Saturday 11 August 2012

Seviyan/Vermicelli Biryani

Preparation Time:35 min
Serves - 3


Ingredients: 


Seviyan/Vermicelli - 2cups

2cups Vegetables Diced( Potato,Beans,Carrot,Peas,Capsicum)
Green chilli Sliced - 2-3
Chopped Onion -2 
Chopped Tomato - 1
2tbps Chopped Coriander leaves
1tbsp Chopped mint leaves
Ghee - 3tbsp
Cloves - 2
Bay leaf - 1
Cinnamon stick - 1" inch
Elachi - 2
Ginger-Garlic paste - 1tbsp
Salt to taste
Coriander Powder -1 tbsp 
Lemon Juice - 1tbsp
Cumin Seeds - 1tbsp

For Masala Powder-Blend them into powder

Cloves - 2
1 Elachi
Shah Jeera - 1/2 tbsp
6-7 Black Pepper Corns
Cinamon Stick - 1/2" inch


Method:

1. In a Pan Roast Vermicelli in 2tbsp of Ghee till they turn into Golden Brown.

2. Boil 4 cups of water with a pinch of salt add Cardamom,Clove,Bay leaf, Elachi. Now gently add Vermicelli to it.Close the lid.Cook till Vermicelli becomes soft/undercooked.


3. Turn off the Flame Drain water and place vermicelli on a plate.


4. In a Pan under medium Flame add 3tbsp of Ghee with 3tbsp of Oil Add cumin Seeds.Let them Splutter.


5. Now add Chopped Onions,Ginger-Garlic Paste,Green chilli saute for a minute.Add Vegetables to it with 1/2 tbsp of salt cook with closed lid till vegetables becomes soft.


6. Now add Tomatoes toss for about 3minutes.Now add Masala Powder ,Salt to taste.


7. Add Coriander,Mint leaves,Vermicelli to the Vegetable Base.Cover it with lid Cook for about 10min.


8. Garnish with Coriander Leaves serve hot with a pickle/Raita of your choice.




Tips:

Coursly Add Vermicelli to the Vegetable Base to avoid Lumps.