Semiya Biriyani

Semiya Biriyani

Ingredients

Thin vermicelli - 200 gm.

Chicken breast pieces – 400gm.

Onion (thinly sliced) – 200gm

Tomato 1 nos.

Green chilly (finely chopped) – 4nos

Ginger (finely chopped) – 1 tsp

Garlic (paste/ chopped) – 1 tsp

2.

Chilly powder – 1 tsp

Coriander powder – 2 tsp

Turmeric powder – ¼ tsp

Garam masala powder ½ tsp

3.

Cinnamon – 1 stick

Clove – 4 nos

Cardamom – 2nos

4.

Ghee/butter – 2 tsp

Water

Salt – to taste

Oil – 3 tbsp

Cilantro (chopped) – 2tbsp

Preparation

Heat oil in a pan, add onions, chopped green chillies, ginger and garlic and roast till the onion is gold brown. Add chilly powder, coriander powder, turmeric and garam masala powder and mix well stirring constantly for two minutes. Add tomatoes, chicken stripes and salt and cook well.

Heat ghee/butter in a thick pan and fry the vermicelli till Gold Brown and set aside.

Heat ghee in a pan and add crushed cinnamon, cardamom and clove to it. Pour a cup of water and boil. Add the fried vermicelli stirring carefully till cooked al dente. Take off the flames, mix the chicken to it and serve hot. Garnish with coriander leaves.

Tastes good with an onion yoghurt salad.

 

Semiya Biriyani

Ingredients

Thin vermicelli - 200 gm. Chicken breastpieces – 400gm. Onion (thinly sliced) – 200gm Tomato 1 nos. Green chilly (finely chopped) – 4nos Ginger (finely chopped) – 1 tsp Garlic (paste/ chopped) – 1 tsp 2. Chilly powder – 1 tsp Coriander powder – 2 tsp Turmeric powder – ¼ tsp Garam masala pwder ½ tsp 3. Cinnamon – 1 stick Clove – 4 nos Cardamom – 2nos 4. Ghee/butter – 2 tsp Water Salt – to taste Oil – 3 tbsp Cilantro (chopped) – 2tbsp

Preparation

Heat oil in a pan, add onions, chopped green chillies, ginger and garlic and roast till the onion is gold brown. Add chilly powder, coriander powder, turmeric and garam masala powder and mix well stirring constantly for two minutes. Add tomatoes, chicken stripes and salt and cook well. Heat ghee/butter in a thick pan and fry the vermicelli till goldbrown and set aside. Heat ghee in a pan and add crushed cinnamon, cardamom and clovo to it. Pour a cup of water and boil. Add the fried vermicelli stirring carefully till cooked al dente. Take off the flames, mix the chicken to it and serve hot. Garnish with coriander leaves. Tastes good with an onion yoghurt salad.