Vermicelli Vegetable Biryani


2 1/2 cups vermicelli (roast in a tsp of ghee for 4-5 mts till golden brown)

2 cups cubed, mixed vegetables (beans, capsicum, carrot, peas, potato)

1 finely sliced large onion

1 tsp green chili-ginger paste

1/2 tsp cumin seeds

2 cloves

1 elaichi

1/2″ cinnamom

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

pinch of shahjeera

5-6 pepper corns


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 undercooked), turn off heat, pour the vermicelli into a colander to drain completely and spread on a wide plate. Keep aside.

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 chilli-ginger and saute for a minute.

Add the cubed vegetables (if using beans, blanch in hot water for 4 mts) and saute on medium heat for 3 mins.

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 mins.

Add biryani masala pwd and mix.

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 mins.

Garnish with coriander leaves & serve hot with raita.

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Posted by on Mar 3 2017 Filed under Top Kitchen, Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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