Semiya Biryani (Vermicelli Kichadi)

- Submitted by Dahlia

(Pasta Biryani, Vermicelli Biryani, Pasta Biriyani, Vermicelli Biriyani)

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For all the biryani lovers, semiya biryani is a new twist to the traditional biryani. Traditionally semiya (vermicelli pasta) was used just to make payasam and upma. But those who are not big fans of upma and payasam and those who really love spice food, here is a great alternative with semiya. The preparation is very similar to making kichadi. I have named it semiya biryani because I have added some extra spices to make it more like a biryani. It is also a good option for those who are trying to avoid rice. It a very filling dish and makes a complete meal. You can enjoy it for lunch with some pickle or papad. Actually you could use the same recipe and make pasta biryani with any type of pasta. To make it more healthier, you could use whole wheat pastas.

You could make this biryani with mixed vegetables. Other great choices would be chicken semiya biryani, shrimp semiya biryani, Mushroom semiya biryani and soya chunks semiya biryani. If you do not have anything on hand, just make it with onions and tomatoes (Tomato Semiya Kichadi). I often make with mixed vegetables, chicken or shrimp. Its always our family favorite. Below I have shared the common recipe to make both veg and non-veg biryani. The picture of veg semiya biryani is shown above and chicken semiya biryani is shown below. Do not miss out to try this awesome recipe and enjoy in your favorite way.

Recipe for Semiya Biryani

Preparation time: 10 minutes
Cooking time: 20 minutes.
Serves: 3-4

Ingredients

• Roasted Semiya (Vermicelli or Seviyan) - 2 cups
• Assorted Vegetables - 1 cup (for vegetable semiya biryani)/ Chicken pieces or Shrimp - 1 cup (for non-veg semiya biryani)
• Onion - 1 (chopped)
• Tomato - 1
• Garlic - 2 tsp (finely chopped)
• Green Chilies - 2
• Garam Masala (or Chicken Masala) - 1 tsp
• Turmeric powder - 1/2 tsp
• Chilly Powder - 1 tsp (or as needed)
• Mint leaves - handful
• Cilantro - handful
• Whole Garam Masala - (1 bay leaf, 1 cinnamon stick, 3 cloves, 2 cardamon)
• Yogurt - 1/2 cup
• Ghee - 1 tbsp
• Oil - 1 tbsp
• Salt - as needed

Method

1. If you are making non-veg biryani, marinate the chicken (or shrimp) with yogurt, salt and turmeric powder.
2. For Vegetable Biryani, just chop different vegetables and keep it ready. You could use any vegetables like carrots, green peas, celery, cauliflower, corn, capsicum, any fresh beans, potato etc.
3. You need roasted semiya for this recipe. You can either buy ready made roasted semiya or roast it yourself with some ghee.
4. Fill a deep pot with water and bring it to a boil. When the water boils, add salt and little oil in the water and put the semiya in. Let the semiya cook until it is 75% done. (It should have a bite to it.). At this stage drain the water completely and keep aside.
5. In the meantime, heat another pan with little oil and ghee. Add the whole garam masala to it.
6. Add the chopped onions and saute till it turns golden brown. Next add the green chilies and chopped garlic. Fry for a minute.
7. Add the chopped tomato and let it cook for couple of minutes. Add the chopped mint leaves and cilantro. Cook everything together for another minute.
8. Next add the chopped vegetables or the marinated meat. Also add the salt, turmeric powder, red chili powder and garam masala. For non-veg biryani, we add the curd while marinating. For vegetable biryani, you can add the curd at this stage.
9. Cover and let it cook for few minutes. The vegetable and shrimp would get cook in 5 minutes. Chicken needs about 10 minutes to get cooked.
10. Now add the partially cooked semiya to this. Gently toss the masala with the semiya.
11. Cover it tightly with a lid and reduce the flame to the lowest setting. Let it cook for 10 minutes giving a chance for the flavors to mix with the semiya. You can also do this in the oven.
12. Switch off and garnish with chopped cilantro, toasted nuts and raisins. Semiya Biryani is ready to serve.

