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Think of this as the best of both worlds—soft hakka noodles layered with sautéed veggies, paneer (or chicken), and biryani-style masala. Unlike regular biryani, there’s no rice here—just noodles tossed in a spiced, fragrant masala base and layered with herbs, fried onions, and a drizzle of saffron-infused milk or butter.
It’s a fun, indulgent dish that works beautifully for weekend meals, potlucks, or even party menus where you want to surprise your guests with something unique. Spicy, saucy, aromatic, and loaded with textures—this Noodles Biryani is comfort food with a twist.
Cook the Noodles:
Boil noodles with a little salt until just al dente.
Drain, rinse with cold water, and toss with 1 tsp oil. Keep aside.
Prepare the Masala Base:
Heat oil + ghee in a pan. Add whole spices.
Add sliced onions and fry until golden brown. Keep some aside for garnish.
Add ginger garlic paste + green chilies, sauté until raw smell disappears.
Add tomatoes and cook until mushy.
Add chopped veggies and paneer, stir-fry on high flame for 3–4 mins.
Add all powdered spices + yogurt. Cook until masala is thick and aromatic.
Assemble the Biryani:
In a heavy-bottomed pan, spread half the noodles.
Layer with half the masala, coriander, mint, fried onions, and a drizzle of saffron milk.
Repeat layers with remaining noodles and masala.
Cover with a tight lid and cook on low flame for 10 minutes (like dum biryani).
Serve:
Gently fluff up with a fork, squeeze lemon juice, and serve hot with raita or chili garlic dip.
Use hakka or wheat noodles—avoid very soft noodles as they may break during layering.
For a spicier version, add schezwan sauce to the masala.
Add scrambled egg or cooked chicken to make it non-veg.
Always cook on low flame in the final “dum” step to let the flavors infuse.
Garnish with roasted cashews for extra richness.
Yes, but skip the masala packet and just cook the noodles. Hakka noodles give a better texture.
Not exactly—it’s more like noodles tossed in biryani-style masala, then layered like a biryani.
Yes, but best enjoyed fresh. If reheating, steam it with a splash of water to avoid drying out.
Plain yogurt, raita, or a spicy Indo-Chinese dip like schezwan chutney works perfectly.
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