Vermicelli Biryani Recipe | Semiya Biryani Recipe
Vermicelli Biryani Recipe – Semiya Biryani Recipe, recipe with step by step photos. Vermicelli Biryani is a very delicious and very simple to prepare Vermicelli recipe. 
My mom always makes vermicelli upma which is the traditional south indian breakfast.. i was simply drooling to make something in vermicelli other than upma, Then i remembered about the vermicelli biriyani my friend mentioning on the other day! so i got the ingredients..Ready!! and tried out the Vermicelli biriyani!! It turned out super tasty!! Its is very simple, delicious and filling recipe which you can accompanied by raita!
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Vermicelli Biriyani
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3
Ingredients
- Vermicelli -1 and 1/2 cup
- cumin seeds- 1 tsp
- Bay leaf – 1
- Onion- 2 medium size
- Coconut milk- 1 and 1/4 cup
- Coriander leaves – a small bunch.
- Mint/pudhina – a small bunch.
- Oil+ ghee -1 and 1/2 tsp
- salt – to taste
- TO GRIND:
- Ginger – 1/2 inch
- Garlic- 7 pods
- Fennel seeds – 1 and 1/2 tsp
- Green chilli – 2
- Cinnamon – 1 small stick
- Cloves – 5
- Elachi – 2
Instructions
- Grind the ” to grind” ingredients into a fine paste.
- Dry roast the vermicelli just for 2 mins.
- In a pan add in oil+ ghee, once it heat up add the cumin seeds, bay leaf, onion and cook until the onions turns light golden brown.
- Add the grinded paste and sauté for 3 tp 4 mins until the raw smell leaves off.
- Add the veggies to the cooked masala and cook until the veggies are cooked.
- Add coconut milk and salt, give a mix and cook for 1 minute.
- Now add the vermicelli, mix gently and cook until the vermicelli absorbs the coconut milk.
- Finally close the lid and cook for another 2 to 3 mins.
- Now the Vermicelli biriyani is ready!!! Serve Hot with onion raita!
Notes
You can add any veggies like cauliflower, beans…
Make sure the measurement of the coconut milk/ water is proper or else it turns sticky.
Do not over cook the vermicelli it turns mushy.
Keep the flame in medium throughout out the cooking.
- Category: Breakfast/dinner
- Cuisine: Indian
Step by Step pictures:
Grind the “To grind ” ingredients into a fine paste.
Dry roast the vermicelli.
In a pan add in ghee+ oil, once it heat up add the bay leaves and cumin seeds.
Add the onions sauté until turns light brown.
Now add the grinder mixture.
Saute for few seconds…
Now add the veggies sauté it for 5 mins.
Add the coriander leaves and mint leaves.
Next the coconut milk
Add the required amount of salt.
Now add the vermicelli…
Keep the lid open and cook until the vermicelli boils in the coconut milk.
close for lid and cook for just 3 mins.
This is ready to served. Serve hot with onion raita.
