Semiya biryani recipe with quick video, step by step pictures. Combo post with curd semiya or thayir semiya.
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 (Ashwini Gandhi raj)had made this vermicelli biryani along with raita, poori, potato masala and payasam . The meal was hearty and we loved it. I was amazed by the taste of biryani and didn’t recognize that it was made with vermicelli for first few mouths.
Check out how to plan a lunch menu with this semiya biryani: Click the below picture
Wanted to note down the recipe, but didn’t … I knew she had added coconut milk and mint leaves as she knew Aj loves those in his biryani(how thoughtful!). 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 recipe
- Semiya - 1 & ½ cup Vermicelli
- mixed vegetables- 1 cup chopped
- Onion - 1
- Tomato -1 small
- Mint leaves - 10 leaves
- Chopped coriander leaves - 2 tbsp
- Coconut milk -1 & ¼ cup can add upto 1 & ½ cup depending on the texture you want.
- Salt - As needed
- Cardamom - 1
- Cinnamon - ½ inch piece
- Clove- 1
- Star anise - a small portion
- Fennel seeds - 1 tsp
- Ginger - 1 inch piece
- Green chillies - 5 medium spice
- garlic - 5 flakes
- Oil+ghee - 2 tbsp
- Jeera/cumin seeds - 1 tsp
- Bay leaf - 1
- Optional step: Roast the vermicelli with a tsp of ghee in medium flame, evenly with out changing its colour, you can also skip this part too.
- Grind the items given under ‘to grind’ table to a smooth paste with very less water.
- Heat a heavy bottomed pan (I used pot shaped cooker) with oil + ghee and temper with cumin seeds, biryani leaf.
- Add sliced onion fry till onion turns just transparent and add the ground paste. Fry in medium flame for just ½ minute
- Add the chopped veggies along with tomato (if desired) and the mint and coriander leaves. Add little salt for veggies and fry in medium flame for 4 minutes.
- Add the coconut milk and bring to boil, add required salt.
- 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.
- 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.
- Use ginger garlic paste and add the whole masalas while tempering and avoid the grinding part, if you want to avoid grinding.
How to prepare semiya biryani method:
- Optional step: 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.
- Place the whole spices, chilli, ginger, garlic in a mixie.
- Grind the items to a smooth paste with very less water.
- Heat a heavy bottomed pan (I used pot shaped cooker) with oil + ghee and temper with cumin seeds, biryani leaf. Add sliced onion fry till onion turns just transparent.
- Add the ground paste. Fry in medium flame for 2-3 minutes,taking care to not to burn it.
- 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.
- Then add the vermicelli.Let it boil till it absorbs all the coconut milk.
- Keep the flame in lowest possible and cook covered for 4-5 minutes. Once done, fluff it gently and let it cool down for couple of minutes. Semiya will separate as it cools.
Garnish with cashews fried in ghee if you want,or just simply with chopped coriander leaves… serve hot with raita of your choice!
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!
Ingredients ( makes two bowls as shown above)
Vermicelli/semiya – ½ cup
Water – 1&½ cup
milk – ¼cup
Curd – ½ cup
Butter or sour cream (optional) – 1 tsp
Salt – As needed
- 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)
- Cool down and add milk and curd and mix well. Add water or curd or milk to get desired loose consistency.
- 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.
- 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…
P.S. : Thanks for the lovely serving bowls Jeyashri ,I really needed some 😉