Subbus Kitchen

menu icon
go to homepage
  • Home
  • Recipe Index
  • About Us
  • Contact Us

search icon
Homepage link
  • Home
  • Recipe Index
  • About Us
  • Contact Us

×
Home » Recipes » Biryani Recipes

Semiya Biriyani | Vermicelli Biryani Recipe

Last Updated On: Nov 29, 2020 by Sowmya Venkatachalam

Semiya Biriyani | Vermicelli Biryani Recipe
Jump to Recipe Jump to Video Print Recipe

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

  1. 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.
  2. 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
  3. 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.

Table of Contents

Toggle
    • Recipe card to make Semiya Biriyani
  • Semiya Biriyani | Vermicelli Biryani Recipe
        • Equipments Needed
    • Ingredients
      • Vegetables and Greens
      • For making Biryani Masala
      • For Tempering
    • Instructions 
      • Cooking Semiya (Vermicelli)
      • Making of fresh Biriyani masala
      • Cooking of the Biryani
    • Video
    • Nutritional Info
    • Method to make Semiya Biryani with step by step pictures :
      • COOKING SEMIYA (VERMICELLI)
      • MAKING OF FRESH BIRIYANI MASALA
      • COOKING OF THE BIRYANI

Recipe card to make Semiya Biriyani

Semiya Biriyani | Vermicelli Biryani Recipe
Pin Recipe

Semiya Biriyani | Vermicelli Biryani Recipe

Course: Kids Lunch Box, Lunch
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
  • Heavy Bottomed Pan
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
Calories: 187.7kcal
Author: Sowmya Venkatachalam
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.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

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!

 

Love the Recipe? Share with Everyone
   2   
2
Shares

More All Recipes

  • Creamy cucumber kheer (vellarikkai payasam) served in a bowl, topped with ghee-roasted cashews and raisins.
    Cucumber Kheer Recipe | Vellarikkai Payasam Recipe
  • Khandvi
  • A bowl of Dal Palak, a creamy and nutritious Indian lentil curry made with spinach, garnished with a flavorful ghee tempering of cumin seeds, red chilies, and garlic, served alongside rice and roti.
    Dal Palak
  • A bowl of rich, dark brown Vatha Kuzhambu Paste with a glossy texture, garnished with fried curry leaves and turkey berries, placed on a wooden surface alongside tamarind, red chilies, and spice ingredients.
    Vatha Kuzhambu Paste
About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

Learn more →

Latest Recipes

  • Saamai Paal Payasam Recipe | Indian Millet Dessert Recipe
  • Delicious bowl of Thakkali Kuzhambu (South Indian tomato curry) served with idli, garnished with fresh coriander leaves, and accompanied by a side of crispy dosa.
    Thakkali Kuzhambu | Tomato Kurma Recipe
  • Traditional South Indian Ulundhu Kanji (Urad Dal Porridge) served in a bowl, garnished with spices and a smooth, creamy texture.
    Ulundhu Kanji | Ulutham Kanji | Urad Dal Porridge
  • Golden brown, crispy Poha Vada served on a plate, garnished with fresh coriander and accompanied by green chutney. The vadas have a crunchy exterior with a soft, spiced flattened rice (poha) filling.
    Crispy Poha Vada (Aval Vadai) Recipe
  • A delicious bowl of Kadhi Pakora, featuring golden, crispy pakoras served in a creamy, tangy yogurt gravy, garnished with fresh cilantro and a tempering of mustard seeds and curry leaves.
    Kadhi Pakora | Besan Ki Kadhi
  • A bowl of rich and creamy Carrot Halwa (Gajar Ka Halwa) garnished with fried cashews, almonds, and pistachios.
    Carrot Halwa | Gajar Ka Halwa

Footer

↑ Back to Top

Links

  • Home
  • Recipe Index
  • About Us
  • Privacy Policy
  • Contact Us

Copyright © 2024 Subbus Kitchen | Managed by HostMy.Blog

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required