Semya (Vermicelli) Biryani

Ingredients:

1. Vermicelli, of course (2 cups)

2. Any vegetables – I use beans, carrots, peas, corn (mixed vegetables), broccoli, tomatoes, Potatoes,

3. Onions, green chilli, coriander

4. ginger, garlic, cardamom, cloves, cinnamon,  coconut pieces medium-sized 4 pieces, poppy seeds 2 table spoons

5. dry mint (podina) powder (3 table spoons)

6. soy chunks (number depends on your taste – I use 15 to 20)

7. Masala leaves, few cashew and few almonds

Preparation:

  1. Saute masala leaves, cashew cut almonds in oil and add onions and green chilli (cut onions and chilli into thin long pieces). After the onions  turned into little brown, add all the vegetables and add few spoons of oil and butter and let the vegetables cook for about 10 min. Add salt to taste.
  2. Add the soy chunks to boiling water and cook them for 5 to 10 minutes simultaneously and drain the water and add them to vegetables that are being cooked.
  3. Grind all spices (ginger, garlic, cloves, cinnamon, cardamom, poppy seeds, coconut) into a paste and add to the vegetables when they are well cooked and let them cook for few more minutes and add the dry mint powder to the cooked vegetables.
  4. Boil some water separately and add the vermicelli to boiling water and let the vermicelli cook for 5 minutes. Drain the water.
  5. Add the vermicelli to the cooked vegetables and let the whole thing cook for another 5 to 10 minutes. Add a lillt butter after it is cooked.
  6. Garnish with coriander.
  7. Vermicelli biryani is ready.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s