PASTA BRIYANI / MACARONI BRIYANI

Hi Everyone,

We Indians are so talented that we can turn any continental dish into spicy Indian dish with masalas!! and this Italian dish is also not an exception !!

One evening me and my daughter was watching TV , it was a Cooking show and the chef was preparing varieties of Briyani.It was like hungry evening and we both started carving for spicy food L..But the dinner planned was pasta.After viewing the show I understand I just cant eat pasta tonight ,So I decided to make it in our Indian style spicy pasta Briyani J.

I  made it in simple briyani method and it came to be well that we both satisfied of having some briyani!!!

As we loved the taste I bookmarked the recipe and Iam sharing the same with you too.

Here below the recipe for your ref,

INGREDIENTS :

Pasta / Macoroni – 3 cup

Onion – 1 no (big)

Green chilli – 1 no.

Ginger 1” piece – 1 no

Garlic – 4 pods

Tomato – 1 ½ nos

Briyani masala – ½ tsp

Chilli powder – ½ tsp.

Cinnamon / Pattai – 1” piece – 1 no

Cloves / Krambu – 3 nos

Fennel seeds – ½ tsp.

Bay leaf – 1 nos

Marati mokku – 1 no

Star anise – ½ no

Coriander leaves  - a bunch

Mint leaves – a bunch

Oil – 3 to 4 tsp.

NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY.

PREPARATION :

1) In a pressure cooker add pasta and add enough water just to immerse the pasta, close the lid and cook for two whistles.

2) When pressure subsides open the cooker and drain the excess water if any left ,And cool the pasta in running cold water to prevent pasta from over cooking and turning mushy.Drain the water and keep aside.

3) Chop the onions , ginger ,garlic and tomatoes , slit the green chillies.

4) In a thick bottomed vessel add oil followed by bay leaf , cinnamon , cloves , fennel seeds , star anise , marati mokku and saute in low flame till the ingredients fry well and turn brown.

5) Now add ginger , garlic , green chilles and saute till they changes colour , followed by onions and fry till golden brown.

6) When the onions are done add the tomatoes and fry till mushy , then add coriander leaves and mint leaves and fry once.

7) Now add drained pasta and mix well till it mixes with masala , close the lid of the vessel and simmer the heat , let the pasta boil with masala for 15 more mins.

8) After 15 mins open the pan ,give a quick mix and serve hot with raita and ketchup of your choice.

NOTES :

1) Don’t add excess water during pasta boiling ,  add enough water just to immerse the pasta is enough.So that after boiling there wont be any water left.

2) Don't leave more than 2 whistles else your pasta will turn mushy.

3) You can cook the pasta in open pan method also ( click here to know how). 

4) Choose a vessel that has tight lid , The vessel has to be tightly closed to make the masalas blend with pasta well.