Noodle Biryani

Ingredients 

• 100 grams noodles,boiled
• 1/2 cup fried noodles
• 3 tablespoons oil
• 1 medium carrot, peeled and cut into diamonds
• 10 French beans, cut into diamonds
• 1/2 small cauliflower, separated into small florets
• 1/2 cup soya granules, soaked and drained
• 5-6 tbsps Schezwan chutney
• 25-30 fresh mint leaves
• 3-4 fresh coriander sprigs
• 1 cup yogurt
• Juice of 1 lemon
• 2 bay leaves
• 2 star anise
• 1 cup fried onions (birista)
• 1 1/2 cups cooked basmati rice
• Yogurt to serve

Method

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.
2. Put carrot, French beans, cauliflower, soya granules and 4-5 tbsps Schezwan chutney in a bowl and mix well.
3. Tear 15-20 fresh mint leaves and 3-4 sprigs of fresh coriander leaves and add.
4. Add yogurt, lemon juice, bay leaves and star anise and mix well.
5. Spread this mixture over the noodles. Sprinkle half the fried onions over the vegetable mixture.
6. Add cooked rice in the same wok, add 1 tbsp Schezwan chutney and mix well.
7. Spread the rice over the fried onions.
8. Preheat oven to the highest temperature.
9. Meanwhile heat 1 tbsp oil in the same wok and add the remaining noodles and cook till the underside becomes crisp.
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.
11. Lastly cover all the layers with the crisp noodles.
12. Cover the dish with aluminium foil and cook in the preheated oven for 12-15 minutes.
13. Serve hot with Schezwan chutney and yogurt.

Nutrition Info