Semiya Biryani Recipe For Toddlers and Kids | Vermicelli Biryani
Semiya Biryani - A quick one pot meal made with vermicelli and vegetables. Perfect for lunchbox.
Calories:
Ingredients
- Semiya/ Vermicelli - 2 cups
- Big Onion - 1 medium sized
- Tomato - 1 medium sized
- Green chilli - 1 optional
- Ginger Garlic Paste - 1.5 tsp
- Vegetables* - 1 cup chopped
- Garam masala powder - ½ tsp
- Coriander powder - 1 tsp
- Red chilli powder - ½ tsp
- Coriander leaves - a handful
- Mint leaves - a handful
- Water - 4 cups
- Salt - as required
To temper
- Ghee - 2 tbsp
- Bay leaves - 1 small
- Cinnamon - ¼ inch piece
- Cloves - 2
- Cardamom - 1
- Cumin seeds - ½ tsp
* I used 1 carrot, 10 beans, handful of peas and 6 cauliflower florets.
Instructions
- Slice onions, chop tomatoes finely. Wash and Chop all vegetables into bite size pieces. Slit green chillies. Roughly chop coriander & mint leaves. Set aside. Roast vermicelli in a teaspoon of ghee until slightly golden.
- Boil 4 cups of water with required salt in a kadai. When the water is about to boil, add roasted vermicelli and cook covered for 3 minutes. After 3 minutes, switch off the flame.
- Transfer the cooked vermicelli to a vessel and fluff it with fork once its cooled down. Set aside. Heat the same pan with remaining ghee. Add all the items to temper. Let it crackle.
- Then add onions along with ginger garlic paste. Saute them nicely until golden brown. Once onions becomes transparent add green chillies (if using). Give a quick stir.
- Then add tomatoes, mint leaves and coriander leaves. Saute until the raw smell of tomatoes leaves and become mushy. Now add all spice powders and mix well.
- Then Add chopped veggies. Mix well until the spice powders all well coated with the veggies and cook covered with ¼ cup of water until the vegetables are soft.
- Then add cooked vermicelli and gently toss with cooked vegetables for two minutes. Switch off the flame once done.
Nutrition
Serving: 2g