Vermicelli biryani recipe

VERMICELLI VEG BIRYANI

INGREDIENTS

Vermicelli – 1 cup
Ghee + oil – 1 ½ tbsp
Whole garam masala – few [clove ,cardamom,star anise,cinnamom,bay leaf,sai jeera]
Onion chopped or sliced – 1 big
Slit green chilli – 2 or as per taste
Ginger garlic paste – ½ tbsp.
Finely chopped coriander leaves + mint leaves – 2 tbsp
Turmeric pwdr – ¼ tsp [ optional ]
Garam masala – ½ tsp
Cooked mixed veges – 1 cup [cauliflower ,beans,potato,green peas,carrot ]
Salt as per taste
Fried cashew and coriander leaves for garnish

PREPARATION

Roast the vermicelli on low flame. [ don’t burn it ]
Cook the roasted vermicelli in boiling water for 3 – 4 minutes. [not more than that or it will become mushy.
Once done,immediatel , drain the water and keep the cooked vermicelli in a strainer for excess water to drain off. Fluff it with a fork.

METHOD

Heat oil + ghee ,add whole garam masala and let it splutter.

Add onions + chilli and fry till brown.

Add ginger garlic paste and fry till raw smell leaves.

Add turmeric + coriander pwdr + garam masala pwdr.mix well.

Add and coriander leaves + mint leaves and fry till it shrinks.

Add cooked veges + salt and stir fry for 1 minute on low fame till the veges get coated with the masalas.

Add the cooked vermicelli and mix well , so that it is coated with the masalas.

Off the flame and garnish with finely chopped coriander leaves and roasted cashew.

Serve with any raita + papad.

NOTES

I have just used peas and carrot .
Instead if boiling the vermicelli ,you can add directly after adding veges ,then add water and allow it to cook till water completely dries up.
You can also add tomato.
Instead of green chilli you can use red chilli pwdr.
You can also use readymade biryani masala.

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