seviyan biryani recipe | semiya biryani recipe | vermicelli biryani recipe

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vermicelli biryani recipe, seviyan biryani recipe

seviyan biryani is a delicious biryani variety from rajasthani cuisine. 

5 from 2 votes
total time:
60minutes

seviyan biryani recipe with step by step pics. seviyan biryani is a lesser known but delicious biryani variety from rajasthani cuisine. here instead of rice, seviyan is used.

vermicelli biryani recipe

seviyan is whole wheat vermicelli. seviyan is also known as semiya in south indian languages and vermicelli in english language. it is used in making many recipes like:

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 semiya 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 seviyan biryani 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 in the biryani, 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.

seviyan biryani can be served as 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.

if you want to check few more biryani varieties then do check:

semiya biryani recipe below:

vermicelli biryani recipe, seviyan biryani recipe
5 from 2 votes
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vermicelli biryani recipe | seviyan biryani recipe

seviyan biryani is a delicious biryani variety from rajasthani cuisine. 
course main course
cuisine rajasthani
prep time 20 minutes
cook time 40 minutes
total time 1 hour
servings 3
author dassana amit

ingredients (1 cup = 250 ml)

for bouquet garni or spices potli:

  • 2 teaspoons coriander seeds (sabut dhania)
  • ½ teaspoon cumin seeds (jeera)
  • ½ teaspoon fennel seeds (saunf)
  • 1 inch ginger, crushed
  • 4 to 5 garlic, crushed
  • 1 tej patta (indian bay leaf)
  • 5 to 6 whole black peppercorns (sabut kali mirch)
  • 1 inch cinnamon (dalchini)
  • 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
  • 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

how to make vermicelli biryani recipe | seviyan biryani recipe

making bouquet garni or spices potli:

  1. in a muslin or cotton kitchen napkin, take all the spices and herbs mentioned above in the list 'for bouqet garni or spices potli'. 

  2. take the ends of the muslin and secure or tie it like a potli (small bundle). keep aside. 

making yakhni or stock for seviyan biryani:

  1. rinse, peel and chop the veggies. then add them in the pressure cooker.

  2. then add 1 teaspoon salt or add as required.

  3. 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.

  4. place the prepared spice bag (potli).
  5. pressure cook for 1 to 2 whistles or 9 to 10 minutes on medium flame.
  6. when the pressure settles down on its own, open the lid and check if the veggies are done. let the yakhni stock become warm. 

  7. 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 seviyan for making seviyan biryani:

  1. meanwhile in another pan heat ½ tablespoon ghee.

  2. keep the flame to low or medium-low. add broken vermicelli. 

  3. mix the vermicelli strands with the ghee and begin to roast them.

  4. roast stirring continuously so that semiya strands get evenly cooked and roasted till light golden or golden. remove in a pan and keep aside. 

  5. in the same pan, now heat 1.5 tablespoons ghee. add 1 cup thinly sliced onions.

  6. begin to sauté onions on a medium-low flame.

  7. 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 seviyan biryani:

  1. first add the roasted seviyan in the stock.

  2. with a spoon distribute the seviyan evenly all over.

  3. 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.

  4. cover the cooker with a moist cotton napkin or cotton kitchen towel.

  5. place a lid. on top of a lid place a heavy weight like a mortar-pestle.

  6. heat a tawa 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.

  7. after switching off flame, allow a standing time for 4 to 5 minutes. then remove the lid.

  8. 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 seviyan biryani for some more minutes. 

  9. mix gently and serve semiya biryani hot with raita or tomato shorba.

TRENDING NOW

how to make vermicelli biryani or seviyan biryani recipe:

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, 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 seviyan used, you can add 2 to 2.25 cups 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 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 seviyan for making 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 semiya 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 seviyan in a plate. keep aside.

making seviyan biryani recipe

making seviyan 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 stove top and keep aside.

making seviyan biryani recipe

assembling and layering seviyan biryani:

23. first add the roasted seviyan in the stock.

making seviyan biryani recipe

24. with a spoon distribute the seviyan 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 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.

making seviyan biryani recipe

29. 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 seviyan biryani 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

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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