Semiya Biryani
A delightful twist on the traditional vermicelli upma, Semiya Biryani is a flavorful, quick, and easy-to-make dish perfect for breakfast, lunch, or dinner. This South Indian favorite brings together vermicelli, aromatic spices, and fresh vegetables, making it a satisfying meal any time of the day. It pairs beautifully with chutney, raita, or kurma, and can also be packed as a lunch box treat.
Cuisine: South Indian
Course: Dinner
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Semiya (Vermicelli) | 2 cups |
| Water | 4 cups |
| Carrot (Gajjar) | 1, finely chopped |
| Green peas (Matar) | 1/2 cup |
| Whole Wheat Brown Bread | 2 slices, torn into pieces |
| Oil | 2 teaspoons, plus 1 teaspoon for roasting |
| Onion | 1, finely chopped |
| Ginger garlic paste | 1 teaspoon |
| Tomato | 1, chopped |
| Mint leaves (Pudina) | 6 leaves, torn |
| Garam masala powder | 1 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Cinnamon stick (Dalchini) | 1/2-inch piece |
| Cloves (Laung) | 3 |
| Cardamom (Elaichi) Pods | 2 |
| Salt | As required |
Preparation Time
5 minutes
Cooking Time
20 minutes
Instructions
-
Roast the Vermicelli:
Begin by heating a heavy-bottomed pan over medium heat. Add the vermicelli (semiya) and dry roast it for 2-3 minutes until it becomes slightly golden and fragrant. Remove from heat and set aside. -
Cook the Vermicelli:
In a separate pan, bring 4 cups of water to a boil. Add 1 teaspoon of oil to the water, followed by the roasted vermicelli. Let it cook for about 2 minutes, or until it is about 90% cooked. Drain the water and set the cooked vermicelli aside. Fluff the vermicelli gently with a fork to separate the strands. -
Sauté the Aromatics:
In the same heavy-bottomed pan, heat 1 teaspoon of oil. Add the whole spices: cinnamon stick, cloves, and cardamom pods. Sauté for about a minute until they release their fragrance. -
Prepare the Base:
Add the chopped onion to the pan and sauté it until it becomes soft and translucent. Next, add the ginger garlic paste and cook it for a couple of minutes, allowing the raw smell to disappear. -
Cook the Vegetables:
Stir in the chopped tomatoes and cook them down until they turn soft and mushy. Add the mint leaves and sauté for another minute to infuse their flavor. -
Add the Vegetables and Spices:
Add the chopped carrot and green peas to the pan. Sauté them for a minute. Then, add salt, garam masala powder, and red chili powder. Mix everything well. -
Simmer the Veggies:
Add enough water to the pan to cook the vegetables (around 1-2 cups). Cover the pan and let it simmer until the water evaporates and the vegetables are cooked through. -
Combine Bread and Vermicelli:
Tear the whole wheat brown bread slices into small pieces and add them to the pan. Stir for a minute to allow the bread to soak up the flavors and become soft. -
Finish the Dish:
Gently add the cooked vermicelli to the vegetable mixture and carefully mix it in using a fork to prevent the vermicelli from clumping together. Let everything cook together for another 2-3 minutes on medium heat to allow the flavors to meld. -
Serve:
Serve the Semiya Biryani hot, ideally with a side of Tomato Onion Cucumber Raita for a light and delicious breakfast or dinner option.
Serving Suggestions
Pair this savory Semiya Biryani with a refreshing raita or tangy chutney for a complete meal that is sure to satisfy your taste buds. It’s a versatile dish that can also be packed in lunch boxes, making it a great choice for a quick and nutritious meal on the go. Enjoy!
With its combination of flavors and textures, Semiya Biryani is not just a meal—it’s a comforting experience that brings warmth and satisfaction with every bite. Whether you’re preparing it for yourself or sharing it with loved ones, this easy-to-make dish is sure to become a favorite in your kitchen.
