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Semiya Biryani
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2 1/2 cups             - roast in a tsp of ghee for 4-5 mts till golden brown
2 cups cubed,         - mixed vegetables (beans, capsicum, carrot, peas, potato)
1                           - sliced large onion
1 tsp                     -green chili-ginger paste
1/2 tsp        -cumin seeds
2         -cloves
1          -elaichi
1/2?        - cinnamon
1 bay leaf
1          -large tomato, chopped
1 tbsp -chopped coriander leaves
2 tbsps -chopped mint leaves
1/2 tbsp -oil
1 tbsp -ghee
salt to taste
Biryani Masala – Grind to make a fine powder
2 cloves
1/2? -cinnamon stick
1 - elaichi/cardamom

1,  Boil 5 cups of water and add the vermicelli along with cloves, cinnamon, cardamom, 1 tsp salt and 1 tsp ghee. Once the vermicelli is half cooked (it should be under cooked), turn off heat, pour the vermicelli into a colander to drain completely and spread on a wide plate. Keep aside
2,  Heat oil and ghee in a cooking vessel, add bay leaf and cumin seeds and let them splutter. Add the sliced onions and saute for 4 mts. Add the green chili-ginger and saute for a mt.
3,  Add the cubed vegetables (if using beans, blanch in hot water for 4 mts) and saute on medium heat for 3 mts. Add salt to taste (remember you have already added salt to the boiling vermicelli, so add accordingly). Add tomatoes, place lid, reduce flame and cook for 12-13 mts. Add biryani masala pwd and mix.
4,  Now, add the cooked semiya to the sauteed onion-vegetable base and mix it lightly and see that no lumps form. Place lid and cook over low flame for 12-15 mts. Garnish with coriander leaves.

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