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2 servings
Maggi Noodle Biryani
  • 15 Grams
    Chillies, Green - All Varieties (Capsicum Annum) (1 chilli, chopped)
  • 70 Grams
    Maggi Masala Noodles (1 pack)
  • 14 Milligrams
    Cardamom, Green (Elettaria Cardamomum) (1 green cardamom)
  • 2 Units
    Garlic (Cut into strips)
  • 1 Unit
    Onions (Finely chopped)
  • 1/2 Cup
    Cauliflower (Chopped)
  • 1/2 Teaspoonful
    Cinnamon (1/2 inch piece)
  • 6 Teaspoons
    Coriander Leaves (Coriandrum Sativum) (Chopped)
  • 1 Unit
    Tomato (Finely chopped)
  • 1/4 Cup
    Green Peas
  • 1/2 Cup
    Carrots (Chopped)
  • 1/2 Teaspoonful
    Table Salt (To taste)
  • 1/2 Teaspoonful
    Cloves (2 pieces)
  • 1/2 Cup
    French Bean (Chopped)
  • 1/2 Teaspoonful
    Coriander Seeds (Coriandrum Sativum) (coriander powder)
  • 1/4 Teaspoonful
    Fennel Seed (fennel powder/ saunf powder)
  • 2 Tablespoons
    Sunflower Oil
  • 1/4 Teaspoonful
    Chili Powder
  • Step 1
    Heat oil; add the green cardamom, cinnamon and cloves. Then add the onions and garlic and sauté till brown, add the tomatoes and green chilli and cook till tomatoes soften.
  • Step 2
    Add red chilli powder, coriander powder and saunf powder and fry for a minute. Add the chopped vegetables and peas and cook till tender. Add salt to taste.
  • Step 3
    Cook MAGGI 2-Minute Noodles as per pack instructions. In a serving dish put half the cooked MAGGI Noodles, then put half the cooked vegetables. Put the remaining MAGGI Noodles and then the vegetables over it.
  • Step 4
    Serve hot garnished with coriander leaves.

Nutrition Information

2258.98 kj

539.91 kcal

  • Total Carbs (g)

    65.78 g

  • Proteins (g)

    15.14 g

  • Total fats (g)

    21.32 g

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