Go Back
+ servings
semiya biryani
Print Recipe
No ratings yet

Semiya biryani recipe

Semiya biryani recipe with quick video, step by step pictures. Combo post with curd semiya or thayir semiya.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 3


  • 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

To grind

  • 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

To temper

  • 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.