Semiya Biryani (Vermicelli Biryani)

Semiya Biryani (Vermicelli Biryani)

A different attempt from usual Semiya/Vermicelli Upma.



  1. 1 1/2 Cups Vermicelli Semiya Roasted /
  2. 1 Cup Mixed Vegetables (Potato, Carrot & Beans)
  3. 1 Onion (Chopped)
  4. 1 Tomato (optional)
  5. 1/2 Cup Mint Coriander Leaves Chopped and
  6. 1 1/4 Cups Coconut Milk Thin
  7. 4 Tablespoons Ghee Oil /
  8. 1 Teaspoon Cumin
  9. 1 Bay Leaf
  10. To Taste Salt
  11. & 1 Clove Cinnamon Cardomom , (each)
  12. 1 Teaspoon Fennel Seed
  13. 1 Ginger Slice
  14. 4 Garlic
  15. 3 Green chilli


15 mins
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    Grind the items given under ‘grind’ table to a smooth paste with minimum water. Heat a heavy bottomed pan with oil and temper with cumin and bay leaf.

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    Add chopped onion, fry till onion turns transparent and add the ground paste. Fry in medium flame for 2-3 minutes. Add the chopped veggies along with tomato(if desired) and the mint and coriander leaves and fry in medium flame for 3 minutes.

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    Add the coconut milk and bring to boil, add required salt. Then add the vermicelli. Let it boil and absorb all the coconut milk. Cook covered for 4-5 minutes in low flame.

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    Garnish with cashews fried in ghee if you want,or just simply with chopped coriander leaves… serve hot with raita of your choice!

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    Don't cook more than the time mentioned and add minimum water / coconut milk according to the vermicelli / semiya.

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