This is an Indian delicacy, usually cooked with rice instead of pasta. My son loves pasta so I tried substituting it one day and it was a big hit. You can try with elbow macaroni too.
Biryani means baked rice dish with meat. It is made only for special occasions back home.
4-5 cups of cooked pasta
½ lb minced lamb
3 tablespoon plain yogurt
1 large-sized onion (chopped)
1 tablespoon ginger-garlic paste or finely grated
100 gm ghee
½ cup milk
a few strands of saffron
1" piece of cinnamon
1 teaspoon red chilli powder/cayenne pepper powder.
1 cup chicken stock
2 tablespoon lime juice
instead of lamb you can use minced beef also.
No nutrition information available
Cook the pasta in salted water till it is just half done.
Drain out the water and keep aside. Mix the saffron in milk and keep aside. (If u plan to use saffron. This is optional.)
Heat the butter in a heavy bottom wok/pan and add the chopped onion. Fry till it is translucent.
Add the whole spices and allow to splutter. Cover with lid to avoid oil splatters.
Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.
Once the meat is nicely fried and a fine aroma rises, mix in the curd and the red chilli powder and continue to cook over a low heat for another 3-4 minutes.
Put off the flame and keep aside.
Take an oven-proof dish with a lid and place a portion of the half-cooked pasta at the bottom of the baking dish.
Cover with a portion of the prepared meat curry and sprinkle half of the saffron milk and half the quantity of the lime juice.
Cover with another portion of pasta and repeat the layers for the meat, lime juice and saffron.
Top with the remaining pasta.
Pour the chicken stock over the layered pasta. This helps enhance flavor of pasta and cooks the unfinished pasta too.
Seal the top with the lid or with foil, and bake in an oven at low temperature for 10 minutes.
Ready to serve with green salad.