Vermicelli biryani ( semiya biryani in Tamil) recipe is an yummy, kids friendly breakfast and dinner recipe. I got this semiya biryani recipe from my brahmin neighbour. She makes it without onion & garlic. But I used onions as per my liking. I have tried without onions too. I would say this recipe suits well for potluck as well as lunch box. Your guests would be amazed by its taste. They’ll sure ask you for the recipe. I had tried this recipe many times and it never disappointed me. Its very simple to prepare too.. I have used water to cook the semiya, u can also use coconut milk or water & coconut milk half n half to cook the vermicelli. It makes the dish very rich. Lets see how to make semiya biryani in detail.
Sorry for the poor picture. I will try to update it.
INGREDIENTS
- Short Vermicelli / Semiya – 1 packet or 200gms ( Roasted would be much better. I used bambino roasted short vermicelli)
- Big onion – 1 no (slice cut , optional)
- Turmeric powder – 1/4 tsp
- Red chilly powder – 1/2 tsp (optional)
- Carrot – 2 nos
- Beans – 5 nos
- Green peas – handful
- Potato – 1 no
- Water – 1.5 cups ( As mentioned in the packet)
- Garam masala powder – 1/2 tsp (optional)
To grind
- Grated coconut – 2 tbsp
- Green chillies – 2 nos ( use 3 for spicy taste)
- Ginger – 1 inch
- Cinnamon – 1 small piece
- Cloves – 2 nos
- Fennel – 1/2 tsp
To temper
- Cooking oil – 2 tbsp
- Jeera – 1 tsp
Coriander leaves – to garnish
Lime juice – few drops
Ghee – 1 tsp
Cashews – to garnish (optional)
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HOW TO MAKE VERMICELLI BIRYANI – METHOD
- Cut all the vegetables into small cubes and add all the 1.5 cups of water and pressure cook for 1 whistle.
- In a wide mouthed kadai , heat oil and add jeera.Then add the onion slices ( if using) and saute well.
- Add the ground coconut paste and mix well for few mins till raw smell emanates.
- Next add all the veggies along with the water and add the turmeric powder and required salt. Let it boil for few minutes.
- Finally add the roasted semiya and mix well. Cover & cook for sometime in low flame. Toss in between.
- Make sure the water is sufficient for the semiya to cook.. If not, add more and mix well. Use a fork kind of ladle to mix the mixture so that the vermicelli wont break much.
- Finally add the lime juice and garnish with coriander leaves.
Roast cashews in a tsp of ghee and add it on top before serving !
Serve hot with simple onion raita!
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TIPS
- Here i’ve used green chillies for grinding. So use red chilly powder only if necessary. OR if u don’t want to use green chillies , use red chilly powder alone while sautéing onions.
- U can use garam masala powder at the end if necessary.
- Add all the water ( i.e the water needed for cooking vermicelli ) while cooking vegetables in the pressure cooker.
- No need to pressure cook after adding the vegetables. Just cover the kadai or cooker with the lid.Open in between and stir the mixture well to avoid over cooking or burnt smell.
- Add water if necessary. Usually vermicelli takes 10 mins to cook well.
- This biryani looks mushy after cooking. U may feel it dint come out well .. But it needs some time to become flaky. Make sure you add correct quantity of water & use a fork to stir the mixture.
- Please prepare this dish at least 1 hour before serving.
- Sooner you prepare better the taste would be. If you want, you can reheat it by sprinkling little water and serve hot.
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