Vermicelli Biryani Recipe

Here's a unique and tasty recipe for Vermicelli Biryani:

Ingredients:

For the Vermicelli:

• 2 cups vermicelli (seviyan)
• 2 tablespoons ghee or oil
• 4 cups water
• Salt to taste

For the Biryani:

• 2 tablespoons oil or ghee
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Salt to taste
• 1 cup mixed vegetables (carrots, peas, green beans, potatoes), chopped into bite-sized pieces
• 1/2 cup plain yogurt
• Fresh coriander leaves, chopped for garnish
• Fresh mint leaves, chopped for garnish (optional)
• Fried onions (optional, for garnish)
• Saffron strands soaked in warm milk (optional, for color and flavor)

Instructions:

Preparing the Vermicelli:

1. Toast the Vermicelli:

   • Heat 2 tablespoons of ghee or oil in a large pan over medium heat. Add the vermicelli and toast until they turn golden brown. Stir continuously to avoid burning.

2. Cook the Vermicelli:

   • Add 4 cups of water and salt to the toasted vermicelli. Bring to a boil, then reduce heat and let it simmer until the vermicelli is cooked and water is absorbed. Drain any excess water and set aside.

Preparing the Biryani:

1. Sautéing Spices:

   • In a large, heavy-bottomed pot or deep pan, heat oil or ghee over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.

2. Cooking Onions:

   • Add sliced onions and sauté until they turn golden brown.

3. Adding Tomatoes:

   • Add chopped tomatoes and cook until they become soft and mushy.

4. Adding Spices:

   • Add ginger-garlic paste, turmeric powder, red chili powder, ground coriander, ground cumin, garam masala, and salt. Cook for a few minutes until the spices are well combined and fragrant.

5. Adding Vegetables:

   • Add the mixed vegetables to the pot and cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.

6. Adding Yogurt:

   • Stir in the yogurt and cook for another 2-3 minutes until the mixture is well combined.

7. Mixing Vermicelli:

   • Gently fold the cooked vermicelli into the vegetable mixture. Ensure the vermicelli is well coated with the spices and vegetables.

8. Simmering:

   • Reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 10 minutes, allowing the flavors to meld together.

9. Resting:

   • Once done, remove from heat and let it rest, covered, for 5 minutes.

10. Garnish and Serve:

    • Garnish with fresh chopped coriander leaves, mint leaves (if using), fried onions (if using), and saffron-soaked milk (if using) for added flavor and color. Serve hot with raita and salad on the side.

Tips:

• You can add a handful of fried cashews and raisins for added texture and flavor.
• Adjust the spice levels according to your taste preferences.
• Ensure the vermicelli-to-water ratio is appropriate to avoid overcooking or undercooking the vermicelli.
• For extra fragrance, you can add a few drops of rose water or kewra water to the biryani.

Enjoy your Vermicelli Biryani!