Ingredients :
- 2 large potatoes, peeled/cubed
- Olive oil
- Salt
- 1/4 cup diced onion
- 1 can or jar mixed carrots/peas
- 1/4 cup golden raisins
- 1 1/2 cup vermicelli noodles
- 4 Tbsp biryani seasoning
- 1/2 tsp kebsah seasoning
Method :
- Coat bottom of pan with olive oil, medium high while prepping potatoes
- Add potatoes and onions to pan, season with pinches of salt
- Mix golden raisins and carrots/peas in bowl and set to aide
- Brown vermicelli noodles on medium high in pan with light coat of olive oil. Turning frequently until light brown. Once brown, add a few tablespoons of water (leveling water with noodles) turn down to medium heat until noodles soak up water. Intent is to soften the noodles.
- When potatoes are finished, add raisins/carrots/peas/noodles to pan. Top with 4 tablespoons of biryani seasoning and 1/2 teaspoon of kebsah seasoning.
- We serve on top of bed of basmati rice and topped with chicken.
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