Ramen Biryani Fusion Bowl Recipe

About this recipe

Ramen Biryani Fusion Bowl is a delightful and hearty combination of two beloved cuisines, bringing together the bold spices of Indian biryani and the savory comfort of ramen noodles. Perfect for dinner, this street-style dish is a budget-friendly treat that satisfies cravings for something unique and flavorful. Packed with aromatic spices, fresh vegetables, and a soft-boiled egg, this dish is ideal for a united family to enjoy together. With its rich flavors and comforting texture, it’s sure to become a new household favorite.

Ingredients

• 100 g Coriander Leaves
• 75G Indomie Instant Noodles Vegetable Flavour (75g)
• 6 pcs White Eggs
• 500 g Tomato - Hybrid
• 100G Oleo
• 200 g Dahi
• 50G Green Chilies
• 500 g Onion
• loose Ginger
• 100 g Garlic
• 50 g Asafoetida Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Boil the ramen noodles according to the package instructions, drain, and set aside.
2. 2. Heat vegetable oil in a large pan over medium heat. Add cumin seeds and asafoetida, sauté for 30 seconds until aromatic.
3. 3. Stir in the chopped green chilies and tomatoes. Cook until the tomatoes soften and release their juices, about 5 minutes.
4. 4. Add the mixed vegetables and cook for another 5-7 minutes, stirring occasionally, until they are tender.
5. 5. Mix in the turmeric powder, red chili powder, garam masala, and salt. Cook for 1-2 minutes to toast the spices.
6. 6. Reduce the heat to low and stir in the plain yogurt. Cook for an additional 2 minutes, ensuring the yogurt blends well with the spices.
7. 7. Add the cooked ramen noodles to the pan and gently toss to coat them evenly with the spiced vegetable mixture.
8. 8. In a separate small pot, boil the eggs for 6-7 minutes for a soft-boiled texture. Peel and slice them in half.
9. 9. Serve the ramen biryani in bowls, topped with the halved eggs and garnished with fresh coriander leaves.