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!
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)
Water – 1&1/2 cup
milk – 1/4cup
Curd – 1/2 cup
Butter or sour cream (optional) – 1 tsp
Salt – As needed
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 😉