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.I used my ultra pressure pan for making this semiya biryani from start to finish and it was so easy and quick to make this one pot meal.
Semiya Biryani Recipe – Ingredients
Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian
Vermicelli – 2 cups
Mixed Vegetables* – 1 and 1/2 cups
Big Onion – 1 medium sized finely chopped
Tomato – 2 small sized chopped roughly
Ginger Garlic paste – 2 tsp
Mint Leaves – 1/4 cup loosely packed
Red Chilli powder – 1 tsp
Coriander powder – 1.5 tsp
Garam masala powder – 1 tsp
Coriander Leaves – 1 tbsp + 2 tsp for garnish
Water – 4 cups
Salt – to taste
Oil – 2 tsp
Ghee – 1/2 tbsp + 1 tsp
To temper:
Cinnamon – 1/4 inch piece
Cloves -2
Cardamom – 1
Bayleaf – 1
Fennel seeds powder – 1 tsp
Mixed Veggies* – I used beans,peas and carrot
Method:
- 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.
- 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.
- 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.
- 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 tsp of ghee and coriander leaves.
Serve hot with onion raita!
My 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 tbsp coconut milk / curd while sauteing the veggies for extra flavour.
Love semiya recipes..Biryani looks delicious..
Really a new recipe.. Looking so tasty, i'll try for tonight tiffin/tomorrow BF. Your pictures are making me to try soon, so tempting and gives feel. Small doubt, Only 4 mts is enough, whether the semiya will get cooked properly? At the 7th step, after adding to veggie, how long we need to keep in stove ? simply mixing with the veggie or it needs some particular time ?
Yes it will as we are adding to the boiling water so 4mins should be good to go…. mix it and then cook covered for 3mins
Thank you Sharmi, I tried and it came out very well. Really a new and tasty recipe.
Can u please tell me the brand name of vermicelli.?….Coz every time i ended up with sticky briyani, but im sure ts recipe is keeper…thnx for sharing sharmi….Waiting for ur reply
Which vermicelli brand u use sharmi ??? Which r all best for tis ??
@Sindhu, @Priya : Anil and Bambino both the brands are good.I used Bambino this time…just roast it for a while then it will not stick much
Thnx for quick reply,sharmi…Will try
AsAP
I tried this recepie. Dish came out good. Thank you. Your step by step instructions really helped. Especially the cooking time for vermicelli (4mnts).I followed that strictly and the it was spot on. Thanks again.