There are some things that are meant to ease up your life. Like Semiya or the versatile Vermicelli. On most days for dinner, I would be thinking of some easy to prepare stuff, that would give me enough time to take care of other things on a busy weekday rather than sweating it out in the kitchen. Vermicelli tops my list. It is enough to have a cup of Semiya along with some veggies to make a wholesome dinner in less than 20 mins flat. If you don’t want to spend time chopping the veggies, just use one onion – you would still have flavorful Vermicelli.
Few weeks back I shared Semiya Payasam, a sweet South Indian dessert made with Vermicelli and today’s post is the savory version of Semiya. I wanted to spice things up a bit and turned a simple Vermicelli upma into Semiya Pulao. With the addition of whole spices and mint/coriander leaves, this is quite flavorful. And what more, you don’t have to wait as long as you would for rice to get cooked up or worry about the carbs in the white rice. Since Vermicelli is made from wheat, it is much better and easy to digest too. It works best for lunch boxes too and can be had as it is 🙂 So, over to my simple recipe.
To make Semiya Pulao | Vermicelli Biryani
What I used –
- Roasted Semiya/Vermicelli, 1 cup
- Mixed Vegetables Chopped, ½ cup (I used potatoes, carrots and green peas)
- Onion, 1 large
- Tomato, 1 large
- Green Chillies, 2 or 3
- Ginger Garlic Paste, 1 tsp
- Mint and Coriander Leaves Chopped, ¼ cup (packed tightly)
- Cinnamon, 1” piece
- Clove, 1
- Green Cardamom, 1
- Dried Bay Leaf, 1 small
- Cumin Seeds/Jeera, ½ tsp
- Water, 2 cups
- Oil, 2 tsp
- Salt, as needed
How I made –
1. In a pan, heat oil. Add cumin seeds, cinnamon piece, clove, cardamom and dried bay leaf. Fry for 10 secs and add slit green chillies. Fry for another ten secs. Add chopped onions and fry until translucent. Add ginger garlic paste and fry on low flame until the raw smell is gone.
2. Add mixed vegetables and fry on low flame until they are half cooked. Add chopped coriander and mint leaves along with finely chopped tomato. Fry until tomatoes are mushy. Add two cups of water. Add salt as required. Let the water come to a boil.
3. Once the water comes to a boil, add roasted vermicelli/semiya. Stir in and cover the pan with a lid. Keep cooking on low flame until all the water is evaporated and vermicelli is cooked. Should take about 4-5 mins. Switch off the flame and let this Pulao rest for another 5 mins before mixing in.
4. Serve hot! Additionally onion raita can be served on the side.
- I use 2 cups of water for 1 cup of Vermicelli. Adjust as per preference.
- If the vermicelli is not pre-roasted, roast it in a dry fan for 4-5 mins until it is golden brown and nice roasted.
- Use of vegetables is as per preference. A combination of any of these vegetables can be used – potato, carrot, French beans, cauliflower and green peas.
- For a nice flavor, replace oil with ghee.
- Adjust the number of green chillies as per spice preference. For additional spiciness, red chilli powder can be used.
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Taking this yummy Semiya Pulao to Fiesta Friday #112. This week's co-hosts are Mollie @ The Frugal Hausfrau and Aruna @ Aharam 🙂
What a coincidence? I just scheduled mine for next week 🙂 🙂 I do add dry masalas and curd.. such easy recipe na..
Looking forward to your recipe 🙂 Somehow I dont use powders for vermicelli 🙂
The Girl Next Door
I have been trying (a lot successfully, with a few little glitches) to make the very same vermicelli pulao in a pressure cooker. Want to try out your version too. Have you made it in a pressure cooker, ever? If so, would love to hear all about the experience!
BTW, just remembered, did you get a chance to make the Thai-style pineapple fried rice with coconut milk I had posted about some time ago? https://thegalnxtdoor.wordpress.com/2016/04/08/thai-fried-rice-with-pineapple-and-coconut-milk/
Why do you want to use pressure cooker, TGND? Vermicelli cooks fairly easily. I seldom use cooker for Biryanis as rice tends to over cook if one is not very careful. Electric rice cooker is a different story but pressure cooker, you need to be careful if the water if you want non-sticky, beautiful separate grains of rice.
