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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.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 3

Ingredients

  • 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

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 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.

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.