Semiya Biryani / Vermicelli Biryani
A delicious vegetable biryani, made cooked semiya and vegetables. Best with raita / pickle / salad .. !!
Serves: 3 - 5
For semiya / vermicelli:
1/2 teaspoon ghee
200 g / 1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) semiya / vermicelli
3 cups (600 ml) water
1/2 teaspoon salt
In a wide kadai / frying pan, heat 1/2 teaspoon ghee and dry roast semiya / vermicelli on a medium heat until light brown ( approximate roasting time 10 - 12 minutes & stir continuously ).
Heat 3 cups of water in a bowl with 1/ 2 teaspoon salt. When water starts boiling, add roasted semiya and cook till just tender. Drain out water in a colander and pour some more cold water on top and drain well ( This prevents the semiya from sticking to each other ). Keep aside.
2 tablespoon ghee / oil
2 cinnamon stick
25 g (1 onion) onion, chopped
2 teaspoon ginger - garlic paste ( fresh and homemade )
25 g (1 tomato) tomato, chopped
3/4 teaspoon red chilli powder
½ teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder (or ¼ teaspoon cinnamon powder, ¼ teaspoon clove powder and ¼ teaspoon nutmeg powder)
2 carrots, diced
5 French beans, chopped
5 cauliflower florets ( 20 g )
10 g green peas
1 tablespoon chopped mint and coriander leaves
Salt to taste ( 1/2 teaspoon or to taste )
Shallow fried golden onions (optional)
Shallow fried cashew nut and raisins (optional)
Heat ghee in a large saucepan. Add cardamom, cloves and cinnamon and fry on a medium heat until fragrant. Add onion and fry until golden color.
Add ginger garlic paste and fry till golden color.
Add tomato, red chilli powder, turmeric powder, coriander powder and garam masala powder (or clove, cinnamon and nutmeg). Mix all the ingredients well and fry on a low heat for 3 - 4 minutes.
Add the vegetables (you can add any vegetables of your choice) and salt to taste. Cover and cook for 10 - 12 minutes ( until 3/4 done and coated with spices and tomatoes / water dries up ). Recipe suggestion - you can also microwave high (750 W) vegetables like carrot, French beans and potato with 50 ml / 1/4 cup water (cut into cubes) for 4 minute 30 seconds and add along with the tomatoes. Then it won't take much time for cooking.
Add chopped mint and coriander leaves. Mix well.
Add boiled semiya and mix well. Cover and cook on a low heat for another 5 – 7 minutes. Open the lid and stir gently until semiya well mixed with spices and other vegetables.
Garnish biryani with shallow fried onions, cashew nuts and raisins (optional). Serve with raita, fresh salad, pickle or korma …