Are you bored of rice or are you a busy person who does not have much time to spend in the kitchen, then this Vermicelli Briyani is just for you. It makes a filling and satisfying meal or lunch. This is one of my mom’s recipe. Mostly all will do this briyani with vegetables. But my mom will do with chicken, prawns and mutton too. Try and let me know your feedback.

Serves : 4

Prep Time : 10 mins      Cooking Time : 30 mins

Ingredients:

Vermicelli : 2 cups

Onion : 1 thinly sliced

Tomato : 2 chopped

Green chilly : 2

Yogurt : 4 tbsp

Lemon juice : 1 tsp

Ginger Garlic paste : 2 tbsp

Red chilly powder : 2 tsp

Garam Masala : 1 tsp

Turmeric Powder : 1 tsp

Shrimp/prawns : 30 pieces

Salt to taste

Water : 2 cups

Food color : 1 tsp (optional)

Mint Leaves : Hand full

For Tempering:

Oil : 3 tbsp

Ghee : 2 tbsp

Cardamom : 3

Cloves : 3

Bay Leave : 1

Star Anise : 1

Fennel Seeds : 1 tsp

Cinnamon stick : 1/2 inch

Method :

  1. Heat a pan, add semiya and roast to golden brown, set a side. Then heat oil and ghee,add tempering ingredients. Sizzled add sliced onions and green chilies saute it to golden brown.

2. Now add ginger garlic paste saute it for a while, then add tomatoes, saute it to mushy. Then add turmeric, red chilly, and garam masala powder, saute it for 2 mins. Time to add shrimp and mint leaves. Cover and cook for 5 mins on medium heat.

3. Now add yogurt and lemon juice cook for 2 mins, then all masala will bind well. Then add 2 cup of water, allow it to nice boil. Now add roasted semiya to a boiling water.

4. Once it cooked 50% switch off the heat and cover it with a lid. Rest it for 15 mins. After that open, add food color and fluff it off. Serve hot. Feel different taste of briyani. Accompany with raita, egg or chips. Enjoy Briyani lovers…

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Notes :

  1. If you like to add chicken or mutton, pressure cook it with salt, red chilly powder and turmeric powder, then cook same procedure below. You can use the water of cooked meat also.
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