Ingredients
1 cup roasted vermicelli
4 cups water
3 tsp oil
1 tsp jeera
1 big onion chopped lengthwise
2 small carrots chopped lengthwise
4-5 beans chopped lengthwise
1/2 cup peas
2 cloves
1 bay leaf
Small piece of cinnamon
1/2 tsp turmeric powder
2 green chillies
1 tsp pulav masala or garam masala
Salt to taste
Finely chopped coriander leaves
Roasted cashews and raisins
Heat water till boiling point and add the roasted vermicelli. When the vermicelli is cooked, add a tsp of oil, mix well and drain out the excess water. Allow it to cool for a few minutes and seperate using a fork.
Heat oil, add cumin seeds, cloves, bay leaf and cinnamon. Fry for a minute and add the green chillies and chopped onions. After 2 mins, add the beans, carrot and peas and about 1/2 cup of water. Cook till dry and add turmeric powder, pulav masala and salt. If you need more spice, then add red chilli powder at this stage.
Add cooked vermicelli and mix well. Garnish with coriander leaves, roasted cashews and raisins.
Serve with raita of your choice
how to make semiya biriyani, vermicelli biryani recipe, quick and easy pulav recipe, tasty and simple pulao recipe, party food recipe, kids lunch box ideas
Affiliate of 100% microwave cooking, Ideas money, Time Pass, Inspirations for life, Easy crafts,Earn a Crore
13 comments:
wow this is perfect i hv never tried it with pulav masala..sure try
Thats very delicious looking pulao....
Looks so delicious and inviting :)
Love semiya pulao anytime,filling and irresistible..
A very interesting recipe. Can I roast the vermicelli by dry frying it in a skillet?
Are the beans that are chopped lengthwise green beans or string beans?
Thank You.
All time easy comfort food..
Thanks everyone
@ Anthony -- You can roast the vermicelli that way too..Here in India we also get roasted vermicelli-you can try that too and for the beans, they are the normal french beans/green beans
The semiya recipe looks delish.
This is a good blog. Keep up all the work. I too love blogging and expressing my opinions
Kinda complicated to make but i will try this at home.
Must try for breakfast.
A variation to this recipe which I try very often: (Serving for 4)
Dry roast 3 cups vermicelli till golden brown and keep aside.
Prepare 2 square inch cut potatoes, half a bowl peas, a dozen length wise cut beans, a cup of shredded cabbage, a cup of bit sized cauliflower, a cup of capsicum etc. the vegetable bit can be altered as per requirement
Roast mustard seeds in oil along with Curry leaves.
Add spices to taste (I add half a spoon each of coriander seed powder and cumin seeds with a quarter spoon of red chilli powder)
Add all the veggies and salt to taste.
Let it cook till all the veggies are almost done but not completely ready to each
Add roasted vermicelli and stir the mixture well
Add enough water to cover the mixture in an inch layer of water… taste the broth and add salt as per requirement.
Let the mixture boil first and then simmer the flame.
Keep the mixture covered so that it cooks on slow flame.
Cook till almost dry but still has some moisture left.
This looks delicious. I will try it.
Thank you.
Post a Comment