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Semiya Biryani | Vermicelli Biryani » Dassana’s Veg Recipes


Veg semiya biryani recipe with step-by-step pics. It is a lesser-known however scrumptious biryani selection. Right here as a substitute of rice, semiya (seviyan or vermicelli) is used. It makes for a satisfying and comforting meal served with a aspect of raita or shorba or yogurt.

vermicelli biryani recipe

Semiya is entire wheat vermicelli. It is usually generally known as seviyan in North India and vermicelli in English language. It’s utilized in making many recipes like Seviyan Kheer, Semiya Upma, Semiya Payasam and Meethi Seviyan.

Usually the biryani is made with meat or hen. I’m sharing a vegetarian model which tastes superb. The strategy used to make semiya biryani isn’t like the way in which semiya pulao or semiya upma is made. Its a barely elaborate methodology. After all, while you make biryani, some effort and time can be required.

For making this scrumptious vermicelli biryani, yakhni is made. Yakhni means inventory. So on this recipe first vegetable inventory is made. then the seviyan together with fried onions is layered after which dum cooked.

This dum cooking offers this biryani a singular taste and style. I make this recipe just like my recipe of Veg yakhni pulao, which I had shared some years again.

To make the yakhni, I’ve used a stovetop strain cooker to avoid wasting time, however yakhni will also be made in a pan. This isn’t a spicy biryani. To have some spicy taste, you’ll be able to add 1 to 2 inexperienced chilies.

For the semiya, its greatest to make use of skinny entire wheat semiya, however barely thicker semiya additionally may be added. You may add your alternative of veggies additionally.

Vermicelli biryani may be served as the principle course together with some raita or a shorba. I served with tomato shorba. For raita, you can also make onion-tomato raita or boondi raita or cucumber raita.

Step-by-Step Information

Tips on how to make Semiya Biryani

A) making bouquet garni or spices potli:

1. In a muslin or cotton kitchen serviette, take 2 teaspoons coriander seeds, ½ teaspoon cumin and ½ teaspoon fennel seeds.

making seviyan biryani recipe

2. Add 1 tej patta (Indian bay leaf), 5 to six entire black peppers, 1 inch cinnamon, 1 black cardamom (evenly crushed), 2 inexperienced cardamoms, (evenly crushed) and a couple of cloves (evenly crushed). Crush the cardamoms and cloves evenly in a mortar-pestle.

making seviyan biryani recipe

3. Then add 1 inch ginger and 4 to five medium garlic cloves which have been crushed in a mortar-pestle.

making seviyan biryani recipe

4. Take the ends of the muslin and safe or tie it like a potli (small bundle).

making seviyan biryani recipe

5. Rinse, peel and chop the veggies. Then add them to the stovetop strain cooker. I’ve used ½ cup heaped chopped carrots, ½ cup heaped chopped potatoes, ¼ cup chopped french beans and ⅓ cup inexperienced peas.

making seviyan biryani recipe

6. Add 1 teaspoon salt or add as required.

making seviyan biryani recipe

7. Add 2 cups water. Relying on the kind of vermicelli used, you’ll be able to add 2 to 2.25 cups of water. If utilizing a pan to make yakhni, then add 2.5 cups water.

making seviyan biryani recipe

8. Place the ready spice bag (potli).

making seviyan biryani recipe

9. Strain prepare dinner for 1 to 2 whistles or 9 to 10 minutes on medium warmth.

making seviyan biryani recipe

10. When the strain settles down by itself, then solely open the lid and verify if the veggies are carried out. That is the yakhni inventory and let it grow to be heat.

making seviyan biryani recipe

11. Squeeze the spice bag to extract extra of the spice flavors. Take away it from the yakhni inventory.

Test the style of inventory and add extra salt if required. The yakhni ought to have a barely salty style. Then cowl and hold the combination vegetable yakhni apart.

making seviyan biryani recipe

Roasting vermicelli for biryani

12. In the meantime in one other pan warmth ½ tablespoon ghee.

making seviyan biryani recipe

13. Maintain the warmth to low or medium-low. Add 1 cup damaged vermicelli (75 grams of seviyan or semiya).

making seviyan biryani recipe

14. Combine the vermicelli strands with the ghee and start to roast them.

making seviyan biryani recipe

15. Roast stirring repeatedly in order that vermicelli strands get evenly cooked and roasted.

making seviyan biryani recipe

16. Roast the vermicelli until they grow to be mild golden or golden.

making seviyan biryani recipe

17. Take away the roasted vermicelli on a plate. Maintain apart.

making seviyan biryani recipe

Making vermicelli biryani

18. In the identical pan, now warmth 1.5 tablespoons of ghee.

making seviyan biryani recipe

19. Add 1 cup of thinly sliced onions.

making seviyan biryani recipe

20. Start to sauté onions on a medium-low warmth stirring typically.

making seviyan biryani recipe

21. First the onions will grow to be mild golden.

making seviyan biryani recipe

22. Proceed to sauté them stirring typically until they flip golden and caramelized. Take away the pan from the stovetop and hold it apart.

making seviyan biryani recipe

23. First add the roasted vermicelli within the inventory.

making seviyan biryani recipe

24. With a spoon distribute the vermicelli evenly throughout.

making seviyan biryani recipe

25. Reserve 1 tablespoon of the fried onions and sprinkle remaining fried onions throughout. At this step, you may as well add 1 teaspoon of rose water or kewra water. If utilizing rose essence or kewra essence, then simply add about 2 to three drops.

