Vermicelli Biryani- Semiya Biryani – a simple flavorful vegetable biryani recipe prepared using semiya or vermicelli. A different style dish from usual semiya upma. I got this recipe from my Anuty, she used to prepare this for lunch box. I have tasted biryani twice from her during my school days. I had tried this recipe many times and it never feel me sad. It’s really so easy to prepare too. If you a busy person who does not have much time to spend in the kitchen, then this semiya biryani will be a perfect time saver dish for you. The detailed recipe with step by step cooking pictures follows.
An perfect alternative to normal biryani. A better way to impress your guest by serving something different that just tastes like biryani. Ur guests would be amazed by its taste. They will sure ask you for the recipe. It’s a great one pot meal for lunch too. I made this semiya biryani and served along with lemon pickle and onion raita, it was such a satisfying lunch. We can add many vegetables to make it rich and colorful. I have used little water to cook the semiya, if you like you can use thin coconut milk too. It makes the dish more tasty. The flavor of vegetables and whole spices cooked with vermicelli gives a divine taste.
It’s one of my kids favorite biryani and they named as noodle biryani, the dish as it can be prepared very quickly and tastes yummy. So do try this semiya biryani for variation and I am confident that you all gone to love it for sure.
How to Make Vermicelli Biryani- Semiya Biryani- Easy One Pot Veg Biryani Recipe
Heat a tbsp ghee in a pan and roast cashew nuts and rasins. Remove to a plate and set aside.
Fry sliced onions until golden brown and set aside.
In same pan roast semiya until light brown and set aside. If you have bought roasted semiya, then skip this step.
Add remaining ghee in the same pan and fry the whole spices and stir for few seconds until nice aroma arrives.
Now add in chopped onions and fry until onions turn translucent, then add ginger, garlic and green chillies. Fry till golden color.
Add the veggies, saute for few minutes and keep the flame in low.
Add coriander powder, turmeric powder, garam masala powder and required salt. Combine well until masala raw smell goes on.
Add 3/4 cup of water and cook in low flame. Cook till the vegretables are tender.
Add roasted vermicelli and mix well. Sprinkle 1/4 cup water. Cover and cook for sometime. Toss in between.
Make sure that water is sufficient for semiya to cook, do not add more water too. If it is cooked, add roasted cashew nuts, rasins and lemon juice. Combine well.
Add grated coconut and mix well.
Serve it hot along with raita and pickle.
Enjoy!! Happy cooking and stay healthy.