Vermicelli Biryani Recipe (South Indian Style)
A delightful and aromatic twist on traditional biryani, Vermicelli Biryani offers the perfect combination of roasted vermicelli, colorful vegetables, and aromatic spices, making it an ideal dish for breakfast or a light lunch. This recipe is quick, flavorful, and bursting with vibrant vegetables, offering a delicious alternative to rice-based biryanis. Here’s how to prepare this easy and flavorful South Indian-style Vermicelli Biryani.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Roasted Vermicelli (Sevai) | 250 grams |
| Carrot (finely chopped) | 1 |
| Green Beans (finely chopped) | 1/2 cup |
| Capsicum (green, chopped) | 1 |
| Onion (finely chopped) | 2 medium-sized |
| Green Peas | 1 cup |
| Garam Masala Powder | 1/2 teaspoon |
| Coriander Powder | 1/2 teaspoon |
| Biryani Masala | 1/2 teaspoon |
| Turmeric Powder | 1 teaspoon |
| Cumin Seeds | 1 teaspoon |
| Oil | As required |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Green Chilies | 2 |
| Fresh Coriander (finely chopped) | A small handful |
| Garlic (cloves, chopped) | 2 |
| Ginger (1/2-inch piece, chopped) | 1/2 inch |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Indian
Course: South Indian Breakfast
Diet: Vegetarian
Instructions:
-
Prepare the Spice Paste:
Begin by heating some oil in a pan. Add fennel seeds, chopped garlic, ginger, and green chilies. Sauté for a minute until the mixture releases a fragrant aroma. Now, add the chopped onion and cook it until it turns golden brown and soft. Once browned, remove from the heat and let it cool for a few minutes. -
-
Grind the Spices:
Once the sautéed mixture has cooled, transfer it to a blender or food processor. Add coriander powder, turmeric powder, garam masala, and biryani masala, along with a little water, to make a smooth paste. Set this spice paste aside for later. -
Cook the Vegetables:
In the same pan, heat a little more oil. Add cumin seeds and let them splutter. Then, add the chopped carrots, green beans, capsicum, and peas. Sauté the vegetables for about 2 minutes to slightly soften them while retaining their crunch. -
Combine and Cook:
Add the ground spice paste to the pan with the vegetables. Stir well to combine all the ingredients. Cook this mixture for another 2-3 minutes until the spices are well integrated and aromatic. -
Add Water and Vermicelli:
Pour in 1 cup of water into the pan, and allow it to come to a boil. Once the water is boiling, add the roasted vermicelli to the pot. Stir everything together gently, ensuring the vermicelli is evenly coated with the spice mixture. Cover the pan with a lid, and let it simmer on low heat for 5 to 7 minutes, allowing the vermicelli to absorb the flavors and become tender. -
Final Touches:
Once the vermicelli is cooked, check the consistency and taste for salt. Add salt if needed. Garnish with fresh coriander leaves for a burst of freshness and extra flavor. -
Serving Suggestion:
Serve the Vermicelli Biryani hot, paired with a cup of filter coffee or your favorite fruit to complete the meal. It’s an ideal dish for a hearty breakfast or a light, nutritious lunch.
Tips for the Best Vermicelli Biryani:
- Roasting Vermicelli: Roasting the vermicelli before cooking it gives the biryani a nutty flavor and prevents it from becoming soggy.
- Customizing Vegetables: Feel free to add other vegetables like bell peppers, peas, or even potatoes, depending on your preference.
- Spice Level: Adjust the number of green chilies based on your spice tolerance. For a milder version, reduce the chilies and skip the biryani masala.
- Make It a One-Pot Dish: You can make this biryani in a single pot, making it quicker and easier to clean up.
This Vermicelli Biryani is a versatile and satisfying dish that not only serves as a great breakfast or brunch option but also works well as a light dinner. Its vibrant colors and flavors will surely make it a favorite at your table!
