semiya biryani | vermicelli biryani

Jump to Recipe

Veg semiya biryani recipe with step by step pics. This is a lesser-known but delicious biryani variety. Here instead of rice, semiya (seviyan or vermicelli) is used.

vermicelli biryani recipe

Semiya is whole wheat vermicelli. it is also known as seviyan in North India and vermicelli in english language. It is used in making many recipes like seviyan kheer.

Generally the biryani is made with meat or chicken. I am sharing a vegetarian version which tastes very good. The method used to make semiya biryani is not like the way semiya pulao or semiya upma is made. Its a slightly elaborate method. Of course, when you make biryani, some time and effort will be required.

For making this delicious vermicelli biryani, yakhni is made. Yakhni means stock. So in this recipe first vegetable stock is made. then the seviyan along with fried onions is layered and then dum cooked. This dum cooking gives this biryani a unique flavor and taste. I make this recipe similar to my recipe of Veg yakhni pulao, which I had shared some years back.

To make the yakhni, I have used a pressure cooker to save time, but yakhni can also be made in a pan. This is not a spicy biryani. To have some spicy flavor, you can add 1 to 2 green chilies.

For the semiya, its best to use thin whole wheat semiya, but slightly thicker semiya also can be added. You can add your choice of veggies also.

Vermicelli biryani can be served as the main course along with some raita or a shorba. I served with tomato shorba. For raita, you can make onion-tomato raita or boondi raita or cucumber raita.

How to make semiya biryani

A) making bouquet garni or spices potli:

1. In a muslin or cotton kitchen napkin, take 2 teaspoons coriander seeds, ½ teaspoon cumin and ½ teaspoon fennel seeds.

making seviyan biryani recipe

2. Add 1 tej patta (Indian bay leaf), 5 to 6 whole black peppers, 1 inch cinnamon, 1 black cardamom (lightly crushed), 2 green cardamoms, (lightly crushed) and 2 cloves (lightly crushed). Crush the cardamoms and cloves lightly in a mortar-pestle.

making seviyan biryani recipe

3. Then add 1 inch ginger and 4 to 5 medium garlic cloves which have been crushed in a mortar-pestle.

making seviyan biryani recipe

4. Take the ends of the muslin and secure or tie it like a potli (small bundle).

making seviyan biryani recipe

5. Rinse, peel and chop the veggies. Then add them in the pressure cooker. I have used ½ cup heaped chopped carrots, ½ cup heaped chopped potatoes, ¼ cup chopped french beans and ⅓ cup green peas.

making seviyan biryani recipe

6. Add 1 teaspoon salt or add as required.

making seviyan biryani recipe

7. Add 2 cups water. Depending on the type of vermicelli used, you can add 2 to 2.25 cups of water. If using a pan to make yakhni, then add 2.5 cups water.

making seviyan biryani recipe

8. Place the prepared spice bag (potli).

making seviyan biryani recipe

9. Pressure cook for 1 to 2 whistles or 9 to 10 minutes on medium flame.

making seviyan biryani recipe

10. When the pressure settles down on its own, open the lid and check if the veggies are done. This is the yakhni stock and let it become warm.

making seviyan biryani recipe

11. Squeeze the spice bag to extract more of the spice flavors. Remove it from the yakhni stock. Check the taste of stock and add more salt if required. The yakhni should have a slightly salty taste. Then cover and keep the mix vegetable yakhni aside.

making seviyan biryani recipe

Roasting vermicelli for biryani

12. Meanwhile in another pan heat ½ tablespoon ghee.

making seviyan biryani recipe

13. Keep the flame to low or medium-low. Add 1 cup broken vermicelli (75 grams of seviyan or semiya).

making seviyan biryani recipe

14. Mix the vermicelli strands with the ghee and begin to roast them.

making seviyan biryani recipe

15. Roast stirring continuously so that vermicelli strands get evenly cooked and roasted.

making seviyan biryani recipe

16. Roast till light golden or golden.

making seviyan biryani recipe

17. Remove the roasted vermicelli on a plate. Keep aside.

making seviyan biryani recipe

Making vermicelli biryani

18. In the same pan, now heat 1.5 tablespoons ghee.

making seviyan biryani recipe

19. Add 1 cup thinly sliced onions.

making seviyan biryani recipe

20. Begin to sauté onions on a medium-low flame.

making seviyan biryani recipe

21. First the onions will become light golden.

making seviyan biryani recipe

22. Continue to sauté them stirring often till they turn golden and caramelized. Remove the pan from the stovetop and keep aside.

making seviyan biryani recipe

23. First add the roasted vermicelli in the stock.

making seviyan biryani recipe

24. With a spoon distribute the vermicelli evenly all over.

making seviyan biryani recipe

25. Reserve 1 tablespoon of the fried onions and sprinkle remaining fried onions all over. At this step, you can also add 1 teaspoon of rose water or kewra water. If using rose essence or kewra essence, then just add about 2 to 3 drops.

making seviyan biryani recipe

26. Cover the cooker with a moist cotton napkin or cotton kitchen towel.

making seviyan biryani recipe

27. Place a lid. On top of a lid place a heavy weight like a mortar-pestle.

making seviyan biryani recipe

28. Heat a tawa (or griddle) on a medium flame for 5 minutes. Then lower the flame. Keep the entire cooker set up on the tawa. Dum cook on low flame for 20 to 25 minutes.

