SEMIYA BIRIYANI RECIPE / VERMICELLI BIRYANI RECIPE

INGREDIENTS:

• Double roasted semiya (vermicelli) - 1 cup
• Water - 2 cups
• Beans, carrot, potato and shelled peas - 1 cup
• Mint leaves - a handful
• Grated ginger  - 1 tsp.
• Green chillies - 2
• Curd - 2 tablespoons
• Cinnamon stick - 2
• Clove - 2
• Cardamom - 2
• Bay leaves - 2
• Garam masala - 1 tsp
• Oil - 1 tablespoon
• Ghee - 1 tablespoon
• Ghee fried bread pieces - few
• Salt - to taste
• Ghee fried cashews (optional)

METHOD:

• Wash and cut the vegetables into small cubes. Crush ginger. 
• Heat oil and ghee in a pan, add the whole spices, green chillies, crushed ginger and mint leaves. (If using onion and garlic, saute it first and then add mint leaves). Saute for a minute. 
• Add the vegetables, little salt and curd. Sauté for two minutes. Pour in the water and when it starts boiling add remaining salt, vermicelli(semiya). Mix well. 
• Simmer the stove and cover with a lid. Cook till done. Add garam masala, mix well.
• Garnish with ghee-fried cashews and coriander leaves. Serve hot with any raitha of your choice.

NOTE:

Ordinary vermicelli(semiya) can be fried in ghee until golden brown and can be substituted instead of double roasted semiya.
Use water as mentioned in the packet.