Vermicelli Biryani Recipe: A Delightful South Indian Breakfast
Vermicelli Biryani, also known as Semiya Biryani, is a flavorful and aromatic South Indian dish that makes for a perfect breakfast, lunch, or light dinner. It’s a vegetarian delight loaded with crunchy vegetables and seasoned with a blend of aromatic spices. Unlike traditional rice-based biryanis, this one uses roasted vermicelli as its base, making it a quick and light alternative without compromising on flavor. Perfect for busy mornings or any time you’re craving a hearty meal, this dish is sure to satisfy your taste buds with its beautiful medley of flavors and textures.
Ingredients
| Ingredient | Quantity |
|---|---|
| Semiya (Vermicelli) – MTR Roasted | 250 grams |
| Carrot (Gajjar) | 1, finely chopped |
| Green beans (French Beans) | 1/4 cup, finely chopped |
| Green Bell Pepper (Capsicum) | 1, diced |
| Onion | 2 medium-sized, finely sliced |
| Green peas (Matar) | 1 cup |
| Garam Masala Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Biryani Masala | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Sunflower Oil | As needed |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Green Chilies | 2-3, slit |
| Coriander (Dhania) Leaves | A handful, chopped |
| Garlic | 2 cloves, minced |
| Ginger | 1/2 inch piece, minced |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Indian
Course: South Indian Breakfast
Diet: Vegetarian
Instructions
-
Grind the Aromatic Paste:
Start by heating half a teaspoon of oil in a small pan. Add the garlic, ginger, fennel seeds, and green chilies. Sauté them on low flame for about 2 minutes until they soften and release their flavors. Once the spices have slightly wilted and the raw smell is gone, remove them from heat. Let the mixture cool and grind it to a smooth paste. Set this paste aside for later use. -
-
Cook the Vegetables:
In a large pan, heat some sunflower oil. Add cumin seeds (jeera), and let them splutter. Once the cumin seeds start to pop, add the finely sliced onions and sauté them until they turn translucent and golden brown. This will take around 3-4 minutes. Add the chopped carrot, diced capsicum (green bell pepper), green beans, and peas to the pan. Sauté these vegetables for another 5 minutes until they are slightly tender but still retain their color and crunch. -
Add the Spices:
Now, add the turmeric powder, garam masala, coriander powder (dhania), and biryani masala to the vegetables. Stir the spices well to coat the vegetables evenly. Let the mixture cook for 2 minutes so that the spices bloom and release their full fragrance. -
Incorporate the Ground Paste:
Add the previously ground paste to the pan and mix it well with the vegetable-spice mixture. Season with salt to taste. Let it cook for another 2-3 minutes, stirring occasionally, until everything is well incorporated. -
Cook the Vermicelli:
Pour 1 cup of water into the pan and bring it to a gentle boil. Once the water starts to bubble, add the roasted vermicelli to the pan. Mix everything gently to ensure the vermicelli is evenly coated with the vegetables and spices. Cover the pan with a lid and cook on a low flame for 5-7 minutes, or until the vermicelli is cooked al dente and the water has been absorbed. Be sure to check the consistency of the vermicelli during cooking, as you want it to be tender but not mushy. -
Final Touches:
Once the vermicelli is perfectly cooked, sprinkle a handful of chopped coriander leaves (dhania) over the dish. Mix gently and remove the pan from the heat. -
Serve and Enjoy:
Serve the warm, aromatic Vermicelli Biryani hot as a perfect breakfast or light meal. You can enjoy it with a side of yogurt or pickle for added flavor.
Serving Suggestions
- Side Dishes: Vermicelli Biryani pairs wonderfully with raita, chutney, or even a simple salad.
- Garnishing: Garnish with extra coriander leaves, roasted cashews, or fried onions for an added crunch and flavor.
- Drinks: Enjoy with a glass of cool buttermilk or fresh juice to balance the spice and heat.
Nutritional Information (Approximate, per serving):
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 5 g |
| Carbohydrates | 40 g |
| Fiber | 5 g |
| Fat | 5 g |
| Saturated Fat | 0.5 g |
| Sodium | 180 mg |
| Potassium | 300 mg |
| Vitamin A | 1200 IU |
| Vitamin C | 30 mg |
This Vermicelli Biryani is not only a wholesome dish but also a great way to introduce more vegetables into your meals. With its vibrant colors and spices, this dish is sure to brighten up your breakfast table or any meal of the day. Plus, it’s a great option for vegetarians or anyone looking to enjoy a lighter, healthier version of traditional biryani. Enjoy this South Indian classic in the comfort of your home!
