Semiya Biryani

Semiya Biryani is a tasty, masala packed meal made by cooking semiya with spices, basic veggies and herbs. Semiya Biryani is a must try at home for its taste and gets at most in par with regular Biryani. Semiya Biryani is an anytime meal and is relished with raita.
Semiya Biryani is a great one pot meal for lunch.I have tasted Semiya Biryani twice that too during my school days.Once my friend brought it for lunch and it tasted so yum that we asked her to bring a dabba for us.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 neighbours place, she asked me to taste her new experiment of vermicelli biryani  and woow it tasted so good that I got the recipe immediately.

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.

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Semiya Biryani

Semiya Biryani is a tasty, masala packed meal made by cooking semiya with spices, basic veggies and herbs. Semiya Biryani is a must try at home for its taste and gets at most in par with regular Biryani. Semiya Biryani is an anytime meal and is relished with raita.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 2 cups vermicelli
• 1 and 1/2 cups mixed vegetables*
• 1 medium sized big onion finely chopped
• 2 small sized tomato chopped roughly
• 2 teaspoon ginger garlic paste
• 1/4 cup mint leaves loosely packed
• 1 teaspoon red chilli powder
• 1.5 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1 tablespoon + 2 teaspoon coriander leaves for garnish
• 4 cups water
• salt to taste
• 2 teaspoon oil
• 1/2 tablespoon + 1 teaspoon ghee

To Temper :

• 1/4 inch piece cinnamon
• 2 cloves
• 1 cardamom
• 1 bay leaf
• 1 teaspoon fennel seeds powder

 *I used beans peas and carrot

Instructions

• Chop carrot, beans, deshell peas rinse the veggies and keep aside.
• Measure semiya, I tooked 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.
• In the same pan heat 4 cups of water, when it starts to boil add vermicelli and cook for exactly 4 mins.
• Drain water and let it to cool.
• Add little oil and fluff the vermicelli. It should be nicely separated. Set aside.
• Heat oil + ghee – add the items listed under ‘to temper’, add onion and ginger garlic paste fry till golden then add tomatoes.
• Sauté for 2mins then add red chilli, coriander and garam masala powders along with required salt.
• Cook till tomatoes turn mushy then add mint and coriander leaves.
• 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.
• Once the veggies are cooked and the mixture becomes dry, add cooked vermicelli and toss it well and cook covered for 3mins.
• Finally garnish with a teaspoon of ghee and coriander leaves.
• Serve Semiya Biryani hot with onion raita!

Notes

• Make sure to cook vermicelli only for 4mins not more than that. Drain all the water and set aside for 5mins, it will look sticky at this stage but after you start fluffing it will become separated.
• I used the veggies I had in hand, you can use veggies like beans, baby corn etc
• You can use 2 tablespoon coconut milk / curd while sauteing the veggies for extra flavour.

Nutrition Facts

Semiya Biryani

Amount Per Serving (150 g)

Calories 1003 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 9mg3%

Sodium 488mg21%

Potassium 584mg17%

Carbohydrates 211g70%

Fiber 9g38%

Sugar 6g7%

Protein 11g22%

Vitamin A 2090IU42%

Vitamin C 26mg32%

Calcium 133mg13%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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 Semiya Biryani Recipe Step by Step

1. Chop carrot, beans, deshell peas rinse the veggies and keep aside.Measure semiya, I tooked 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 mins.
   
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. Saute for 2mins then add red chilli, 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 saute 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 3mins.Finally garnish with a teaspoon of ghee and coriander leaves.
   

Serve hot with onion raita!

Expert Tips

• Make sure to cook vermicelli only for 4mins not more than that.Drain all the water and set aside for 5mins, it will look sticky at this stage but after you start fluffing it will become separated.
• I used the veggies I had in hand, you can use veggies like beans,baby corn etc
• You can use 2 tablespoon coconut milk / curd while sauteing the veggies for extra flavour.