Semiya Biriyani (Pasta Biriyani) - submitted by Dahlia on 11-19-2008
For all the biriyani lovers, semiya biriyani is a new twist to the traditional biriyani. 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. It is also a good option for those who are trying to avoid rice. You could use the same recipe and make pasta biriyani. For a healthier twist you could try with whole wheat pastas. You could make chicken semiya (pasta) biriyani, vegetable semiya (pasta) biryani, shrimp semiya (pasta) biriyani, Mushroom semiya (pasta) biryani, soya semiya (pasta) biriyani etc. Ingredients Semiya - 2 cups
Chicken pieces - 1 cup (for chicken semiya biriyani)/ Assorted Vegetables* - 1 cup (for vegetable semiya biriyani)/ Shrimp - 1 cup (for shrimp semiya biriyani) etc.
Onion - 1 (chopped)
Tomato - 1
Ginger garlic paste - 2 tsp
Green Chillies - 2
Biriyani Masala - 1 tblsp
Turmeric powder - 1/2 tsp
Fennel Powder - 1 tsp
Chilly Powder - 1 tsp (or as needed)
Mint leaves - handful
Cilantro - handful
Whole Garam Masala - (1 bay leaf, 2 cinnamon sticks, 4 cloves, 3 cardamon)
Yogurt - 1 cup
Ghee - 1 tblsp
Oil - 1 tblsp
Salt - as needed Assorted Vegetables - You could use any vegetables like diced carrot, potato, corn, green peas, capsicum, cauliflower, celery etc.  Method
1. Marinate the chicken with yogurt, garam masala powder, salt, chilly powder and turmeric powder.
2. 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.
3. 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.
4. In the meantime, heat another pan with little oil and ghee. Add some whole garam masala to it.
5. Saute the onions nicely till it turns golden brown. Next add the green chillies and ginger garlic paste and fry till the raw smell vanishes.
6. Add the chopped tomatoes and let it cook till the tomatoes become nice and mushy.
7. Add chopped mint leaves, cilantro and fennel powder and saute for a minute.
8. Next add the marinated chicken, cover and let it cook in the marinated liquid until the chicken is completely cooked.
9. Check for salt and add the partially cooked semiya to this. Gently toss the masala with the semiya.
10. Cover it tightly with a lid and reduce the flame to the lowest setting and let it stay for 15 minutes. You can also put this in the oven.
11. Garnish with chopped cilantro, toasted nuts and raisins and serve with raita.  Serves : 2-3 Comments 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.
http://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 http://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..... |
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