Vermicelli Biryani is made with the same ingredients used in making vegetable biryani but the rice is replaced with vermicelli/Semiya. Also the cooking time is comparatively less compared to the regular vegetable (rice) biryani. Instead of making the usual Semiya upma (which is a “Not so favourite” lunch box recipe at least in our house) you can add a twist to the dish and make this yummy recipe. Everyone will love it and you will surely get a request to add it to the regular lunch menu 😉

PREP TIME: 5 Mins

COOKING TIME: 15 Mins

Ingredients

Cumin Seeds – ½ teaspoon

Bay leaf – 1

Cloves – 2

Cinnamon stick – 1

Onion – 1 finely sliced

Tomato – 1 sliced

Green Chilli – 1

Ginger & Garlic finely chopped – 1 teaspoon

Mint leaves – 20 leaves

Coriander leaves – 10 sprigs

Oil – 2 teaspoon

Ghee/clarified butter – 1 teaspoon

Salt – to taste

Chilli powder – 1 tea spoon

Coriander powder – 1 teaspoon

Turmeric powder – ¼ tea spoon

Mixed vegetables – 1 cup (carrot, peas, cauliflower and beans)

Roasted Semiya/Vermicelli – 1 cup

Procedure

STEP 1: Heat oil and ghee in a pan. Add bay leaf, cloves, cinnamon and cumin seeds. Fry for a minute.

STEP 2: Add the sliced onion, green chilli and chopped ginger garlic. Cook till the onions turn golden brown.

STEP 3: Chop the mint leaves finely and add it to the onion mixture. Cook for a minute and then add the sliced tomato.

STEP 4: Once the tomato turns mushy add the turmeric powder, chilli powder, coriander powder and salt. Add ¼ cup of water and let it cook for 2 minutes.

STEP 5: Add in the mixed vegetables. Cover and cook for 5 minutes.

STEP 6: Add in the roasted vermicelli and 2 cups of water. Mix well. Cover the pan and cook for 7 – 10 minutes. (The vermicelli shouldn’t turn mushy).

STEP 7: Garnish with some chopped cilantro and serve.

TIP: Vermicelli biryani can be served with onion-tomato raitha or chips.