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Home » BIRYANI RECIPES » Semiya biryani recipe, Thayir semiya – combo post

Semiya biryani recipe, Thayir semiya – combo post

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Semiya biryani
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.

Updated:

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

semiya biryani
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Semiya biryani recipe

Semiya biryani recipe with quick video, step by step pictures. Combo post with curd semiya or thayir semiya.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 3

Equipments (Amazon Affiliate links)

  • pressure cooker
  • Blender or mixie
Cup measurements

Ingredients

  • Semiya - 1 & 1/2 cup Vermicelli
  • mixed vegetables- 1 cup chopped
  • Onion - 1
  • Tomato -1 small
  • Mint leaves - 10 leaves
  • Chopped coriander leaves - 2 tbsp
  • Coconut milk -1 & 1/4 cup can add upto 1 & 1/2 cup depending on the texture you want.
  • Salt - As needed

To grind

  • Cardamom - 1
  • Cinnamon - 1/2 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

To temper

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

Instructions

  • 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 1/2 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.

Video

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.
  • 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:

    1. 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.
    2. Place the whole spices, chilli, ginger, garlic in a mixie.to grind
    3. Grind the items  to a smooth paste with very less water.ground
    4. 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.fried onion
    5. Add the ground paste. Fry in medium flame for 2-3 minutes,taking care to not to burn it.Add ground paste
    6. Add the chopped veggies along with tomato(if desired) and the mint and coriander leaves and fry in medium flame for 3 minutes.Add veggies
    7. Add the coconut milk and bring to boil,add required salt.Add coconut milk
    8. Then add the vermicelli.Let it boil till it absorbs all the coconut milk.Add semiya
    9. 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.cooked

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

    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

  5. jayasree

    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

  8. Radhika

    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

  12. LG

    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

  19. Priti

    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

  25. lata raja

    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

  36. Laavanya

    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

  38. aipi

    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

  39. Cool Lassi(e)

    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

  47. GEETHA ACHAL

    மிகவும் அருமையாக இருக்கின்றது…எனக்கு மிகவும் பிடித்த சேமியா பிரியாணி…

    Reply

  53. Mahi

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

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

    Reply

  58. Sudha

    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

  59. Sudha

    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

  60. RAKS KITCHEN

    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

  65. Amudha Priya

    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

  67. Ranjana

    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

  68. pras rajan

    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

  72. ChitraChaudhuri

    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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