Vermicelli (Semiya) Vegetable Biryani

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Vermicelli (Semiya) Vegetable Biryani
1Vermicelli (Semiya) Biryani Recipe
Prep & Cooking Time: 40 mts
Serves 5 persons
Cuisine: Indian
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Ingredients:
2 1/2 cups vermicelli, roast in a tsp of ghee for 4-5 mts till golden brown
2 cups cubed, mixed vegetables (beans, capsicum, carrot, peas, potato)
1 finely sliced large onion
1 tsp green chili-ginger paste
1/2 tsp cumin seeds
2 cloves
1 elaichi
1/2″ cinnamom
1 bay leaf
1 large tomato, chopped
1 tbsp chopped coriander leaves
2 tbsps chopped mint leaves
1/2 tbsp oil
1 tbsp ghee
salt to taste
Biryani Masala – Grind to make a fine powder
2 cloves
1/2″ cinnamon stick
1 elaichi/cardamom
pinch of shah jeera
5-6 pepper corns
1 Boil 5 cups of water and add the vermicelli along with cloves, cinnamon, cardamom, 1 tsp salt and 1 tsp ghee. Once the vermicelli is half cooked (it should be undercooked), turn off heat, pour the vermicelli into a colander to drain completely and spread on a wide plate. Keep aside
2 Heat oil and ghee in a cooking vessel, add bay leaf and cumin seeds and let them splutter. Add the sliced onions and saute for 4 mts. Add the green chilli-ginger and saute for a mt.
3 Add the cubed vegetables (if using beans, blanch in hot water for 4 mts) and saute on medium heat for 3 mts. Add salt to taste (remember you have already added salt to the boiling vermicelli, so add accordingly). Add tomatoes, place lid, reduce flame and cook for 12-13 mts. Add biryani masala pwd and mix.
4 Now, add the cooked semiya to the sauteed onion-vegetable base and mix it lightly and see that no lumps form. Place lid and cook over low flame for 12-15 mts. Garnish with coriander leaves.
5 Serve hot with raita or pickle of your choice.