Semiya Biryani Recipe

Semiya Biryani is a simple, one-pot dish that is made with roasted semiya or vermicelli, veggies, and spices for a flavorful biryani experience. It brings together the comfort of vermicelli and an aromatic touch of biryani, making it a wholesome meal. This dish holds a special place for lunch box recipes as this dish is one pot, and can made in under 30 minutes. Semiya biryani is a perfect replacement for a regular meal with minimal effort and ingredients.

The simplicity of this recipe makes it an instant favorite, especially on busy mornings, when you are expecting the school bus to arrive any moment or you are running to match your boss’s timings. This twisted version of vermicelli along with the flavours of biryani, pairs well with a bowl of raita. This biryani is tasty enough to make you forget the traditional biryani for a while.

Jump to:

• About Semiya Biryani
• Semiya Biryani Ingredients
• How to make Semiya Biryani Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Semiya Biryani

Semiya Biryani never fails to impress especially when this version is served to guests. Thanks to its versatility it can adapt to any occasion with any ingredient. Simple and easygoing for a lighter meal option or can be made grand and richer with the addition of nuts, paneer, or soya for the protein kick. Its vibrancy notes, color balance, and flavors make this dish a crowd-pleaser.

Semiya Biryani is a great one pot meal for lunch. I have tasted Semiya Biryani twice that too during my school days. A friend of mine had got semiya biryani for lunch and how eagerly we had gathered and shared every bite from her box. The dish was simple, yet flavorful and with the same inspiration, I decided to recreate the recipe in my kitchen.

She promised and she did bring a big daba for all of us and I remember eating quite a larger portion than I usually eat. After that I never got a chance to taste it, Last week when I was at my neighbors place, she asked me to taste her new experiment of vermicelli biryani  and wow it tasted so good that I got the recipe immediately.

I gathered the ingredients, referred to a few notes, and picked the vegetables I had on hand. I began by roasting the semiya, followed by chopping the vegetables, and in no time, flavorful wholesome semiya biryani was ready to gobble.

I made this semiya biryani ,onion raita, curd semiya and amma made fish fry and it was such a satisfying lunch, sure a welcoming change to the boring usual rice lunch menu. So do try this semiya biryani for variation and am sure you are gona love it for sure.

Semiya Biryani Ingredients

• Vermicelli – The key ingredient of the dish. Slightly roast it in ghee for an aromatic addition. Roasting is important.
• Mixed vegetables – I had beans and carrots handy, so I have added them. You can add baby corn and capsicum.
• Onions – I have finely chopped them. You can thinly slice them. Ensure to saute them till translucent.
• Tomato – Finely chop the tomatoes so they can be sauteed evenly.
• Ginger garlic paste – I have used homemade. You can use the store-bought. This brings the masala and flavours together.
• Mint leaves – Another important ingredient in biryani for its aroma and flavors.
• Red chilli powder – This adds colour to the dish. You can control the spice level.
• Coriander powder – Adds the earthy flavour to the dish. It is a flavor binder, giving depth and warmth to the dish.
• Garam masala powder – This ingredient gives a finishing touch to the dish with its bold fragrance bomb.
• Coriander Leaves – Our garnishing agent. Adding them with mint leaves gives additional aroma and flavour to the biryani.
• Whole Garam Masala (Cinnamon, Cloves, Cardamom, bay leaf, and fennel seeds powder) – They add the aroma and feel to the biryani while tempering.

Why This Recipe Works

• Packed meal with flavors.
• Perfect one-pot meal.
• Quick and easy.
• Customized based on your preference.
• Lighter alternative for easy meals.

How to make Semiya Biryani Step by Step

1.Chop carrot, beans, deshell peas rinse the veggies and keep aside. Measure semiya, I took a slightly heaped 2 cups of vermicelli. Take a pan (I used my pressure pan) and dry roast vermicelli for few mins until slightly golden. Set aside to cool.

2.In the same pan heat 4 cups of water, when it starts to boil add vermicelli and cook for exactly 4 minutes.

3.Drain water and let it to cool. Add little oil and fluff the vermicelli. It should be nicely separated. Set aside.

4.Heat oil + ghee – add the items listed under ‘to temper’, add onion and ginger garlic paste fry till golden then add tomatoes.

5.Sauté for 2 minutes then add red chili, coriander and garam masala powders along with required salt. Cook till tomatoes turn mushy then add mint and coriander leaves.

6.Once the masalas are blended, add the veggies sauté for few mins and add 1 cup of water and cook in low flame. Cook till the veggies are tender yet crunchy to bite.

7.Once the veggies are cooked and the mixture becomes dry, add cooked vermicelli and toss it well and cook covered for 3 minutes. Finally garnish with a teaspoon of ghee and coriander leaves.

Serve hot with onion raita!

Expert Tips

• Roasting well – it is important to roast the vermicelli perfectly until they are golden. It is to avoid lumps while cooking. Even if the packet says pre-roasted, it is better to give a quick stir in ghee for a few minutes for better flavors.
• Water ratio – Be clear with the water ratio to avoid soggy or undercooked semiya. For this recipe, I have taken 1:2 depending on the brand.
• Sauté the veggies well – finely sauté the veggies with the masala. This helps in building flavours.
• Don’t overcrowd – It is essential to use a wide pan or a kadai for this recipe. Overcrowding may result in uneven cooking.
• Allow to rest – Once it is cooked, cover and rest it for 5-7 minutes. Semiya absorbs the moisture and firms up.
• Add-ons – You can add cashews, raisins, and other nuts fried in ghee. You can also add paneer and soya chunks for the protein punch.
• Spice it up – add a pinch of Garam masala in the end for uplifting flavors without overpowering.
• Ghee + Oil – This combo works for this dish as ghee adds its aroma to the dish and oil ensures the semiya doesn’t stick too much.
• Don’t stir too much – Once the semiya is mixed well, don’t stir too much. You may break the strands.

Serving and Storage

Serve the Semiya Biryani hot, straight from the pan. You can pair it with onion-cucumber raita or even plain yogurt. You can garnish it with nuts or crispy onions to give a Hyderabadi biryani feel. Add a dash of lemon and chopped coriander leaves to enhance the dish. You can pack Semiya Biryani for lunchbox.

You can store Semiya Biryani in the refrigerator for 2 days in an airtight container. To reheat, sprinkle water and microwave it. You can steam it in a pan with a lid on for 3-4 minutes. Freezing is not advisable as it turns mushy after thawing.

FAQS

1.Can I skip roasting the semiya if it’s already roasted?

Even if the label says roasted, it is advisable to give a quick stir in ghee for additional flavors. This will also help semiya to stay apart.

2.Why does my semiya turn mushy?

There are two main reasons for this. One is too much time or overcooking. Stick to the water ratio and cook on medium flame. Second, avoid stirring once the semiya softens.

3.Can I make it without vegetables?

Yes, you can. You can make it simple with just onions and tomatoes. However, veggies add crunch, color, and nutrition.

4.Is it very spicy?

No, it is mildly spiced. However, you can control the spice level.

5.What type of semiya should I use?

You can use finely roasted wheat semiya, the one used for upma. Rice Semiya or thick sevai won’t give the same texture.

6.Does it stay good in a lunchbox?

Yes, 100%. Cool the dish completely before packing it for lunch boxes. It will stay fresh and tasty until lunchtime.

If you have any more questions about this Semiya Biryani Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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