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29 Aug 2008

Semiya / Vermicelli Biryani

Ask me which is the easiest and tastiest dish I would like to cook(and eat), the answer is the very famous biriyani...I have no other options if I have some guests, this is the only one I don't need to do any hard work and could finish my work within one and half hours including kitchen cleaning! It is more comfortable if you are using a food processor! Am not exaggerating, but once when you find how easy is making biriyanis you will not stop making it on weekends.I still remember when I prepared a chicken biryani for first time on a weekend before 11 years..It is really fun making it without any help for the first time especially when we are novice in cooking. Since the amount of masala was more than needed , the rice was little over cooked. But the aroma was much good! I still get that admiration from my better half and I believe that is the "secret ingredient" required for a happy life.. :)
This time biriyani is little different. I didnot know I can cook something different using vermicelli until I make biriyani and uppuma with it. Though I didn't like that "white beauty" (reason-sweetness), I thought that semiya is created for making payasams only.. :)

Ingredients used
Semiya / vermicelli 3 cups
chicken pieces (boneless) 1 1/2 cups
onions 2 big
tomato 1 small
garlic paste 1 tsp
ginger paste 1 tsp
green chilly 1 or as desired
pepper powder 1 tsp
turmeric powder 1/4 tsp
garam masala powder 1/2 tsp
coriander leaves chopped 1/2 cup
thick coconut milk 1 cup
ghee 2 Tbsp

How to prepare
Boil water. Add salt and 1/2 Tb sp ghee. Put semiya in this and cook. When it is about to finish, drain. Don't over cook.
Heat remaining ghee in a pan. Saute chopped onions. When it is transparent, saute garlic and ginger paste with chopped green chillies and tomato.
Allow it to cook until the tomato is mashed by stirring it continuously.Then add all the powders, , salt and chicken with coconut milk. Mix well and allow to cook on a medium heat. Cook until chicken is done, and reduce water to make a thick gravy.Remove from fire.
Add the remaining chopped coriander leaves and cooked semiya into this. Mix slowly without breaking semiya, and keep the lid closed for 15 minutes. Do mix semiya with the masala soon it is taken from the stove, so no need to heat it again. Garnish with roasted nuts and raisins, which I usually dislike to do.. :)
Other Biriyani recipes of Salkkaaram,
Chicken Biryani
Arabic Biryani
Mutton Biryani
Egg Biryani
Fish Biryani
Vegetable Biryani
Prawns Biryani
Keema Biryani


  1. Yum!!
    This is interesting Seena.. :-), biryani with semiya is realy different! I am sure this one tastes delicious, I'm drooling...
    Love to try this when i cook for myself, Thanxs !

  2. Biryani with semiya!!! very innovative Seena1 I will try it with vegetables...

  3. a great variation to biriyani....good one!

  4. I always stick to white beauty and uppma!!

  5. huumm..You are a delicious foodie no doubt yaa.I love your posts.last week i made naadan kozhi curry,turned out as a winner !Agree 100% that biriyani is the most delicious and fast one..Keep the good work Seena

  6. Seena, this looks so good. I love vermicelli and this looks like one great way to use it!

  7. I love curry flavours with noodles so I know I would love the taste of this! It looks so very tasty I love the pictures. :-)

  8. Semiya biryani looks spicy and delicious.

  9. wow..looks innovative..Semiya biryani!

  10. Ok , I will try in vegetarian version , Thanx for posting!

  11. Semiya Biryani is very new to me. Just love it. Will this.

  12. Wow...this is interesting.Looks yummy!

  13. Thats really very yummy looking one..I don't like vermicelli much..but this looks great!

  14. Hi Seena, its my first visit to your awesome blog and already I'm loving it. Ur semiya briyani looks so delicious. It similar to Bee Hoon briyani that we have in Malaysia & S'pore. Bee Hoon is a thin noodle made of rice and unlike semiya, can only be used in savory dishes.

  15. hai seena i am amina chennai v v delicious samiya briyani thanks a lot for the recipe.

  16. Thanks Amina! I always feel happy to share you such delicious recipes.. :) keep visiting..

  17. hi iam hafsa without we can cook this vermecelli

  18. Hafsa, I think you are going to tell we can cook this without coconut milk! right? Ok, I know it, but I added coconut milk to make semiya softer, like we add in rice.. :)


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