Serving Semiya Biryani

• Serve this biryani with some raita, papad or pickle.

More Semiya Recipes

Semiya Kesari	Semiya Upma	Semiya (Vermicelli) Idli	Curd Semiya
See more ⟩⟩

Comment by as deat
nice!

Reply :-
Thank you!

Comment by sakshi gupta
gr8 recepie simple to cook and delicious too.... thanks.

Reply :-
Yes, its one of my favorite dishes.

Comment by Thriveni Pradeep
If you don't want the semiya to stick to each other, first cook the semia separately for two minutes in boiling water and then drain it . Pass it under cold running water for a minute. Cook everything without the semiya. At last mix the cooked masala with the semiya.

Reply :-
Thanks Triveni for the tip.

Comment by Fatimah Thaga
Hi dear... tried this one with the rice noodles (longer in length) during eid for dinner with family members... it was awesome...it taste good.... Thank u....

Reply :-
You can try it with different varieties of pasta too.

Comment by Fatimah Thaga
Hi, If I want to substitute from semiya to rice noodles.. How much quantity should I used? Thanks..

Reply :-
About the same quantity.

Comment by shuja aarif
Hai Dahlia,
Ur recipe is fine.I tried it and it worked well.plz do send ur latest recipes to me.How many will it serve for 250 gms?
plz do reply.
 
Reply :-
This quantity would serve 2-3 people.

Comment by Jacinta D'Silva on 18 September 2009 07:50AM
Hi Dahlia, You really seem to be a good "foodie". Hey !! Your recipies are awesome. I have browsed thru all and the recipies are genuine. Txs, I too love to cook, oflate I was eager to try bulgur and I tried your recipie with fresh prawns and green peas. Oh! too good. Thanks. How will I be aware that a new recipie has been added to the site. Please keep me posted. Luv.. Jess.
 
Reply :-
oh wow jacinta thats great!!!! i'll add you to my mailing list, so you can get email alerts whenever i add a new recipe.

Comment by priya p on 11 August 2009 07:13AM
For 250 gms of semiya how much water i should add?
Normally when i prepare semiya Upma ,that becomes sticky.
May i know the reason..pls..
 
Reply :-
i usually use 1 1/4 cup of water with 1 cup of semiya. after adding the semiya, do not mix it much. just reduce the flame to low, cover and let it cook for 5 minutes. then fluff it with a fork. this way it will never become sticky. do check the recipe here.
https://simpleindianrecipes.com/semiyaupma.aspx

Comment by shaista ismail on 14 May 2009 15:31PM
Hi, i tried this and it came out very well, i will definately keep this recipe. thanks a lot
 
Reply :-
Thanks for trying Shaista

Comment by Fatimah Thaga on 11 May 2009 01:19AM
Hi
Please let me know how to prepare home-made curd / yougurt.
Thanks.

Reply :-
The recipe for home made curd is available here
https://simpleindianrecipes.com/yogurt.aspx

Comment by zareen patell on 26 February 2009 07:28AM
hi would like to subscribe to ur news letters & updates. wisited ur web site & found it really good. Came across it accentently. keep up the good work

Reply :-
Hi Zareen, Thank you for your interest. You can subscribe by adding your email adress in the 'subscription box' given in the home page. If you find any difficulties do let me know, i'll add you.

Comment by samiuddin mohammed on 22 January 2009 23:33PM
i really thanks for the good recipies posted but if more good mutton gravies or casserolles can be posted i be very thankful and please if you can post any new combined recipies collection i be very thankful a combined mughlai and northern indian delhi and uttar pradesh and hyderabadi imean all combined or differently.

Reply :-
Thanks Samiuddin. You can subscribe to the mailing list using the subscription box in the home page. that way you wont miss any recipes that are updated in the site. The website in a combination of all types of cuisine that you have mentioned.

Comment by Fatimah Thaga on 24 November 2008 01:35AM
Hi, Can you let me know semiya (2 cups) is equvalent to how many grams?

Reply :-
2 cups is app. 250 gms or little more ........ actually cup is used for exactly measuring liquids..... but this approximation is fine for semiya.....