- Submitted by Dahlia on 19th Nov 2008
(Pasta Biryani, Vermicelli Biryani, Pasta Biriyani, Vermicelli Biriyani)
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.
- 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
- If you are making non-veg biryani, marinate the chicken (or shrimp) with yogurt, salt and turmeric powder.
- 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.
- You need roasted semiya for this recipe. You can either buy ready made roasted semiya or roast it yourself with some ghee.
- 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.
- In the meantime, heat another pan with little oil and ghee. Add the whole garam masala to it.
- Add the chopped onions and saute till it turns golden brown. Next add the green chilies and chopped garlic. Fry for a minute.
- 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.
- 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.
- 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.
- Now add the partially cooked semiya to this. Gently toss the masala with the semiya.
- 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.
- 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