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!