making seviyan biryani recipe

26. Cowl the cooker with a moist cotton serviette or cotton kitchen towel.

making seviyan biryani recipe

27. Place a lid. On prime of a lid place a heavy weight like a mortar-pestle.

making seviyan biryani recipe

28. Warmth a tawa (or griddle) on a medium warmth for five minutes. Then decrease the warmth. Maintain your complete cooker arrange on the tawa. Dum prepare dinner on low warmth for 20 to 25 minutes.

making seviyan biryani recipe

29. After switching off the warmth, permit a standing time for 4 to five minutes. Then take away the lid. Test the biryani on the backside of the cooker and there ought to be no water. All of the water ought to be absorbed. If there may be water, then proceed to dum prepare dinner for some extra minutes.

seviyan biryani recipe, semiya biryani recipe, vermicelli biryani recipe

30. Combine gently and Serve semiya biryani scorching with raita or tomato shorba or biryani shorba or plain yogurt (curd).

For greatest style and texture have it scorching.

seviyan biryani recipe


Extra Biryani varieties

Please remember to price the recipe within the recipe card or go away a remark beneath when you’ve got made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

vermicelli biryani recipe, seviyan biryani recipe

Vermicelli Biryani

Vermicelli biryani is a scrumptious biryani selection made with seviyan.

Prep Time 20 minutes

Prepare dinner Time 40 minutes

Complete Time 1 hr

for bouquet garni or spices potli

components for yakhni or inventory

Forestall your display screen from going darkish whereas making the recipe

making bouquet garni or spices potli

  • In a muslin or cotton kitchen serviette, take all of the spices and herbs talked about above within the listing ‘for bouqet garni or spices potli’. 

  • Take the ends of the muslin and safe or tie it like a potli (small bundle). Maintain apart. 

making yakhni or inventory

  • Rinse, peel and chop the veggies. Then add them within the strain cooker.

  • Then add 1 teaspoon salt or add as required.

  • Add 2 cups water. Relying on the kind of seviyan used, you’ll be able to add 2 to 2.25 cups water. If utilizing a pan to make yakhni, then add 2.5 cups water.

  • Place the ready spice bag (potli).

  • Strain prepare dinner for 1 to 2 whistles or 9 to 10 minutes on medium flame.

  • When the strain settles down by itself, open the lid and verify if the veggies are carried out. Let the yakhni inventory grow to be heat. 

  • Squeeze the spice bag to extract extra of the spice flavors. Take away it from the yakhni inventory. Test style of inventory and add extra salt if required. The yakhni ought to have a barely salty style. Then cowl and hold the combination vegetable yakhni apart.

roasting semiya

  • In the meantime in one other pan warmth ½ tablespoon ghee.

  • Maintain the flame to low or medium-low. Add damaged vermicelli. 

  • Combine the vermicelli strands with the ghee and start to roast them.

  • Roast stirring repeatedly in order that semiya strands get evenly cooked and roasted until mild golden or golden. Take away in a pan and hold apart. 

  • In the identical pan, now warmth 1.5 tablespoons ghee. add 1 cup thinly sliced onions.

  • Start to sauté onions on a medium-low flame.

  • Proceed to sauté them stirring typically until they flip golden and caramelized. Take away the pan from the range prime and hold apart.

assembling and layering semiya biryani

  • First add the roasted seviyan within the inventory.

  • With a spoon distribute the seviyan evenly throughout.

  • Reserve 1 to 2 tablespoons of the fried onions and sprinkle remaining fried onions throughout. At this step you may as well add 1 teaspoon of rose water or kewra water. If utilizing rose essence or kewra essence, then simply add about 2 to three drops.

  • Cowl the cooker with a moist cotton serviette or cotton kitchen towel.

  • Place a lid. On prime of a lid place a heavy weight like a mortar-pestle.

  • Warmth a tawa (or griddle) on a medium flame for five minutes. Then decrease the flame. Maintain your complete cooker arrange on the tawa. Dum prepare dinner seviyan biryani on low flame for 20 to 25 minutes.

  • After switching off flame, permit a standing time for 4 to five minutes. Then take away the lid.

  • Test the biryani on the backside of the cooker and there ought to be no water. All of the water ought to be absorbed. If there may be water, then proceed to dum prepare dinner for some extra minutes. 

  • Combine gently and serve scorching with raita or tomato shorba.

Vitamin Details

Vermicelli Biryani

Quantity Per Serving

Energy 356 Energy from Fats 9

% Day by day Worth*

Fats 1g2%

Saturated Fats 1g6%

Sodium 945mg41%

Potassium 395mg11%

Carbohydrates 80g27%

Fiber 6g25%

Sugar 4g4%

Protein 6g12%

Vitamin A 3750IU75%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 17mg21%

Vitamin E 1mg7%

Vitamin Okay 8µg8%

Calcium 78mg8%

Vitamin B9 (Folate) 33µg8%

Iron 3mg17%

Magnesium 42mg11%

Phosphorus 179mg18%

Zinc 1mg7%

* P.c Day by day Values are based mostly on a 2000 calorie food plan.

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This Semiya Biryani submit from the archives (January 2018) has been republished and up to date on 22 September 2021.



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