semiya biryani recipe
firstly, in a tawa heat 1 tsp ghee and roast 1 cup vermicelli
roast on low flame until semiya turns golden brown. keep aside.
in a large kadai heat 1 tsp ghee and saute 1 bay leaf, 1 inch cinnamon, 1 star anise, 3 cloves, 2 pods cardamom and 1 tsp cumin.
now add 1 onion, 1 chilli and ½ tsp ginger garlic paste.
saute until onions turn golden brown.
further add 1 carrot, 10 florets cauliflower, 1 potato, 2 tbsp peas, 5 beans.
saute for 2 minutes adding ¼ tsp salt.
now add 2 tbsp water, cover and simmer for 5 minutes or until vegetables are cooked well.
keeping the flame on low add ¼ tsp chilli powder, ¼ tsp turmeric, 1 tsp biryani masala and ½ tsp salt.
saute until spices turn aromatic
furthermore add ¼ cup curd, 2 tbsp mint and 2 tbsp coriander.
keeping the flame on low, saute well until the curd is well combined.
add 1¾ cup water and get it to a boil.
additionally, add roasted semiya and mix well. add semiya only after water comes to a boil.
get the water to a boil again.