Pasta, as most of us know, has originated from Italy. Now, of course this is liked world over. I usually make creamy or baked pasta, but today I thought to try out something different to impress my hubby. He is a biryani lover, so thought why not make pasta in a dum style to bring out a biryani flavor. Oh yeah, you heard it right.
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| Rotini |
I thought of using farfalle (bow-tie pasta), but ran short in my pantry. So, used two types of pasta for this dish. One is farfalle and the other is rotini (cork-screw shaped pasta). Farfalle is the name derived from the Italian word 'farfalla', which means butterfly, and the rotini in Italian for 'twists'.
To my surprise, the dish turned out so good that someone who doesn't like pasta will also love this.
Ingredients
1 cup mixed vegetables (I used carrot, potato, french beans, small tomato)
3-4 tbsp thick yogurt
handful of chopped coriander and mint
2 tsp ginger garlic paste
2 green chillies slitted
2 tsp lime/lemon juice
2 bay leaves
3 cloves
1 cardamom
2 1/4" cinnamon sticks
1/2 tsp shajeera ( you can substitute with cumin seeds)
1 tsp coriander powder
1/2 tsp cumin power
1/2 tsp red chilli powder (as per taste)
1/4 tsp turmeric powder
4 tsp oil
salt to taste
Method
- In a bowl, combine vegetables, yogurt, lime juice, green chillies, coriander, mint, 2 tsp oil, salt and all the dry masala powders. Let it sit for a while.
- In the mean time, in a large pot, boil water and add shajeera, bay leaves, cloves, cardamom, cinnamon sticks, 2 tsp oil and salt.
- Add pasta to the boiling water and cook until 70% done. Drain the pasta and keep aside.
- In a hollow pan, pour the marinated vegetable mixture and spread evenly to cover the entire pot.
- On the top of it, add the half cooked pasta and spread evenly.
- Cover the pot, and cook it on high flame for first 5 min, then 10 min on medium and last 5 min on low.
- Let it sit for some time before opening the lid. Mix well and serve hot.
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| Veg Pasta Dum Biryani |
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