When you get bored of Semiya Payasam,Semiya Upma try this Semiya biryani. If you have roasted Semiya/ Vermicilli , skip the roasting part and proceed from the second step.
INGREDIENTS
SEMIYA
|
1
Cup
|
CARROT,
BEANS,FROZEN PEAS
|
1
Cup
|
ONION
|
1
|
THIN
COCONUT MILK
|
¾
Cup
|
CORIANDER
LEAVES
|
Few
|
SALT
|
To
Taste
|
OIL
|
1
Tbsp
|
TO
GRIND
FENNEL
SEEDS
|
1
Tsp
|
GREEN
CHILLY
|
3
|
GINGER
GARLIC PASTE
|
1
Tsp
|
CORIANDER
LEAVES
|
Few
|
To
Temper
BAY
LEAF
|
1
|
CINNAMON
|
1
Inch piece
|
CLOVES
|
2
|
BAY
LEAF
|
1
|
ELACHI
|
1
|
STAR
ANISE
|
A
Small Portion
|
OIL
|
2
– 3 Tbsp
|
STEP BY STEP PICTURES
Chop the carrots,Beans,slice the Onions. In a Kadai heat oil & roast the Semiya in a medium flame. (Roasting can also be done with Ghee also)
In a mixie jar grind the items given under " To Grind " table.
You can also grind the spices which are used as a whole while tempering.
In a Pressure cooker heat oil add the items given under "To Temper" table.
Add the Onions & fry till it turns pink.Now add the Vegetables and fry in medium flame for 3 mins.
Add the grounded paste & allow it to boil. Add Salt.
After the water is evaporated add coconut milk. When it starts to boil add the roasted Semiya/Vermicilli.
Keep the flame in medium and allow the Semiya/Vermicilli to absorb all the Coconut milk. Stir gently.
Keep covered for 3 - 4 mins.
Do not stir frequently because it will make the biryani mushy.
Enjoy with Pickle.
Raita can also be served.
You can use any vegetables of your choice.
Do you want a bite?.
If you want to make it rich ,Ghee can be used for tempering.
NOTES
You can use fried cashewnuts as toppings.
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