Semiya Biryani

🔥 Prep

• Measure out 200 g vermicelli and set aside.
• Finely chop 1 onion (≈1 medium-sized).
• Dice 1 tomato into small pieces.
• Measure 100 g mixed vegetables (e.g., carrots, peas, beans) and dice if needed.
• Measure 1 tsp ginger garlic paste.
• Measure 0.5 tsp fennel seeds.
• Measure 1 tsp salt.
• Measure 350 ml water.
• (Optional) Rinse a handful of fresh mint leaves and chop finely.

🔥 Cook

• 1. Heat 1.5 tbsp ghee in a deep pan or kadai over medium heat.
• 2. Add 0.5 tsp fennel seeds and sauté for 30 seconds until they crackle and release aroma.
• 3. Add the chopped 1 onion and sauté for 2–3 minutes until translucent.
• 4. Stir in 1 tsp ginger garlic paste and cook for 1 minute until the raw smell disappears.
• 5. Add the chopped 1 tomato and cook for 2 minutes until soft and mushy.
• 6. Add the 100 g mixed vegetables and sauté for 2–3 minutes until just tender.
• 7. Add the 200 g vermicelli and toast lightly, stirring constantly, for 2 minutes on medium‑low heat until the vermicelli turns slightly golden.
• 8. Pour in 350 ml water and add 1 tsp salt; stir to combine.
• 9. Bring the mixture to a boil over medium‑high heat, then reduce heat to low, cover the pan with a tight lid, and simmer for 8–10 minutes or until all water is absorbed and the vermicelli is cooked through.
• 10. Turn off the heat and let it rest, covered, for 5 minutes; then fluff the vermicelli gently with a fork.
• 11. Garnish with chopped mint leaves (if using) and serve hot.

🔥 Serve

• Serve the Semiya Biryani hot, garnished with fresh mint leaves and a squeeze of lemon juice if desired.
• Accompany with raita (yogurt dip) or a simple cucumber‑tomato salad.
• Pair with papadum or crispy fried onions for extra crunch.