Fragrant, comforting, and easy to serve as a complete meal, semiya biryani recipe | vermicelli biryani | seviyan biryani recipe is a vegetarian south indian lunch made with ghee / clarified butter, vermicelli / semiya, and bay leaf / tej patta in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 3 Servings
- Category: lunch
- Cuisine: south indian
Ingredients
for roasting:
- 1 tsp ghee / clarified butter
- 1 cup vermicelli / semiya
other ingredients:
- 1 tsp ghee / clarified butter
- 1 bay leaf / tej patta
- 1 inch cinnamon
- 1 star anise
- 3 cloves / lavang
- 2 pods cardamom / elachi
- 1 tsp cumin / jeera
- 1 onion (sliced)
- 1 chilli (slit)
- ½ tsp ginger garlic paste
- 1 carrot (chopped)
- 10 florets cauliflower / gobi
- 1 potato (chopped)
- 2 tbsp peas / matar
- 5 beans (chopped)
- ¾ tsp salt
- ¼ tsp kashmiri red chilli powder
- ¼ tsp turmeric
- 1 tsp biryani masala
- ¼ cup curd / yogurt
- 2 tbsp mint / pudina (finely chopped)
- 2 tbsp coriander (finely chopped)
- 1¾ cup water
Method
- firstly, in a large kadai heat 1 tsp ghee and saute spices.
- now add 1 onion, 1 chilli and ½ tsp ginger garlic paste.
- saute until onions turn golden brown.
- further add vegetables and cook well.
- keeping the flame on low add ¼ tsp chilli powder, ¼ tsp turmeric and 1 tsp biryani masala.
- furthermore add ¼ cup curd, 2 tbsp mint and 2 tbsp coriander.
- add 1¾ cup water and get it to a boil.
- additionally, add roasted semiya and mix well.
- cover and simmer for 5 minutes, or until water is absorbed.
- finally, enjoy semiya biryani / vermicelli biryani with raita.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
