Tuesday, February 27, 2007

Semiya Biryani


Bay leaf - 1
Elaichi - 4
cloves - 5
cinnamon - 1 '' piece
Onion - Big , 2 thinly sliced
Ginger Garlic paste - 1 tsp
Tomato - 1 1/2 , small cubes
Green Chilly - 3 slit
Mint - about 10 leaves
Corriander leaves - half bunch , chopped
Chilly pwdr - 1 tsp
Corriander pwdr - 1/2 tsp
Curd - 2 tbsp
roasted vermicelli - 2 cups
milk - 1 cup
water - 3 cups
lemon juice - few drops
oil - 1/2 cup


1) heat oil , Maintain at medium heat , add bay leaf , cardamom , cloves and cinnamon.
2) when elaichi becomes light brown , add sliced onions.
3) Reduce to simmer and let onions cook till brown. ( If it becomes too brown ,
onions will taste sweet )
4) Add green chillies. Raise heat to medium.
5) When green chilly blends with onin , add ginger garlic paste.
6) Add Mint leaves. Fry till aromatic.
7) Add tomato , fry for few minutes
8) Add chilly powder , corriander powder and salt. Fry till there is no raw smell.
9) Add corriander leaves. Fry well'
10) By now the tomatoes should be mashed well and blen with onion.
Add curd little by little. Every time after adding , wait till it blends well with the onion tomato mixture.
11) Now add water and simmer for 10 minutes. the oil will come to the top.
12) Increase heat , Add Milk and bring to boil.
13) Add few drops of oil and vermicelli.
14) Add few drops of lemon juice
15) Cook till all water is absorbed.
16) Add few drops of oil , mix and serve.
Adding the oil prevents the semiya from getting sticky.

If u want ,u can add veges or chicken after adding curd.


Anonymous said...

Where is photo ma'm?

Makes effect like a real biriyani...
Mmm.. Mr.A is lucky!

Ayesha Seerin said...

Got over b4 i gotta chance to take pics.

Actually yes, its requires the same effort and time :-(

Anonymous said...

very useful really good information thanks for posting such a good information it will hepls the people a lot keep it up , Regards,
Semiya upma