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Preparation Time : 10
Cook Time : 20
Total Time : 30
1 cup pasta, boiled al dente
2 tbsp. ghee
2 bay leaves
2 green cardamoms
1/2 tsp. cumin seeds
1 onion, sliced
1 tsp. ginger-garlic paste
1-2 green chilies, slit
1 tsp. salt or to taste
1/2 tsp. turmeric powder
1-2 tsp. biryani masala
1 cup coloured bell peppers and capsicum, sliced
2 tbsp. chopped beans, blanched
2 tbsp. frozen green peas
1 egg, well beaten with a pinch of salt and pepper powder
2 tbsp. mixed dry fruits,chopped
1 tsp. oil
1 tbsp. mint & coriander leaves, chopped
Heat 1 tsp. oil in a pan and make an omelette with the beaten egg. When done, cut into small pieces and keep aside.
Heat ghee and temper with cumin seeds, bay leaves, cinnamon and cardamoms. Saute for a few seconds.
Add the onion and saute till transparent. Add ginger-garlic paste and turmeric powder. Stir fry for few more seconds.
Add the veggies and biryani masala. Saute for 1-2 minutes or till it turns soft. Now add the boiled paste, nuts, green chilies and salt. Mix everything well and stir fry for 2 minutes.
Switch off the flame and add the coriander-mint leaves and the omelette pieces. Give it a toss and serve with raita and fryums / papad.
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