Ingredients for Semiya Biryani
- Semiya / Vermicelli - 2 Cup
- Vegetables - 1 Cup (Carrot, beans, green peas, etc.,)
- Onion - 1
- Tomato- 1
- Ginger Garlic Paste - 1 tblsp
- Coriander Powder - 2 tblsp
- Red chill Powder - 1/2 tblsp
- Garam Masala Powder - 1 tblsp
- Fennel Seeds Powder - 1 tsp
- Green Chillies - 2
- Mint - 1/4 Cup
- Coriander Leaves
- Cinnamon stick - 1
- Cardamom - 1
- Cloves - 2
- Bay leaf - 1
- Ghee - 1 tblsp
- Salt
- Oil
Preparation of Semiya Biryani - Vermicelli Biryani Recipe
First roast the semiya for few minutes and transfer to a plate.
Take a pan and heat 4 cups of water with salt to taste.
When the water starts to boil add the roasted semiya and cook them for 4 to 5 minutes.
Drain the extra water and take the cooked semiya to another bowl.
Take a pan and heat a tblsp of oil.
Add cinnamon, cloves, cardamom, bay leaf and green chillies. Let them fry for a minute.
Now add chopped onions and saute them until the onion turns golden brown.
Add ginger garlic paste and saute them until the raw smell goes off.
Add chopped tomatoes and mint. Cook them for few minutes. (Tomatoes should get smash).
Now add coriander powder, red chill powder, garam masala and salt. Saute them for a minutes.
Add all the vegetable (carrot, beans and green peas) and saute them for 4 to 5 minutes.
Then add cooked vermicelli. Stir them well and ghee and coriander leaves. Close the pan and cook them for 2 minutes in low flame.
Finally turn off the flame and give a gentle stir.
Transfer to serving plate.
Instant and simple lunch box special, Semiya Briayni is ready.
Tips - Vermicelli Biryani
We can add scrampled eggs to make egg semiya briyani.
Serve the hot briyani with onion raita.
Add a tblsp of oil while cooking semiya so that it will not stick to each other.
