Recipes
Semiya Biryani Recipe
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| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
MetricUS Imperial
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Ingredients
- 1.5 cups semiya / vermicelli
- 2 cups ¼Water 1.5for thin semiya
- Salt + as needed
- 1 small bay leaf
- half of a star anise / star flower
- 1 Strand of mace optional
- tsp ½cumin or shahi jeera
- 1- inch cinnamon stick
- 3 to 4 cloves
- 2 green cardamoms
- 1 medium onions thinly sliced
- 1 green chili
- 1 tsp ginger garlic paste
- cup ¾ to 1mixed veggies (carrots gobi, peas, beans)
- 10 leaves mint/ pudina
- few coriander leaves
- tsp ¼ to ½biryani masala powder using more may turn biryani bitter
- tsp ¼red chili powder optional
Ingredients
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Rate this recipe!
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Instructions
- Dry roast vermicelli till lightly golden. set aside in a plate.
- Add oil to a hot pan. Fry the dry spices for 1 to 2 minutes.
- Add onions and chili. Fry until the onions turn slightly golden.
- Add veggies, coriander and mint. Fry for 2 to 3 minutes. Cover and cook until the veggies are cooked.
- You can sprinkle little water if needed. Add the spice powders and saute for a minute.
- Pour water and salt. Stir and check salt. Bring the water to a rapid boil.
- Add the vermicelli. Cook till the water is absorbed completely.
- Switch off the stove. Cover and set aside for 3 to 5 minutes.
- Fluff up and serve hot with a raita.
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