Pasta Biryani

Pasta Biryani is a delightful fusion dish that combines the aromatic spices of traditional biryani with the comforting texture of pasta. This vegan recipe bursts with flavor and is perfect for a quick, satisfying meal.

Ingredients

• Pasta (any shape) - 200 grams
• Onion - 1 medium, thinly sliced
• Tomato - 1 medium, chopped
• Green bell pepper - 1 small, diced
• Carrot - 1 medium, diced
• Peas - 100 grams (fresh or frozen)
• Garlic - 3 cloves, minced
• Ginger - 1-inch piece, grated
• Biryani masala - 2 tablespoons
• Turmeric powder - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Salt - to taste
• Oil (cooking) - 2 tablespoons
• Fresh coriander leaves - for garnish
• Lemon juice - 1 tablespoon

Steps

1. Cook the pasta according to package instructions until al dente, then drain and set aside.
2. In a large pan, heat the oil over medium heat and add cumin seeds. Once they crackle, add the sliced onions and sauté until golden brown.
3. Add the minced garlic and grated ginger to the pan, and cook for another 1-2 minutes until fragrant.
4. Stir in the chopped tomato, green bell pepper, carrot, and peas. Cook for about 5-7 minutes until the vegetables soften.
5. Add the biryani masala, turmeric powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes.
6. Add the cooked pasta into the pan and mix everything together gently, ensuring the pasta is well coated with the spices and vegetables.
7. Remove from heat, drizzle with lemon juice, and garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.4 L

Health Benefits

• Rich in fiber from vegetables, aiding digestion.
• Contains antioxidants from tomatoes and coriander, promoting overall health.

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