Vermicelli Biryani Recipe

Prep Time – 25-30 mins | Cook Time – 12-15 mins | Servings – 1 large bowl

Ingredients

• 1 ½ cup vermicelli
• 1 tsp turmeric powder
• 4 tbsp ghee
• 1 tbsp red chilli powder
• 2 bay leaves
• 1 tbsp biryani masala
• 1 star anise
• 2 tbsp curd
• 3 black peppercorns
• 7 to 8 cauliflower florets
• 2 cloves
• ¼ cup green peas
• 2 green chillies, slit
• ¼ cup carrots, diced
• 1 large onion, sliced
• ½ cup French beans, chopped
• Salt to taste
• 2 tbsp saffron milk
• 1 tomato, chopped
• Mint leaves (few)
• Coriander leaves, chopped (few)

Directions

1. Dry roast the vermicelli in a pan till golden and aromatic.
2. Boil the roasted vermicelli in water for 3-4 minutes, strain, and keep aside.
3. In a deep pan, heat 2 tbsp of ghee. Add bay leaves, star anise, peppercorns, cloves, green chillies, and sliced onion. Sauté till onions turn golden.
4. Add turmeric, red chilli powder, salt, and chopped tomato, mixing well.
5. Add diced carrots, cauliflower florets, peas, chopped beans, and biryani masala. Sauté for a minute.
6. Add curd, cover, and cook the vegetables on medium heat for 8-10 minutes until soft.
7. Mix in the boiled vermicelli, saffron milk, mint, and coriander. Add 2 more tbsp of ghee. Cover and cook for 2-3 minutes.
8. Turn off the flame and let it rest for a couple of minutes.
9. Serve hot with raita, curd, or any spicy gravy.

Chef Tips

• Dry roasting vermicelli enhances aroma and keeps strands separate.
• Adjust spices and vegetables according to taste.
• Saffron milk adds rich flavor and visual appeal.
• Serve immediately for best texture.