My 183rd recipe, “Vegetable Pasta Biryani”, a quick and easy fusion recipe. Perfect for a quick weeknight dinner or to pack for your kids lunch box.
If this is not the first time you are stopping by my blog, you would probably know by now that I am not a great fan of pasta. However I make pasta now and then since it is RK’s favorite. Each time I make a pasta, I try to experiment with a different flavor. By doing so I would atleast not get bored over the same old flavors.
However, Biryani is one dish which is both of our favorites. RK is so fond of biryani that he can happily have it everyday for lunch. So, when making pasta today I wanted to combine the flavors and techniques of biryani into it. An Italian and Indian fusion sounded great to me. The recipe itself is the basic vegetable biryani I make frequently. It is a real savior since it can be made in just 20 mins.
Apart from some minor tweaks here and there I had substituted penne pasta instead of rice in this pasta biryani. The resulting dish was something I would never have imagined in wildest of my dreams. The pasta was very flavorful and along with the raita it tasted simply wonderful. 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
- Onion - 1/2 medium (thinly sliced)
- Green Chilli - 1 (slit)
- Ginger Garlic Paste - 1 Tbsp
- Salt - 1/2 tsp (adjust per taste)
- Tomato - 1/2 medium (chopped)
- Cauliflower - 4 florets
- Potato - 1 small (diced)
- Carrot - 1 small (diced)
- Green Beans - 4 (chopped)
- Green Peas - 1 handful
- Mint leaves - 10
- Red chilli powder - 1/4 tsp (adjust per taste)
- Garam masala - 1/2 tsp
- Turmeric powder - a small pinch
- Lemon extract - 1/2 tsp
- Water - 1 1/2 Cups
- Pasta - 1 1/2 Cups
- Coriander leaves - For garnish
- Oil - 1 1/2 Tbsp
- Cardamon pods - 2
- Cloves - 3
- Cinnamon stick - 1 small
- Bay leaf - 1
- Fennel seeds - 1/2 tsp
- First chop all the veggies and keep it aside. Heat oil in the pressure cooker pan and add all ingredients mentioned under "To Temper" in the given order.
- Once the fennel seeds start changing color, add the onion, green chilli and saute for 30 secs. Add the ginger garlic paste and give a quick mix. Add the salt and continue to saute until the onions turn golden brown in color.
- Add the chopped tomato and continue to saute until the tomato is fully mushy.
- Add all the veggies (Carrot, Potato, Peas, Cauliflower, Beans) and mint leaves. Give a quick mix. Add the red chilli powder, turmeric, garam masala powder and mix well. Add the lemon extract, water and stir until everything is mixed together.
- Now, add the pasta to the mixture. Mix once and make sure the pasta is completely immersed in water. Pressure cook for 7 mins or for 2 whistles. Wait until the pressure subsides and open the lid. Garnish with fresh coriander leaves.
- Serve hot along with raita.
- - Larger and thicker pastas works well for the biryani. I used penne pasta in the biryani.
- - Pressure cooking time will depend on the type of pasta used, size of pressure cooker pan and stove setting. So adjust accordingly per your experience.
- - Also, adjust the water quantity based on the type of pasta used.
- - If you do not have a pressure cooker, follow the same steps in a large pan. After adding the pasta cook covered until it is fully done and the water is evaporated.