When life gives you 100 reasons to cry, show life that you have Biryani to smile. I mean, who doesn’t love biryani. It is one of the gems that we end up ordering in a restaurant, every time we place an order. Well, at least I do.
Today, I bring to your kitchen is a mouth-watering, aromatic biryani recipe with a twist, i.e Noodles Biryani. Different bites of this dish have different taste and all delicious. Believe me, it’s going to work its magic on you. TRY OUT!!!
- 500 grams – Mutton/Beef/chicken
- 500 grams – Noodles ( I used thin noodles)
- 3 large onions (finely chopped)
- 2 medium sized tomatoes (finely chopped)
- 6-7 green chillies
- 2 Tbsp ginger garlic paste
- 2 Tsp turmeric powder
- 2 Tsp garam masala powder
- 1 Tsp cumin powder
- 1 cup, Coriander leaves.
- Whole spices ( 2 cloves, 2 cardamom, 2 bay leaves, 1 inch cinnamon stick)
- 2 Tbsp, Fried onions
- Yellow/ Red food color.
- Half cup oil
- salt to taste
Step 1 – Heat the oil in a pot, add onions, green chillies and 1 Tbsp salt. Fry till onions become soft and mushy, on low to medium flame.
Step 2 – Now add, chopped tomatoes. Cook further until tomatoes are well combined or until oil is separated.
Step 3 – Next add, ginger garlic paste, saute for another 1 minute. Then add, turmeric powder, garam masala powder, cumin powder and cook till the masala becomes brown and mushy. Lastly add lemon juice and mix well.
Step 4 – Now add, meat. Sizzle it for 5 minute on high flame. Then add 3 cups of water (do not add water for chicken) and 3/4th cup coriander leaves. Close the lid and cook for 1 and half hour ( for chicken, 30 minutes), stir occasionally.
Step 5 – Boil the noodles, following the instructions on the packet. Add all the whole spices while boiling the noodles.
Step 6 – Cook the noodles till 90% done. It should be firm and not fully cooked. Now, drain the noodles in a colander.
Step 7 – Next, place the noodles on the prepared meat masala. Now sprinkle, 3-4 Tbsp oil all over the noodles, yellow/red food color, fried onions, 2 green chillies and coriander leaves on top.
Step 8 – Make some deep dents in the noodles so that the steam can easily circulate. Cover the vessel with a tight lid. Cook on low heat for 15 minutes, you will start seeing water droplets on the lid. Let the biryani stay covered for another 15 minutes.
Step 9 – Serve hot.
Do try the recipe and let us know how you like it.