Semiya is a very easily available ingredient and the ready availability of vegetables makes semiya biryani an easy to cook and nutritious recipe whenever you feel like you don’t want to spend to much time in the kitchen.
Ingredients :-
- Vermicelli/Semiya – 250 gm
- Ghee -1 tbsp
- Oil – 1 tbsp
- Mixed vegetables chopped – 1 cup (carrot, cabbage , cauliflower, beans and peas)
- Grated coconut – ½ cup
- Cinnamon – 1
- Cloves – 4
- Saunf – ¼ tsp
- Ginger – small piece
- Garlic – 5 pods
- Cardamom – 2
- Green chilly – 3 to 4
- Bay leaf – 2
- Cumin seeds – ½ tsp
- Onion – 3
- Mint and coriander leaves chopped – ½ cup
- Salt as per taste
Method:-
- First of all grind cinnamon, cloves, saunf, ginger, garlic, green chillies, cardamom and make a smooth paste.
- Chop all the vegetables to small pieces.
- Now grind grated coconut and make a smooth paste by adding little water to it.
- In the meantime you can filter the coconut milk and keep it ready.
- Take a heavy bottomed pan and heat a tbsp of ghee.
- Roast vermicelli for a minute.Just ensure that the colour does’t change.
- Heat a tbsp of oil in the same pan.
- Add cumin seeds and bay leaf.
- When cumin seeds starts crackling add chopped onion and fry untill golden brown.
- Now you can add the ground masala paste and saute till raw smell goes.
- Now add the chopped cabbage, carrot, cauliflower, beans and peas and mix well.
- Add chopped mint and coriander leaves and saute.
- Add coconut milk, salt and bring it to boil.
- Once it is boiled add the roasted vermicelli.
- Stir well and let it cook over a medium flame.Ensure that you cover it.
- Whe you see that the vermicelli has absorbed the coconut milk,you can reduce that flame and cook for another 4 to 5 minutes.
- Stir well in between.
- Now your semiya biryani is ready.
- Garnish with chopped coriander leaves and serve hot.
- If you want you can have this biryani with raita as well.