Semiya Biriyani | Vermicelli Biryani Recipe, a fusion recipe made using Vermicelli, vegetables and whole masalas. Vermicelli is a versatile ingredient, it is used in various cuisines, we can make variety of dishes using this. Semiya Payasam, Semiya Upma, Curd Semiya are some of the common recipes made using Vermicelli in Tamil Nadu.
The cooking of Semiya Biriyani is similar to cooking vegetable biriyani (without dum) with a single difference of using Semiya in place of basmati rice. It's very easy to make and perfect for the pot lucks and kids lunch boxes. Serve this with Onion Raita
If you like this Semiya Biriyani, then you can also try other Biriyani Recipes
- Vegetable Biriyani Recipe – Vegetable Biriyani is one of the rich variety rice in Indian Cuisine. Vegetable rich rice with aromatic spices gives a wonderful flavour for the dish.
- Tomato Biryani Recipe - Tomato Biryani Recipe, a biriyani variety that has a rich flavor or tomato along with masala. Serve with Raita of your choice and enjoy this aroma rich Tomato Biryani
- Ambur Vegetable Biryani Recipe - Ambur Vegetable Biryani Recipe is a very popular Biriyani in TamilNadu. Its the speciality of Nawab of Arcots from Ambur district of TamilNadu. This is the vegetarian version of Ambur Biryani.
Recipe card to make Semiya Biriyani
Semiya Biriyani | Vermicelli Biryani Recipe
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 187.7kcal
Semiya Biriyani | Vermicelli Biryani Recipe is a flavorful dish made using Vermicelli, vegetables and whole masalas. Unlike Rice Biryani, this would be light and perfect for lunch or dinner. This is also perfect for the potluck / kids lunch boxes.
Print Recipe
Ingredients
- 1 cup Vermicelli (Semiya) 1 cup = 250 ml
- 1½ teaspoon Salt
- ¼ teaspoon Turmeric Powder
Vegetables and Greens
- 1 nos Onion sliced thin
- 1 nos Tomato chopped
- 1 nos Carrot cubed
- 10 nos Beans cut into approx 1" pieces
- 1 nos Potato cubed
- ¼ cup green peas
- 2 tablespoon Curd (Plain Yogurt)
- 10 nos Mint Leaves
- ¼ cup Coriander Leaves chopped
For making Biryani Masala
- ¼ teaspoon Fennel Seeds
- 3 nos Garlic cloves
- 2 nos Green Chili
- 1 inch Ginger
- 1 inch Cinnamon Stick
- 2 nos Cloves
- 2 nos Cardamom
For Tempering
- 2 tablespoon Oil
- 1 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 2 nos Bay Leaf
- 1 nos Star Anise
Instructions
Cooking Semiya (Vermicelli)
- Heat the pan and dry roast the semiya till its light brown
- Add 2.5 - 3 cups of water in a pan and bring it to boil. Mix one teaspoon of salt in the water. Add the roasted Semiya and cook till the semiya is soft.
- Drain the cooked semiya and wash it under running water to remove the stickiness of the semiya. Keep this cooked semiya aside
Making of fresh Biriyani masala
- In a mixer take all the grinding ingredients (Fennal seeds, Garlic cloves, Ginger, Green chili, Cinnamon stick, Cloves and Cardamom) and grind them to a smooth paste (If required add a 1-2 teaspoon of water to grind).
Cooking of the Biryani
- Heat a heavy bottomed pan. Add oil and ghee. Once the oil is hot, add cumin seeds and allow it to sputter. Then, add bay leaf, star anise and saute for few seconds.
- Add sliced onions and saute the onions till they are light brown.
- Then add Biriyani masala (fresh ground masala that we prepared) and saute for couple of minutes. Now, add mint and coriander leaves and mix well
- Then add tomato, beans, carrot, potato and green peas and saute the veggies in high flame for 2 minutes.
- Now add sour curd, turmeric powder and salt (about 1 tsp) and stir well. Add about ½cup water and cook the veggies till the vegetables are cooked and they are tender.
- When the veggie are cooked, add the cooked vermicelli and gently toss it so that the vermicelli and the veggies are nicely mixed up. Adjust salt if you required.
- The delicious Semiya Biriyani is all ready to serve!
Video
Nutritional Info
Nutrition Facts
Semiya Biriyani | Vermicelli Biryani Recipe
Amount Per Serving (1 serving)
Calories 187.7
Calories from Fat 32
% Daily Value*
Fat 3.6g6%
Saturated Fat 0.3g2%
Polyunsaturated Fat 1.8g
Monounsaturated Fat 0.7g
Cholesterol 0.2mg0%
Sodium 1396.3mg61%
Potassium 61.8mg2%
Carbohydrates 32.6g11%
Fiber 2.1g9%
Sugar 1.4g2%
Protein 5.5g11%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Semiya Biryani with step by step pictures :
COOKING SEMIYA (VERMICELLI)
-
Heat the pan and dry roast the semiya till its light brown
- Add 2.5 - 3 cups of water in a pan and bring it to boil. Mix one teaspoon of salt in the water. Add the roasted Semiya and cook till the semiya is soft.
- Drain the cooked semiya and wash it under running water to remove the stickiness of the semiya. Keep this cooked semiya aside
MAKING OF FRESH BIRIYANI MASALA
- In a mixer take all the grinding ingredients (Fennal seeds, Garlic cloves, Ginger, Green chili, Cinnamon stick, Cloves and Cardamom) and grind them to a smooth paste (If required add a 1-2 teaspoon of water to grind).
COOKING OF THE BIRYANI
-
Heat a heavy bottomed pan. Add oil and ghee. Once the oil is hot, add cumin seeds and allow it to sputter. Then, add bay leaf, star anise and sauté for few seconds.
- Add sliced onions and saute the onions till they are light brown.
- Then add Biriyani masala (fresh ground masala that we prepared) and saute for couple of minutes. Now, add mint and coriander leaves and mix well
-
Then add tomato, beans, carrot, potato and green peas and saute the veggies in high flame for 2 minutes.
- Now add sour curd, turmeric powder and salt (about 1 tsp) and stir well. Add about ½cup water and cook the veggies till the vegetables are cooked and they are tender.
- When the veggie are cooked, add the cooked vermicelli and gently toss it so that the vermicelli and the veggies are nicely mixed up. Adjust salt if you required.
- The delicious Semiya Biriyani is all ready to serve!
