Vermicelli Biryani Recipe
Vermicelli Biryani is a quick and easy one pot meal-dish that can be either made for breakfast or dinner. It also makes for a great lunch-box option. Unlike rice, it is a light meal on your tummy and doesn't put you to sleep in the noon. Plus it has a medley of veggies, and a subtle flavour of the spices that are not too overpowering. Try this Vermicelli Biryani for your lunch box or a quick snack with a glass of masala chai on those chill evenings.
Other recipes you can try with vermicelli are:
MTR Roasted Vermicelli - 250 gms
Carrot - 1, finely chopped
French Beans, handful, finely chopped
Capsicum, 1 - diced
Onion, 1 - Finely sliced
Green peas- 1 small cup
Garam Masala - 1/2 tsp
Dhaniya Powder - 1/2 tsp
Biriyani Masala - 1/2 tsp
Turmeric - 1 tsp
Jeera/Cumin - 1 tsp
Oil - As needed
To grind to a Paste
Onion - 1, roughly chopped
Saunf/ fennel - 1 Tsp
Green Chillies - 2-3
Cilantro/Coriander leaves- a handful
Garlic - 2 cloves
Ginger - 1/2 inch
15 M
15 M
30 M
4 Servings
Ingredients
- 250 grams Semiya (Vermicelli) , MTR Roasted
- 1 Carrot (Gajjar) , finely chopped
- Green beans (French Beans) , finely chopped
- 1 Green Bell Pepper (Capsicum) , diced
- 1 Onion , finely sliced
- 1 cup Green peas (Matar)
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Biryani Masala
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin seeds (Jeera)
- Cooking oil , as needed To grind into a paste:
- 1 Onion , chopped
- 1 teaspoon Fennel seeds (Saunf)
- 2-3 Green Chilli
- Coriander (Dhania) Leaves , handful
- 2 cloves Garlic
- 1/2 inch Ginger
How to make Vermicelli Biryani Recipe
To begin the preparation of Vermicelli Biryani, first heat half a teaspoon of oil in a pan and add the ingredients to grind one after the other and slowly saute them on low flame until they slightly wilt and the raw smell goes. Cool and grind to a smooth paste. Keep Aside.
In a pan, heat oil, add jeera, once it starts spluttering, add onions, saute till they're translucent. Add the carrot, capsicum, beans and peas, slowly saute them till they're slightly tender. Now add turmeric, garam masala, dhaniya powder, biryani masala and mix till they're well incorporated.
Add the ground paste, salt and fry for 2-3 minutes. Add 1 cup of water, and let it come to a boil. Now add the roasted vermicelli and mix them all together. Cook it covered for about 5-7 minutes until the vermicelli has cooked al dente.
Sprinkle some coriander leaves and enjoy the Vermicelli Biryani while it is hot.
sindhu bharadwaj
Sindhu is a food blogger, photographer and an ex digital marketing professional. She believes that that food, just like life, has many facets to it in the form of cuisines and lives by the line.. “Life is a kitchen and you’ve got to put on your best apron and whip up something incredible.” 🙂