I love making one pot meals in a pan, that way I have full control over how long or how less something should cook 🙂
I did make Pineapple fried rice few weeks back.. in fact thought of posting that recipe today but then, posted this! I didnt use coconut milk however. Will surely try it next time 🙂
Hey pitching in between... I have tried both semiya pulav and Rava kichadi in pressure cooker. For these two 1 whistle is enough. And for pressure cooker I use 1:2 water ratio n whereas for non pressure cooker I use 1:1.5. Yes it does become little sticky but once cooled down its ok. Same with rice.
CH.. IMO the only reason to use these cookers is when don't have enough time. The moment you close the cooker and put the whistle on you don't need to worry about.. 😉 😉 Weekdays I always go for pressure cookers or rice cookers. 🙂
Oh thats nice Sri.. Except for rice rava, I dont use cooker for semiya/semolina. And my water measurements are a bit different 🙂 I use less water for pressure cooker method than covered pot method 🙂 Totally with you on cookers and rushed mornings. I sometimes use pressure cooker to make Kurma.. turns out nice with just one whistle 🙂
oh yeah.. kurma comes out well. I rely a lot on PC for Bisi Bele Baath, Venpongal I do prepare sambar also in PC. The list keeps going.. 😉 I cannot live without my three cookers and PC separators. Lifer savers 😉 I dunno if my prev comment came in or not.
Yeah.. if something has to be mushy, I make it by pressure cooker. It is this grainy stuff that needs extra attention - so I go for open pot method 🙂
I have 4 pressure cookers apart from one big one.. so my life depends on PCs too 😀 😀 Yes, your comment came.. the very first one from this morning and then, one reply to TGND and now this.. thats all right?
I am so paranoid with how this blog is working out.. gosh!
The Girl Next Door
Super! Would love to have your recipe for the pineapple rice. 🙂
I have been reading a lot about the OPOS way of cooking recently, and that is what got me interested in pressure-cooker cooking. It is tricky, yes, but a lot of people swear by it. The few things I have cooked in a pressure cooker, I have felt, have given me a sense of freedom - I don't have to hover over the stove infinitely. I just have to dump the ingredients into the cooker and let it do its job. that's why I asked. I cook pulao in a pressure cooker, usually - that is one thing I have gotten the hang of, so it comes out well.
Totally agree with you TGND 🙂 Pressure cooker does give a sense of freedom. I usually use it if I am making one-pot meals like Biryani and Pulav for more than 2 people. I just reduce the quantity of water by 1/2 cup and it works. Never tried it for semiya though as I have never felt the need. Checkout Sri's reply for more details 🙂
Sounds so easy and very flavourful. I love briyanis so will give this one a try.
Do let me know if you try this out Nadia 🙂 Very easy, yes!
Julie is Hostess At Heart
This looks absolutely delicious! Pinned!
Thank you so much Julie! Hope you enjoy it too 🙂
I love this! What gorgeous photos~ pinned, and thanks for bringing this by Fiesta Friday this week!
Thank you so much Mollie 🙂 Hope you like it as much as I do 🙂
I call this Semiya Upma but Semiya Biryani is a better description. 🙂
Thank you for bringing this delicious dish to the party at Fiesta Friday!
Oh my upma recipe is much simpler and without these spices 🙂 Thanks for dropping by Aruna 🙂
Having lived in Italy in my twenties I am never without a pack of vermicelli in my cupboard but this takes it to a new dimension. I love biryani (as does the husband with two brains) so this is on the menu when he gets back from his latest travels. Actually - I might just make it for me. As a trial and in the interests of getting it just so, you understand 😉
Yay!!! 🙂 I would be glad to know if you liked it Osyth 🙂
Lynz Real Cooking
this looks so good CH! Very different
Thank you Lynn 🙂