Indian style Macaroni

mouthwatering spicy macaroni

Recipe by anis fathima of sharjah, AE

This biryani style macaroni is heavy but tasty dish.

Ingredients non vegetarian 2 servings

    • 3 cups macaroni (shell or bent tube shaped)
    • 100 gms mutton keema
    • 2 medium sized onions (thinly sliced)
    • 2 tomatoes (finely chopped)
    • 3 Green chillies
    • some pudina leaves
    • some coriander leaves
    • 1/2 lemon's juice
    • 1 tbsp ginger garlic paste
    • 2 tbsp yoghurt
    • 3/4 tsp red chilli powder
    • 1/4 tsp turmeric powder
    • 3 cloves
    • 2 elachies
    • 1 small cinnamon stick
    • 4 tbsp oil
    • salt to taste


    1. Place a pressure cooker on a medium flame. Pour oil and heat.
    2. Put cloves, elachies, cinnamon. Add onion and fry it very well.
    3. Add ginger garlic paste and fry untill it loses its raw smell.
    4. Add keema and saute well. Add tomatoes and saute well.
    5. Add green chillies, pudina, coriander leaves and saute.
    6. Add chilli and turmeric powder. Mix well. Add youghurt and mix well.
    7. Pour 7 to 8 cups of water. Put macaroni. Add salt and lemon juice. Mix well.
    8. Close the cooker. Put weight.
    9. After 3 whistles, turn off the flame.
    10. After pressure released, open the cooker.
    11. This dish should be thick. Means should not be dry or too watery.
    12. If too watery, evaporate some water.
    13. Indian style tasty macaroni is ready.
    14. prawns, boiled eggs, mutton or chicken pieces can be used instead of keema.



    If the keema with curd is cooked on slow flame without adding water and then mixing boiled macroni and then bake it it really comes out good.