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Semiya biryani recipe, Thayir semiya recipe

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Semiya biryani
Semiya biryani or vermicelli biryani and curd semiya recipe with step by step pictures. I have tried vermicelli biryani from the outer wrapper of the vermicelli pack. It didn’t come out that good for first two times and I thought its a lame recipe. Then once we went to dinner to my hubby’s friend’s place. She had made this vermicelli biryani along with raita,poori,kurma and payasam . The meal was hearty and we loved it… I was amazed by the taste of biryani and didn’t recognise that it was made with vermicelli for first few mouths. I wanted to note down the recipe,but didn’t … I knew she had added coconut milk and mint leaves… so I tried my own way and the result was just awesome… This is perfect when you host someone for meals,you can club this along with some other dishes to make a delightful spread!
semiya biryani

Semiya biryani recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 10 mins   |  Cook time: 20 mins |  Serves: 3 | Author:

Click here for cup measurements

Learn how to prepare semiya biryani with step by step detailed instructions and pictures.

Ingredients

Vermicelli/semiya(roasted) – 1 & 1/2 cup
mixed vegetables,chopped – 3/4 – 1 cup
Onion – 1
Tomato(optional),small – 1
Mint leaves – 10 leaves
Chopped coriander leaves – 2 tbsp
Coconut milk,thin – 1 & 1/4 cup
Salt – As needed

To grind to a smooth paste*

Cardamom – 1
Cinnamon – 1/2 inch piece
Clove – 1
Star anise – a small portion
Fennel seeds – 1 tsp
Ginger – 1 inch piece
Green chillies – 4
garlic – 5 flakes
* If you are a bachelor and do not have blender, you can skip this grinding part, just temper with cinnamon, clove and cardamom and use one tsp of ginger garlic paste.

To temper

Oil+ghee – 2 tbsp
Jeera/cumin seeds – 1 tsp
Bay leaf – 1

How to prepare semiya biryani method:

  1. Roast the vermicelli with a tsp of ghee in medium flame,evenly with out changing its colour(if it not raosted vermicelli),you can also skip this part too. Grind the items given under ‘to grind’ table to a smooth paste with very less water.

    2. to grindground

  2. Heat a heavy bottomed pan(I used pot shaped cooker) with oil and temper with the items given under ‘to temper’ table. Add sliced onion fry till onion turns just transparent and add the ground paste. Fry in medium flame for 2-3 minutes,taking care to not to burn it.

    3. fried onionAdd ground paste

  3. Add the chopped veggies along with tomato(if desired) and the mint and coriander leaves and fry in medium flame for 3 minutes. Add the coconut milk and bring to boil,add required salt.

    4. Add veggiesAdd coconut milk

  4. Then add the vermicelli.Let it boil till it absorbs all the coconut milk and then keep the flame in lowest possible and cook covered for 4-5 minutes.

    5. Add semiyacooked

Notes

  • If you make the biryani with proper care/just like we make our rice biryani, you will get an equally yummy,delightful biryani.
  • Vegetables I used are-carrot,beans,green peas and cauliflower.
  • Don’t cook for long time than mentioned as it will make the vermicelli sticky. Also increasing the water/coconut milk will make it sticky and gooey. Using less water ratio and cooking in low flame is the key to get it nice!
  • You can grind the mint leaves along with the grinding items.
  • You can use ginger garlic paste and add the whole masalas while tempering and avoid the grinding part,if you are lazy to grind!

Garnish with cashews fried in ghee if you want,or just simply with chopped coriander leaves… serve hot with raita of your choice!
vermicelli biryani

THAYIR SEMIYA / CURD SEMIYA

This one,I recently had in one of my hubby’s friends house,she is a wonderful cook and expert in making biryani(Hyderabadi origin) and this time too she had made vegetable biryani along with raita,rasam and ladies finger curry and the ‘Thayir semiya’. I had this curd vermicelli for first time and asked her the recipe,I was like,why I haven’t tried this before?? It was totally yummy and broke the assumption I had before tasting this,so if you are also like me,go and try it immediately!

Thayir semiya

Ingredients ( makes two bowls as shown above)

Vermicelli/semiya – 1/2 cup

Water – 1&1/2 cup

milk – 1/4cup

Curd – 1/2 cup

Butter or sour cream (optional) – 1 tsp

Salt – As needed

Method

  1. Boil water in a pan with salt and add the vermicelli,cook till soft and before it starts sticking to the pan,put off the fire.(add butter if desired at this stage)

    2. Cooked

  2. Cool down and add milk and curd and mix well. Add water or curd or milk to get desired loose consistency.

    3. Add milk and curd

  3. Temper with the usual items you do same as for the curd rice,I just tempered with oil,mustard,green chilli,asafoetida and curry leaves.

    4. temper

Note:

  • You can add chopped ginger,coriander leaves,carrots,grapes as you do for curd rice to make it more special and rich!

