Pasta Biryani

by Fatima
(Pakistan)

Commonly made with rice, when made with any other kind of pasta, biryani (bee-ree-yanee) tastes equally delicious. It is a versatile dish and you can add as many spices, herbs and vegetables you desire as long as the dish is spicy and hot. Here is my take on the very popular, spicy and D-licious biryani.

350 grams (12 ounces) parboiled spaghetti
150 grams (6 ounces) boneless chicken strips
2 cups parboiled potato chunks
1 tablespoon red chili flakes
3-4 finely chopped tomatoes
1 teaspoon cinnamon powder
1 teaspoon garlic paste
2-3 tablespoons cooking oil
4 tablespoons plain yogurt

Heat oil in a wok. Add red chili flakes, cinnamon powder, garlic paste, tomatoes, and yogurt. Cook on low flame to form a thick mixture.

Add chicken and potatoes with a few drops of water or chicken stock into the wok and cook on low flame until it is fully cooked. Now, stir in the parboiled spaghetti and cook on medium-low flame for another 4 to 5 minutes.

Serve with plain yogurt and finely sliced tomato, onion and cucumber slices. Serve hot.