Noodles Biryani Recipe - How to Make Noodles Biryani Recipe at Home

Hi folks!

Today I'll reveal to you a dish whose name is about! Noodle Biryani,

To make noodle Biryani you will require these things! Every one of these things you require!

1. Nudalaj, cooked 100 grams

2. Mixed Noodle 1/4 " 2 (half) Cup

3. Oil 3 tbsp

4. Carrot precious stone formed piece 1

5. French beans precious stone formed pieces 10

6. Cauliflower precious stone formed piece slashed 1/4 " 2 (half) Small

7. Soy Garainayuulaj drenched depleted 2 (half) Cup

8. Shejwan Chutney 5-6 Large F

9. Crisp mint leaves 20-25

10. Crisp Green coriander 3-4

11. Yogurt 1 glass

12. Juice of 1 lemon

13. Sharp leaves 2

14. Phulachakari 2

15. Browned Onion 1 glass

16. Heated Basmati Rice 1 2 (Dead Cup)

17. Serving Yogurt

 Noodles Biryani Recipe - How to Make Noodles Biryani Recipe at Home
NOODLES BIRYANI
The techniques for making Noodle Biryani:

1. Warmth 2 tbsps oil in a non-stick wok, spread a large portion of the noodles in it to make a bed and let it cook till the underside is fresh and brilliant. Move it into an ovenproof glass preparing dish.

2. Include carrots, French beans, cauliflower, soy tarantulas and 4-5 tbsp shejwan chutney In a bowl and blend well.

3.15-20 crisp mint leaves and 3-4 the stems of new green coriander leaves. At that point include the yogurt, lemon juice, sharp foliage, and good to blend well. Spread the blend over the noodle.

4. Sprinkle half onions, and sear them. Include the rice, 1 tbsp shejwan chutney in a similar walk and blend well. Spread the blend over the dried onion in the preparing dish. Warmth the Avan as hot as possible.

5. Warmth 1 tbsp oil in a similar walk, at that point, include the noodle and cook until the point that they are fixing to the base. Sprinkle the rice in the seared noodle heating dish.

6. At that point sprinkle onion and keep away from crisp mint leaves. At last, cover the fresh noodle.

7. Cover the dish with the aluminum document and cook for 12-15 minutes in a warm oven. Serve hot with shejwan chutney and yogurt.

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