How to make Noodle Biryani -
Noodles, vegetables and Basmati rice cooked with Schezwan chutney to make a delicious biryani.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Noodles (नूडल्ज़ ), Fried noodles
Cuisine : Indian
Course : Noodles and Pastas
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For more recipes related to Noodle Biryani checkout Vegetable Hakka Noodles, Flat Noodles, Lime Noodles with Basil, Pad Thai Yum Yum Noodles . You can also find more Noodles and Pastas recipes like Spinach and Corn Tortellini in Basil Butter Sauce Noodle Biryani Chicken Paprikash Farmhouse Sicilian Pasta With Potatoes
Noodle Biryani Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 51-60 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Noodle Biryani Recipe
Noodles boiled 100 grams
Fried noodles 1/2 cup
Oil 3 tablespoons
Carrot cut into diamonds 1 medium
French beans cut into diamonds 10
Cauliflower separated into small florets 1/2 small
Soya granules soaked and drained 1/2 cup
Schezwan chutney 5-6 tbsps
Fresh mint leaves 25-30
Fresh coriander leaves 3-4 sprigs
Yogurt 1 cup
Juice of 1 lemon
Bay leaves 2
Star anise 2
Fried onions (birista) 1 cup
Cooked basmati rice 1 1/2 cups
Yogurt to serve
Method
Step 1
Heat 2 tbsps oil in a non-stick wok, spread half the noodles in it to make a bed and let it cook till the underside is crisp and golden. Transfer it into an ovenproof glass baking dish.
Step 2
Put carrot, French beans, cauliflower, soya granules and 4-5 tbsps Schezwan chutney in a bowl and mix well.
Step 3
Tear 15-20 fresh mint leaves and 3-4 sprigs of fresh coriander leaves and add.
Step 4
Add yogurt, lemon juice, bay leaves and star anise and mix well.
Step 5
Spread this mixture over the noodles. Sprinkle half the fried onions over the vegetable mixture.
Step 6
Add cooked rice in the same wok, add 1 tbsp Schezwan chutney and mix well.
Step 7
Spread the rice over the fried onions.
Step 8
Preheat oven to the highest temperature.
Step 9
Meanwhile heat 1 tbsp oil in the same wok and add the remaining noodles and cook till the underside becomes crisp.
Step 10
Sprinkle fried noodles over the rice in the baking dish. Sprinkle the remaining fried onions and remaining fresh mint leaves over the fried noodles.
Step 11
Lastly cover all the layers with the crisp noodles.
Step 12
Cover the dish with aluminium foil and cook in the preheated oven for 12-15 minutes.
Step 13
Serve hot with Schezwan chutney and yogurt.
Nutrition Info
Calories : 1922 Kcal
Carbohydrates : 246.5 gm
Protein : 56.5 gm
Fat : 78.9 gm
Other : Iron- 19.4mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.