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Vermicelli Biriyani


  • Author: Nithya Ravikumar
  • 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

  1. Grind the ” to grind” ingredients into a fine paste.
  2. Dry roast the vermicelli just for 2 mins.
  3. 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.
  4. Add the grinded paste and sauté for 3 tp 4 mins until the raw smell leaves off.
  5. Add the veggies to the cooked masala and cook until the veggies are cooked.
  6. Add coconut milk and salt, give a mix and cook for 1 minute.
  7. Now add the vermicelli, mix gently and cook until the vermicelli absorbs the coconut milk.
  8. Finally close the lid and cook for another 2 to 3 mins.
  9. 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