making seviyan biryani recipe

29. After switching off the flame, allow a standing time for 4 to 5 minutes. Then remove the lid. Check the biryani at the bottom of the cooker and there should be no water. All the water should be absorbed. If there is water, then continue to dum cook for some more minutes.

seviyan biryani recipe, semiya biryani recipe, vermicelli biryani recipe

30. Mix gently and Serve semiya biryani hot with raita or tomato shorba or biryani shorba.

seviyan biryani recipe
More Biryani varieties

Have you made this recipe and liked it? Please leave a star rating in the recipe card below or share the recipe on facebook, whatsapp, twitter & pinterest. For recipe updates Subscribe to our newsletter and follow us on Facebook, Instagram, Youtube, Pinterest and Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

vermicelli biryani recipe, seviyan biryani recipe

Vermicelli Biryani

5 from 2 votes
Vermicelli biryani is a delicious biryani variety made with seviyan.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr

Cuisine Rajasthani
Course: Main Course

Servings 3
Units

Ingredients

for bouquet garni or spices potli

  • 2 teaspoons coriander seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 inch ginger, crushed
  • 4 to 5 garlic, crushed
  • 1 tej patta (indian bay leaf)
  • 5 to 6 whole black peppercorns
  • 1 inch cinnamon
  • 1 black cardamom - lightly crushed
  • 2 green cardamom - lightly crushed
  • 2 cloves - lightly crushed

ingredients for yakhni or stock

  • ½ cup heaped chopped carrots
  • ½ cup heaped chopped potatoes
  • ¼ cup chopped french beans
  • cup green peas, fresh or frozen
  • 1 teaspoon salt or add as required
  • 2 cups water or add as required

for roasting vermicelli

  • ½ tablespoon ghee (clarified butter)
  • 1 cup vermicelli - 75 grams (semiya or seviyan)

for frying onions

  • 1.5 tablespoons ghee
  • 1 large onion - thinly sliced or 1 cup thinly sliced onions

other ingredient

  • 1 teaspoon kewra water or rose water - optional

Instructions

making bouquet garni or spices potli

  • In a muslin or cotton kitchen napkin, take all the spices and herbs mentioned above in the list 'for bouqet garni or spices potli'. 
  • Take the ends of the muslin and secure or tie it like a potli (small bundle). Keep aside. 

making yakhni or stock

  • Rinse, peel and chop the veggies. Then add them in the pressure cooker.
  • Then add 1 teaspoon salt or add as required.
  • Add 2 cups water. Depending on the type of seviyan used, you can add 2 to 2.25 cups water. If using a pan to make yakhni, then add 2.5 cups water.
  • Place the prepared spice bag (potli).
  • Pressure cook for 1 to 2 whistles or 9 to 10 minutes on medium flame.
  • When the pressure settles down on its own, open the lid and check if the veggies are done. Let the yakhni stock become warm. 
  • Squeeze the spice bag to extract more of the spice flavors. Remove it from the yakhni stock. Check taste of stock and add more salt if required. The yakhni should have a slightly salty taste. Then cover and keep the mix vegetable yakhni aside.

roasting semiya

  • Meanwhile in another pan heat ½ tablespoon ghee.
  • Keep the flame to low or medium-low. Add broken vermicelli. 
  • Mix the vermicelli strands with the ghee and begin to roast them.
  • Roast stirring continuously so that semiya strands get evenly cooked and roasted till light golden or golden. Remove in a pan and keep aside. 
  • In the same pan, now heat 1.5 tablespoons ghee. add 1 cup thinly sliced onions.
  • Begin to sauté onions on a medium-low flame.
  • Continue to sauté them stirring often till they turn golden and caramelized. Remove the pan from the stove top and keep aside.

assembling and layering semiya biryani

  • First add the roasted seviyan in the stock.
  • With a spoon distribute the seviyan evenly all over.
  • Reserve 1 to 2 tablespoons of the fried onions and sprinkle remaining fried onions all over. At this step you can also add 1 teaspoon of rose water or kewra water. If using rose essence or kewra essence, then just add about 2 to 3 drops.
  • Cover the cooker with a moist cotton napkin or cotton kitchen towel.
  • Place a lid. On top of a lid place a heavy weight like a mortar-pestle.
  • Heat a tawa (or griddle) on a medium flame for 5 minutes. Then lower the flame. Keep the entire cooker set up on the tawa. Dum cook seviyan biryani on low flame for 20 to 25 minutes.
  • After switching off flame, allow a standing time for 4 to 5 minutes. Then remove the lid.
  • Check the biryani at the bottom of the cooker and there should be no water. All the water should be absorbed. If there is water, then continue to dum cook for some more minutes. 
  • Mix gently and serve hot with raita or tomato shorba.

Nutrition Info Approximate values

Calories: 356kcalCarbohydrates: 80gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 945mgPotassium: 395mgFiber: 6gSugar: 4gVitamin A: 3750IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 1mgVitamin B6: 1mgVitamin C: 17mgVitamin E: 1mgVitamin K: 8µgCalcium: 78mgVitamin B9 (Folate): 33µgIron: 3mgMagnesium: 42mgPhosphorus: 179mgZinc: 1mg

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares21
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking