1.7M
Ingredients:
- 1 cup roasted vermicelli (thin or roasted wheat vermicelli)
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1/2 cup mixed vegetables (carrots, peas, beans, etc.)
- 1/4 cup bell pepper (capsicum), thinly sliced
- 2-3 green chilies, slit (adjust to your spice preference)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ginger-garlic paste
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- A pinch of saffron strands (soaked in 2 tablespoons of warm milk)
- 2 tablespoons vegetable oil
- 2 cups water
- Salt to taste
- Fresh cilantro leaves, chopped (for garnish)
Instructions:
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Roast the Vermicelli:
- Heat a dry pan over medium heat and roast the vermicelli until it turns golden brown. Set it aside.
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Sauté Aromatics:
- In a large pan, heat vegetable oil over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onion and sauté until it becomes translucent.
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Add Vegetables:
- Add the mixed vegetables, bell pepper, and green chilies. Sauté for a few minutes until the vegetables become slightly tender.
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Add Spices:
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Stir in the red chili powder, turmeric powder, and garam masala. Mix well.
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Add Tomatoes:
- Add the chopped tomatoes and cook until they become soft and mushy.
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Combine with Vermicelli:
- Add the roasted vermicelli to the pan and mix everything together.
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Add Water:
- Pour 2 cups of water into the pan. Season with salt. Stir well.
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Simmer and Cook:
- Cover the pan and let the vermicelli cook over low heat until it's tender and the water is absorbed, typically for about 5-7 minutes.
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Saffron Infusion:
- Drizzle the saffron-infused milk over the vermicelli and gently mix.
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Garnish:
- Garnish with fresh cilantro leaves.
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Serve Hot:
- Serve the Semiya Biryani hot as a flavorful and unique dish.
Semiya Biryani is a quick and delicious alternative to traditional biryani. Enjoy its aromatic flavors and rich taste!