Vermicelli biryani is a delicious biryani variety made with seviyan from the rajasthani cuisine.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
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
- ⅓ 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
- 1 teaspoon kewra water or rose water - optional
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.
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 seviyan 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 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 seviyan biryani for some more minutes.
mix gently and serve semiya biryani hot with raita or tomato shorba.