I had this creamy,yummy and soft curd semiya with tomato thokku…

Thayir semiya

P.S. : Thanks for the lovely serving bowls Jeyashri ,I really needed some 😉

Reader Interactions

Comments

  2. On seeing the pic nobody will recognise it is vermecelli biryani. Very new and different one.
    Looks awesome.
    My mom makes this thayir semiya too.Came out very nice and clicks are nice and i have the same bowl which u have kept the thokku in the last pic.

    Reply

  8. Mouthwatering pulao and thayir semiya. When I'm hard pressed for time, I go for semiya pulao instead of with rice. But as you said, little care has to be taken to get decent results. Gorgeous presentation as always.

    Reply

  14. Raji, I was taken aback by the click. If not mentioned it will be very difficult to find out that the Briyani is made from vermicelli. Simply yummy raita to go along too.

    Reply

  22. Even I have tried Vermicilli Pualo, it tastes yumm..Only thing is I did not blend any ingredient instead used MTR Pulao masala along with ginger garlic paste. It tasted good. Vermicilli curd bath also tastes equally yummy.. Your pictures are tempting me to make again.

    Reply

  36. I dont add coconut milk n mint otherwise it's the same thing I do too and I simply love this one …that curd semiya my friend introduced to me ..I guess she done in the same way too…looks gud

    Reply

  48. Both dishes look yummm…mmm..mmm…
    I have the recipe to semiya biriyani from a packet of 7star semiya. And thayir semiya from a cookbook.
    Though I do cook both of these, seeing yours makes me want to try again.

    Reply

  70. Loving both the dishes. I was skeptical about thayir semia first too but liked it after tasting it. As for the biryani, thsi is pretty much how i make vegetable biryani – must try it with semia – looks really good Raks.

    Reply

  74. One pot meals are always a savior n they are well liked too ..especially if done as nicely as you have done here 🙂 Have bookmarked your yogurt semiya. Rocking recipes !!
    PS- loved your fork 🙂

    US Masala

    Reply

  76. Love both the choices..hard to pick which one is the best. I had posted a "Yogurt Sevai" ages ago with Pomegranate seeds and thaalithal..Semiya is so versatile. I guess it can pretty much be used in place of rice…except for sambhar saatham.LoL

    Hey, I made the dosai over the weekend. It came out delicious and what a color! I had it with Thogayal. Yum!

    Reply

  92. மிகவும் அருமையாக இருக்கின்றது…எனக்கு மிகவும் பிடித்த சேமியா பிரியாணி…

    Reply

  104. Semiya with coconut milk.Am damn sure, it will taste good! 😛 😛

    Thayir semiya saptathillaiya raji? Its an easy and tasty dish too!! 🙂

    Reply

  114. Hi Raji,

    Both the receipes are awesome.I once prepared vermicelli biriyani but it was ok only,as i didnt grind d items you mentioned in the grinding column.Instead i just added while tempering.Is that may be the reason.Have you ever tried like that.Incase if we're not having star anise means wat else we can put as the substitute or can we add garam masala.

    Reply

  116. Raji,

    Also tel me how much water u added or cocnut milk alone is enough.I added 1:1 since mine is a roasted vermicelli.also i fried in the ghee for few minutes.

    Reply

  118. Hi sudha,
    Thanks 🙂
    In case you dont have star anise its ok, you can omit it and use the rest of the things. Only the garlic,ginger and fennel(soambu) adds nice flavor.
    I too for the first times dint grind anything and made so bland,then it was not nice. If we make it properly with care exactly like our rice briyani, then this also comes out very nice.
    I used coconut milk powder,so I mixed coconut milk powder with 1 & 1/4 cup water. Thats it,no water separately.
    I dint fried my semiya,I just added as such.

    Reply

  128. hi, ths is the frst tm am vstng yr blog. i tried the semia biriyani recipe and it came out too goooooood!!!!!!!. my neighbours also tasted it and enquired abt the recipe. it's diff as well as trendy! thnk u!

    Reply

  132. Hello!

    I'm the kind of person who can't get measurements right even while making Maggi. I was very sceptical when I saw this recipe in the easy lunch section. But I had a few hours, and I tried it out today, and it was not just edible, it was delicious. Thank you from keeping me away from takeout lunch!

    Reply

  134. hi,
    all ur recipies are looking delicious, I had a idea while seeing this recipie,can we use string hoppers for making this recipie if so can u tell me how to do it?
    thanks
    sudha prasanna

    Reply

  142. Hi Raks, I read the Vermicilli Biryani recipe on the product pack that called for Biryani Masala and wasn't very convinced as I thought it might be a strong flavor against the bland Vermicilli base. I looked up the recipe and found yours to be different and tried your method. The Semiya Biryani turned out delicious, I enjoyed it with Boondi raita. Thank you very much for sharing this. Have a fantastic week ahead.

    Reply

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