Vermicelli Biryani Recipe
A vegetarian Indian recipe with semiya (vermicelli) - mtr roasted, carrot (gajjar) - finely chopped, green beans (french beans) - finely chopped. Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
11 steps- 1
To begin the preparation of Vermicelli Biryani, first heat half a teaspoon of oil in a pan and add the ingredients to grind one after the other and slowly saute them on low flame until they slightly wilt and the raw smell goes
biryani masala(1/2 teaspoon) - 2
Cool and grind to a smooth paste
- 3
Keep Aside
- 4
In a pan, heat oil, add jeera, once it starts spluttering, add onions, saute till they're translucent
onion - finely sliced(1)onion - chopped(1) - 5
Add the carrot, capsicum, beans and peas, slowly saute them till they're slightly tender
carrot (gajjar) - finely chopped(1)green beans (french beans) - finely choppedgreen peas (matar)(1 cup) - 6
Now add turmeric, garam masala, dhaniya powder, biryani masala and mix till they're well incorporated
garam masala powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)biryani masala(1/2 teaspoon)turmeric powder (haldi)(1 teaspoon) - 7
Add the ground paste, salt and fry for 2-3 minutes
- 8
Add 1 cup of water, and let it come to a boil
- 9
Now add the roasted vermicelli and mix them all together
semiya (vermicelli) - mtr roasted(250 grams) - 10
Cook it covered for about 5-7 minutes until the vermicelli has cooked al dente
- 11
Sprinkle some coriander leaves and enjoy the Vermicelli Biryani while it is hot
coriander powder (dhania)(1/2 teaspoon)biryani masala(1/2 teaspoon)coriander (dhania) leaves - handful
Rate this recipe
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Vermicelli Biryani Recipe
A vegetarian Indian recipe with semiya (vermicelli) - mtr roasted, carrot (gajjar) - finely chopped, green beans (french beans) - finely chopped. Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
11 steps- 1
To begin the preparation of Vermicelli Biryani, first heat half a teaspoon of oil in a pan and add the ingredients to grind one after the other and slowly saute them on low flame until they slightly wilt and the raw smell goes
biryani masala(1/2 teaspoon) - 2
Cool and grind to a smooth paste
- 3
Keep Aside
- 4
In a pan, heat oil, add jeera, once it starts spluttering, add onions, saute till they're translucent
onion - finely sliced(1)onion - chopped(1) - 5
Add the carrot, capsicum, beans and peas, slowly saute them till they're slightly tender
carrot (gajjar) - finely chopped(1)green beans (french beans) - finely choppedgreen peas (matar)(1 cup) - 6
Now add turmeric, garam masala, dhaniya powder, biryani masala and mix till they're well incorporated
garam masala powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)biryani masala(1/2 teaspoon)turmeric powder (haldi)(1 teaspoon) - 7
Add the ground paste, salt and fry for 2-3 minutes
- 8
Add 1 cup of water, and let it come to a boil
- 9
Now add the roasted vermicelli and mix them all together
semiya (vermicelli) - mtr roasted(250 grams) - 10
Cook it covered for about 5-7 minutes until the vermicelli has cooked al dente
- 11
Sprinkle some coriander leaves and enjoy the Vermicelli Biryani while it is hot
coriander powder (dhania)(1/2 teaspoon)biryani masala(1/2 teaspoon)coriander (dhania) leaves - handful
Rate this recipe
