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.
Servings2 people
Ingredients
- 2 cups vermicelli
- 1 and ½ cups mixed vegetables
- 1 medium sized big onion finely chopped
- 2 small sized tomato chopped roughly
- 2 teaspoon ginger garlic paste
- ¼ cup mint leaves
- 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
- ½ tablespoon + 1 teaspoon ghee
To Temper :
- ¼ 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 minutes.
- 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 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.
- Once the masalas are blended, add the veggies sauté for few minutes 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 3 minutes.
- Finally garnish with a teaspoon of ghee and coriander leaves.
- Serve Semiya Biryani hot with onion raita!
Notes
- 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 flavors.
- 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.
Nutrition Facts
Semiya Biryani Recipe
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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