But those who are not big fans of upma and payasam and those who really love spice food, here is a great alternative with semiya. The preparation is very similar to making kichadi.

Ingredients of Pasta Biryani

  1. It's 1 cup of pasta, boiled al dente.
  2. It's 2 tbsp. of ghee.
  3. Prepare 2 of bay leaves.
  4. It's 1 of " cinnamon stick.
  5. It's 2 of green cardamoms.
  6. It's 1/2 tsp. of cumin seeds.
  7. Prepare 1 of onion, sliced.
  8. You need 1 tsp. of ginger-garlic paste.
  9. Prepare 1-2 of green chilies, slit.
  10. Prepare to taste of salt.
  11. It's 1/2 tsp. of turmeric powder.
  12. It's 1-2 tsp. of biryani masala.
  13. You need 1 cup of coloured bell peppers and capsicum, sliced.
  14. You need 2 tbsp. of chopped beans, blanched.
  15. Prepare 2 tbsp. of frozen green peas.
  16. It's 2 tbsp. of mixed dry fruits,chopped.
  17. Prepare 1 of egg, well beaten with a pinch of salt and pepper powder.
  18. It's 1 tsp. of oil.
  19. It's 1 tbsp. of mint & coriander leaves, chopped.

Pasta Biryani step by step

  1. Heat 1 tsp. oil in a pan and make an omelette with the beaten egg. When done, cut into small pieces and keep aside..
  2. Heat ghee & temper with cumin seeds, bay leaves, cinnamon & cardamoms. Saute for a few seconds..
  3. Add the onion and saute till transparent..
  4. Add ginger-garlic paste & turmeric powder. Stir fry for few more seconds..
  5. Add the veggies & biryani masala. Saute for 1-2 minutes or till it turns soft..
  6. Add the boiled paste, nuts, green chilies & salt. Mix everything well and stir fry for 2 minutes..
  7. Add the coriander-mint leaves and the omelette pieces. Give it a toss. Serve with raita and fryums / papad..

At times, I accidentally, I tend to let my rice overcook in the biryani. However, using a pasta was much easier and it was cooked just right without turning mushy. A flavorful and a family favorite lunch that can be made in no time 🙂 Vegetable Pasta Biryani Traditional Arabic biryani gets a vegan makeover with homemade masala paste and fragrant basmati rice. "Vegetarian biryani is easy-to-make traditional Arabic food with delightful spices and exotic vegetables," explains Rahul Upadhyay. "Perfect mixture of veggies and masala make the best combo you can have in one bowl. Add the chicken and turn to coat. Collection of tasty Pulav, Pilaf and Biryani Varieties - Pulao is a comfort one pot satisfying meal for me.

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