When biryani spices meet comforting pasta, magic happens.
This Spinach Chicken Pasta Biryani is a bold fusion of Indian flavors and creamy pasta, packed with greens, spice, and indulgence in every bite.
Main Ingredients
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Oil: 4 tbsp
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Green Cardamom: 2
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Cloves: 2
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Cinnamon: 1-inch piece
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Onion: 2 medium, thinly sliced
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Green Chilies: 2 small, slit
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Ginger-Garlic Paste: 1 tsp
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Tomatoes: 2 medium, cut into quarters
Red Chili Powder: 1 tbsp
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Turmeric Powder: A pinch
Salt to taste
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Chicken Breast: 250 g, cubed
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Curd (Yogurt): 2 tbsp
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Chicken Stock Powder: A pinch (optional)
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Maggi Saran Wrap Mix (Taste Maker): ½ packet (optional)
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Mint Leaves: 1 handful, chopped
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Coriander Leaves: 1 handful, chopped
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Spinach Leaves: 1 handful, finely chopped
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Red Chili Flakes–Infused Oil or Red Chili Flakes: ½ tsp
Mixed Italian Herbs: ½ tsp
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Pasta Cooking Water: 3–4 tbsp
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Penne Pasta: 2½ cups, boiled al dente
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Mozzarella Cheese: ½ cup
Method
1. Prepare the Base
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Heat 4 tbsp oil in a wide pan.
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Add cardamom, cloves, and cinnamon; sauté until aromatic.
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Add sliced onions and sauté until golden.
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Add slit green chilies and ginger-garlic paste; sauté until the raw smell disappears.
2. Tomato & Spice Masala
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Add chopped tomatoes and cook until soft and oil begins to separate.
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Add red chili powder, salt, and a pinch of turmeric; mix well.
3. Cook the Chicken
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Add cubed chicken breast and sauté on medium heat until lightly seared.
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Add curd and mix well to coat the chicken evenly.
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Sprinkle a pinch of chicken stock powder and cook until the chicken is tender and well-coated with masala.
4. Greens & Flavor Boost
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Add chopped mint, coriander, and spinach leaves.
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Mix gently and cook for 2–3 minutes until the greens wilt.
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Add ½ packet Maggi mix and stir well.
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Pour in a little pasta water to loosen the mixture and bring everything together.
5. Combine Pasta
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Add the boiled penne pasta and toss gently until evenly coated.
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Drizzle the red chili flakes–infused oil for extra heat and aroma.
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Adjust salt if needed.
6. Finish with Cheese
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Sprinkle grated mozzarella cheese on top.
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Cover and cook on low heat for 2–3 minutes until the cheese melts beautifully.
Serving Suggestion
Serve hot, straight from the pan, with a simple salad or garlic bread on the side.
