Semiya Biryani | Vermicelli Puloa/Pulav
A quick and flavorful biryani or pulao prepared with Vermicelli or Semiya. This is an easy one pot meal that can be prepared during weekdays and also a perfect lunch box recipe.
Calories:
Ingredients
- Roasted Semiya - 2 cups
- Chopped Onion - 1 cup
- Chopped Cilantro and Mint Leaves - 1 cup tightly packed
- Carrot - 1 Grated
- Green Chillies - 2
- Potato - 1 chopped
- Green Peas - ½ cup
- Ginger Garlic Paste - 1 tsp
- Yogurt - 1 tbsp
- Water - 3 cups
- Cinnamon - ½ inch piece
- Star Anise - 1
- Dagad Phool / Black Stone Flower / Kalpaasi - 1 small piece
- Fennel Seeds - 2 tsps
- Bay leaf - 1
- Cardamom - 2
- Cloves - 3
- Coriander Powder - 1 tsp
- Paprika / Red Chilly Powder - ½ tsp
- Salt - 1 tsp heaped
- Oil - 1 tsp
Instructions
- Prep-Work
- Chop the veggies and set aside.
- I usually grate the carrot as it cooks faster.
- Roast the semiya if required.
- Slit the green chillies and set aside.
Steps
- In a heavy bottom pan or kadai, add oil.
- Once the oil is hot add the fennel seeds and roast for 30 secs.
- Now add the cinnamon, star anise, bay leaf, cloves, cardamom and black stone flower.
- Let all the spices fry for about 30 seconds.
- Add the slit green chillies and onion and cook until the onion turns translucent.
- Then add the chopped cilantro, mint leaves and also ginger garlic paste and cook until the raw smell goes, for about 3 to 4 minutes.
- Now add the veggies (carrot, peas and potatoes), red chilly powder, coriander powder and salt.
- Mix well and let it cook for 3 minutes.
- Now add 3 cups of water and yogurt and mix well. Check for salt at this stage and if required adjust the spices and salt.
- As the water starts to boil, add the roasted semiya and keep stirring when you add the semiya.
- Let it cook until ¾ of the water is evaporated.
- Reduce the heat to low and cover and cook for 3 minutes and turn off the heat.
- Let it rest for sometime (about 5 minutes or so) and separate it with fork and that’s it.
- Yummy Semiya Biryani is ready. Serve hot with raita.
Notes
As I mentioned above I have tried this recipe with and without ginger garlic paste and red chilly powder and also dagad phool powder. Adjust these ingredients, salt and spice according to your preference.
I usually add water in the ratio of 1:1.5. For 1 cup of semiya, I add 1.5 cups of water.
If you are doing this pressure cooker, 1 cup of water is sufficient.
This biryani can be prepared just with mushrooms also.
I usually add water in the ratio of 1:1.5. For 1 cup of semiya, I add 1.5 cups of water.
If you are doing this pressure cooker, 1 cup of water is sufficient.
This biryani can be prepared just with mushrooms also.