Vermicelli Biryani Recipe

Vermicelli Biryani is a quick and easy one pot meal-dish that can be either made for breakfast or dinner. It also makes for a great lunch-box option. Unlike rice, it is a light meal on your tummy and doesn't put you to sleep in the noon. Plus it has a medley of veggies, and a subtle flavour of the spices that are not too overpowering. Try this Vermicelli Biryani for your lunch box or a quick snack with a glass of masala chai on those chill evenings. Course : South Indian Breakfast Ingridients : 250 grams Semiya (Vermicelli) , MTR Roasted 1 Carrot (Gajjar) , finely chopped Green beans (French Beans) , finely chopped 1 Green Bell Pepper (Capsicum) , diced 1 Onion , finely sliced 1 cup Green peas (Matar) 1/2 teaspoon Garam masala powder 1/2 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Biryani Masala 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Cumin seeds (Jeera) Oil , as needed To grind into a paste: 1 Onion , chopped 1 teaspoon Fennel seeds (Saunf) 2-3 Green Chilli Coriander (Dhania) Leaves , handful 2 cloves Garlic 1/2 inch Ginger Instructions To begin the preparation of Vermicelli Biryani, first heat half a teaspoon of oil in a pan and add the ingredients to grind one after the other and slowly saute them on low flame until they slightly wilt and the raw smell goes. Cool and grind to a smooth paste. Keep Aside. In a pan, heat oil, add jeera, once it starts spluttering, add onions, saute till they're translucent. Add the carrot, capsicum, beans and peas, slowly saute them till they're slightly tender. Now add turmeric, garam masala, dhaniya powder, biryani masala and mix till they're well incorporated. Add the ground paste, salt and fry for 2-3 minutes. Add 1 cup of water, and let it come to a boil. Now add the roasted vermicelli and mix them all together. Cook it covered for about 5-7 minutes until the vermicelli has cooked al dente. Sprinkle some coriander leaves and enjoy the Vermicelli Biryani while it is hot.