Chicken Semiya Biryani

A special breakfast or dinner made with vermicelli and mutton or chicken. Serve with boiled eggs and onion raitha.

5 cups roasted semiya / vermicelli

1 1/2 lbs mutton or chicken – medium pieces

2 tbsps oil

1 1/2 tsp ginger garlic paste

2 large onions sliced

2 tomatoes chopped

1 small bunch mint leaves chopped

1 small bunch coriander leaves chopped

1 pinch turmeric

1 1/2 tsps coriander powder

1 tsp red chili powder (add more or less according to taste)

3 cardamoms

3 pieces cinnamon stick

8 cups water

1 cup thick coconut milk

• Heat oil in a pressure cooker.
• Add the onions and ginger garlic paste with a bit of salt and cook till onions are translucent.
• Add the whole spices, tomatoes, mint and coriander leaves and all the masalas. Mix well and cook till tomatoes are soft.
• Add the meat and season well with salt. Pressure cook till the meat is 3 /4 th cooked.
• When the pressure cooker is ready to be opened, add the water and coconut milk. Bring to a boil. Reduce heat and add the semiya SLOWLY . Stir so there are no lumps. Cover and let it simmer till the semiya is cooked and soft.
• Enjoy hot with raitha!

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