Semiya Biryani

Name: Semiya Biryani
Total time: 2400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup roasted vermicelli; 1 medium sized onion (sliced); 1 medium sized tomato (sliced); 1/2 cup carrot (chopped); 1/2 cup beans (chopped); 1/4 cup peas; 3 green chilli(slit); 1 tbsp ginger(minced); 7 cloves garlic (sliced); A few springs of mint and coriander leaves; 2 cups water; as needed Salt; 1 tbsp oil; 1 tbsp ghee; Spices:; 1 bay leaf; 5 nos cardamom; 5 nos cloves; 1 ” piece cinnamon; 1 tbsp fennel seeds; 1 tbsp cumin seeds; 1/4 tsp turmeric powder

Jayalakshmi Rangarajan @cook_15527188

#Reshkitchen #reshkitchen

The semiya biryani is an extended version of the humble semiya upma. The wors ‘upma’ is dreaded by most , but not me , I love both semiya and rava upmas . For those who detest upma, this Biryani version can be a refreshing alternative. The semiya is cooked in an assortment of spices and vegetables that makes it all the more appetizing and flavorful. Here’s my take on the semiya biryani.

#Reshkitchen #reshkitchen

Jayalakshmi Rangarajan @cook_15527188

#Reshkitchen #reshkitchen

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Ingredients

30-40 minutes

2 servings

1 cuproasted vermicelli
1medium sized onion (sliced)
1medium sized tomato (sliced)
1/2 cupcarrot (chopped)
1/2 cupbeans (chopped)
1/4 cuppeas
3green chilli(slit)
1 tbspginger(minced)
7 clovesgarlic (sliced)
A fewsprings of mint and coriander leaves
2 cupswater
as neededSalt
1 tbspoil
1 tbspghee
Spices:
1bay leaf
5nos cardamom
5nos cloves
1” piece cinnamon
1 tbspfennel seeds
1 tbspcumin seeds
1/4 tspturmeric powder

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Steps

30-40 minutes

1

Chop all the vegetables and keep them ready. In a wide pan, heat equal quantity of oil&ghee. Then add the spices and sauté until they turn aromat.
2

Next add the slit green chilli, ginger and garlic and sauté till the raw smell leaves. This recipe calls for freshly minced and sliced ginger and garlic respectively, instead of ginger garlic paste. Trust me, this step adds a unique flavor to the dish.
3

Then add the sliced onions and sauté till it turns translucent. While it’s getting done halfway, add some fresh mint leaves. Cooking mint leaves with onion adds additional flavor.
4

After the onions are cooked well, toss in the sliced tomatoes and sauté until soft. The tomatoes needn’t turn mushy.
5

Now add all the vegetables along with turmeric powder.
6

Add 2 cups of water along with required salt and cook covered in medium flame, until the vegetables turn soft. This will take about 10 minutes. I prefer 1:2 ratio for vermicelli vs water.
7

Once the vegetables are cooked, toss in the vermicelli, mix well and cook for about 5 minutes. When the vermicelli turns soft and cooked, sprinkle a few coriander leaves.
8

There it is, the semiya biryani is ready. The dish can be served with coconut chutney or raita. I prefer coconut chutney.
9

NOTES: * This recipe doesn’t call for any ground spice or masala powder. All the required flavors are incorporated from the whole spices, chilli, ginger and garlic. *Since I’ve used roasted vermicelli (Bambino) there’s no need to roast the vermicelli in ghee prior to use.