Semiya / Vermicelli Biryani.
I often make many dishes using semiya and this biryani is one such and a big hit among my friends, also they have tried it out many times and told me that it has turned out perfect. This can be made as a substitute to rice and enjoyed during lunch or at dinner.
The flavor got from the spices added to this biryani gives out a good taste with the vermicelli cooked to the right texture.
You can cook vermicelli right with the masala or cook seperately and later add to the cooked masala and mix.
If making in small batch I cook it together and will cook seperately if I am making it in a big batch to reduce cooking time and to retain the texture.
Vermicelli - 2 cups
Onion - 1 larged chopped
Tomato - 1 medium or 2 small chopped
Green Chillies - 2 slit long
Vegetables - Mixed veggies - 1 cup(or little more if needed)
Ginger and Garlic Paste - 3/4 tbsp
Chilli powder - 3/4 tsp( as spice needed)
Garam Masala(or Biryani Masala)powder - 1/2 tsp( or as spice needed)
Mint Leaves - a handful
Coriander Leaves - few chopped
Lime Juice - 3 - 4 drops
Salt as needed
Oil or ghee - 1 - 2 tbsp
Spices - clove -2, cinnamon - 2 small, cardamom -2, bay leaf - 1, cumin seeds - 1/2 tsp
Dry roast semiya/vermicelli in a wide pan or pressure pan till light pink/brown. Remove and keep aside.
In the same pan add oil or ghee and add the spices , wait for few seconds and add chopped onion. Fry till transculent and add green chillies. Saute and add ginger and garlic paste. Saute till raw smell leaves for around a minute and add chopped tomatoes. Mash and cook till pulpy and water leaves out.next add the cleaned veggies and saute till it is 3/4 cook(can skip this part and partially cook the veggies in a microwave or steam them separately and add). Next add cleaned and washed mint leaves and chopped coriander leaves. Mix well for a minute and add the powders. Stir well and water( for every cup of vermicelli add 1 and half cup of water). Also add salt and allow it to boil and bubble up. Reduce flame and add the roasted semiya /vermicelli and lime juice and cook till is soft. Cover with a lid and wait for 10 minutes. Remove and serve with raita or pickle or salad.
If adding cooked semiya :-
Boil enough water in a vessel. Add few drops of oil and little salt and wait for it to bubble up. Add roasted vermicelli and reduce flame. Cook till done. Take some cook semiya in hand and press to see if it is cooked. If they are hard cook for another 2 - 3 minutes or drain water and run cold water on the cooked semiya to reduce stickiness( just the way we cook noodles). Add this after adding the powders along with lime juice and you are done with making your delicious semiya biryani.
I often make many dishes using semiya and this biryani is one such and a big hit among my friends, also they have tried it out many times and told me that it has turned out perfect. This can be made as a substitute to rice and enjoyed during lunch or at dinner.
The flavor got from the spices added to this biryani gives out a good taste with the vermicelli cooked to the right texture.
You can cook vermicelli right with the masala or cook seperately and later add to the cooked masala and mix.
If making in small batch I cook it together and will cook seperately if I am making it in a big batch to reduce cooking time and to retain the texture.
Vermicelli - 2 cups
Onion - 1 larged chopped
Tomato - 1 medium or 2 small chopped
Green Chillies - 2 slit long
Vegetables - Mixed veggies - 1 cup(or little more if needed)
Ginger and Garlic Paste - 3/4 tbsp
Chilli powder - 3/4 tsp( as spice needed)
Garam Masala(or Biryani Masala)powder - 1/2 tsp( or as spice needed)
Mint Leaves - a handful
Coriander Leaves - few chopped
Lime Juice - 3 - 4 drops
Salt as needed
Oil or ghee - 1 - 2 tbsp
Spices - clove -2, cinnamon - 2 small, cardamom -2, bay leaf - 1, cumin seeds - 1/2 tsp
Dry roast semiya/vermicelli in a wide pan or pressure pan till light pink/brown. Remove and keep aside.
In the same pan add oil or ghee and add the spices , wait for few seconds and add chopped onion. Fry till transculent and add green chillies. Saute and add ginger and garlic paste. Saute till raw smell leaves for around a minute and add chopped tomatoes. Mash and cook till pulpy and water leaves out.next add the cleaned veggies and saute till it is 3/4 cook(can skip this part and partially cook the veggies in a microwave or steam them separately and add). Next add cleaned and washed mint leaves and chopped coriander leaves. Mix well for a minute and add the powders. Stir well and water( for every cup of vermicelli add 1 and half cup of water). Also add salt and allow it to boil and bubble up. Reduce flame and add the roasted semiya /vermicelli and lime juice and cook till is soft. Cover with a lid and wait for 10 minutes. Remove and serve with raita or pickle or salad.
If adding cooked semiya :-
Boil enough water in a vessel. Add few drops of oil and little salt and wait for it to bubble up. Add roasted vermicelli and reduce flame. Cook till done. Take some cook semiya in hand and press to see if it is cooked. If they are hard cook for another 2 - 3 minutes or drain water and run cold water on the cooked semiya to reduce stickiness( just the way we cook noodles). Add this after adding the powders along with lime juice and you are done with making your delicious semiya biryani.
