Wednesday, August 6, 2014

Semiya Biryani / Vermicelli biryani


Semiya biryani
Semiya Biryani

Ingredients (serves for 2)

Semiya / Vermicelli - 3 cups (1 cup size = 150 ml)
onion (medium size) - 1/2 (I used the remaining half for making raitha)
carrot (chopped) - 1 fist full
capsicum (chopped) - 1 fist full
beans (chopped) - 1 fist full
cabbage (chopped) - 1 fist full
tomato (chopped) - 1 fist full
bay leaves - 1
cinnamon - 1 small stick
fennel seeds - 1 tsp
cashews - 4 - 5
oil - 3 tsp
ginger garlic paste - 1 tsp
green chili - 1
garam masala - 2 tsp
red chili powder - 1/2 tsp
salt - as needed


Method:

  • chop the onion and slit the green chili lengthwise
  • heat oil in a vessel and add fennel seeds, cashews, bay leaves and cinnamon stick
  • once it splutters, add chopped onion, green chili
  • fry till the onions become transparent and then add ginger garlic paste
  • saute till the raw smell goes off
  • add chopped carrot, beans and capsicum. Sprinkle some water and cook covered for few mins until the veggies are 3/4th cooked
     
  • add chopped tomato and cook till the tomatoes become mushy
  • finally add the cabbage and give a stir (As cabbage will cook fast and leave some moisture, I always add it once the tomatoes are cooked. Don't add along with other veggies)
  • add garam masala and saute well
  • add 3 1/2 cups of water, red chili powder and salt and bring it to boil
     
  • once the water gets boiled, add the semiya
  • stir well and cook covered until the semiya gets cooked and water is gone
     
  • serve hot with onion raitha


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