Semiya Biryani Recipe
Immerse yourself in the delightful experience of South Indian cuisine with this flavorful Semiya Biryani, a delightful dish that brings together the delicate strands of vermicelli with a medley of vegetables and aromatic spices. Perfect for a light dinner or a fulfilling breakfast, this dish is a heartwarming blend of textures and flavors that will leave you craving more.
Ingredients
| Ingredient | Quantity |
|---|---|
| Semiya (Vermicelli) | 2 cups |
| Water | 4 cups |
| Carrot (Gajjar) | 1, chopped |
| Green peas (Matar) | 1/2 cup |
| Whole Wheat Brown Bread | 2 slices |
| Sunflower Oil | 2 teaspoons + 1 teaspoon |
| Onion | 1, finely chopped |
| Ginger Garlic Paste | 1 teaspoon |
| Tomato | 1, chopped |
| Mint Leaves (Pudina) | 6 leaves |
| Garam Masala Powder | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Cloves (Laung) | 3, whole |
| Cardamom (Elaichi) Pods/Seeds | 2, whole |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 250 |
| Protein | 7 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Sodium | 250 mg |
Preparation Time
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 4
Instructions
To embark on the culinary adventure of making Semiya Biryani, follow these detailed steps that ensure a beautifully layered and aromatic dish.
-
Roasting the Semiya:
Begin by heating a heavy-bottomed pan over medium flame, and add the semiya (vermicelli). Dry roast the vermicelli for about 2-3 minutes until it turns golden and aromatic, stirring frequently to prevent burning. -
Cooking the Semiya:
In a separate pot, bring 4 cups of water to a boil. Once boiling, add 1 teaspoon of sunflower oil and the roasted vermicelli. Cook for approximately 2 minutes or until the vermicelli is about 90% cooked. Drain the excess water and set the vermicelli aside. Gently fluff it with a fork to separate the strands and prevent clumping. -
Sautéing the Aromatics:
In the same heavy-bottomed pan, heat the remaining sunflower oil over medium heat. Add the whole spices: cinnamon stick, cloves, and cardamom pods. Sauté them for about a minute until they release their fragrant oils. -
Building the Base:
Add the finely chopped onion to the pan and sauté until it turns translucent. Introduce the ginger garlic paste, cooking until the raw aroma dissipates. Follow with the chopped tomato, allowing it to cook down into a soft, mushy mixture. -
Incorporating the Vegetables:
Toss in the mint leaves, sautéing for an additional minute to enhance their flavor. Next, add the chopped carrot and green peas, cooking for another minute to allow them to soften slightly. -
Flavoring the Biryani:
Pour in the required water along with salt, garam masala powder, and red chilli powder. Mix thoroughly, then cover the pan and let it simmer until the water evaporates and the vegetables are tender, about 5-7 minutes. -
Adding Bread and Vermicelli:
Tear the brown bread into small pieces and add them to the vegetable mixture, sautéing for about a minute until well combined. Finally, fold in the cooked semiya gently, mixing with a fork to ensure everything is evenly distributed without breaking the vermicelli. Cook for an additional 2-3 minutes on medium flame, allowing all the flavors to meld together. -
Serving the Biryani:
Your delicious Semiya Biryani is now ready to be served hot. This delightful dish pairs wonderfully with a refreshing **Tomato Onion Cucu
