Preparation Time : 30 minutes
Cooking Time : 35 minutes
Serving : 6 to 8 members
Description
We call it semiya biriyani . This is an authentic dish from the Tamil speaking Muslims who are addressed as rawvthars . Both my grandmoms and my mom are perfect in preparing this dish . I remember my grandmom ( dads mom ) balkees perima used to make this in a huge vessel for us in at least 10 to 12 kg of meat . As we cousins only were 29 members . Recently I made this for my friend Sindhu and her daughters . The gals went bonkers over the samiya biriyani . She got the recipe from me as her second daughter oozy wanted samiya biriyani for her birthday . My sons favourite dish and it has to be made by my mom for sure .
Ingredients
Ingredients | Quantity |
|---|---|
| Mutton or chicken | 3/4 kg |
| fried vermicelli | 600 gm ( better if we fry in ghee to golden brown in colour ) |
| ginger garlic paste | 2 table spoon |
| onion | 5 sliced |
| tomato | 4 big chopped |
| coriander leaves | 4 table spoon chopped |
| mint leaves | 3 table spoon |
| green chillies | 6 slit |
| curd | 1 cup |
| small onions | one hand crushed |
| cinnamon stick | 5 pieces |
| Cloves | 4 |
| Cardamom | 4 |
| ghee | 1 1/4 cup ( can mix oil with ghee instead of useing ghee alone ) |
| chilli powder | 1 1/2 table spoon ( add to taste as I prefer the spicy version ) |
| lime | 1/2 juice |
| water (ratio) | Measure vermicelli and add water equal to the measurement of the vermicelli |
Method
- Heat ghee adding cinnamon , cloves , cardamom with onions .fry onions to dark brown in colour .
- Add crushed small onion, green chillies , ginger garlic paste to brown.
- Top with tomato , mint , coriander leaves , curd , salt to taste , meat and chilli powder . Stir well till it forms a thick gravy.
- Pour measured water to cook the meat . Once cooked add lime juice.
- Taste and adjust.
- Bring to boil and add vermicelli . Once the vermicelli is half cooked and water has reduced Lower the flame and keep in dum for 5 to 8 minutes . The vermicelli biriyani is ready.
- Serve hot with onion Raitha.
Note
At times curd added might give a lot of gravy out before adding water to cook the meat . In that case , just reduce 1 cup of water and cook the meat . Add the fried vermicelli and you find the water is not enough , boil the one cup of water and add as required.
