Semiya Briyani

IMAGERY:

INGREDIENTS:
Bay leaf - 2
Cardamom - 4
Cinnamon - 2
Clove -4
Ginger garlic paste - 1 1/2 spoon
Sliced Onion - 2 medium size
Sliced Tomatoes - 1 big
Sliced Green Chili - 2 nos
Turmeric Powder - 1/2 tsp
Chili powder - 1 tsp
Coriander Powder - 1 1/2 tsp
Garam Masala Powder - 2 tsp
Chopped vegetables
Coriander leaves - 1 fist full
Mint leaves - 1 fist full
Hung curd - 4 tsp
Salt to taste
Ghee / oil - 1 spoon
Cooked semiya

PREPARATION:

• Heat the wok and add a spoon of ghee/oil followed by cardamom, cinnamon, bay leaf and clove. Saute well till you get the fine aroma of the masal.

• Add the green chili and onions. Saute till the onions become transparent. Then add the ginger garlic paste.

•  Once the onions get cooked with the masal, we get a nice aroma. Now add the tomatoes and as it gets cooked, add the turmeric powder, chili powder and coriander powder and mix it well.

•  When the raw smell leaves, add the chopped vegetables. The vegetables should get coated well with the masal.
•  Add enough water to cook the vegetables. Cover with a lid and allow them to cook.

• In the mean time finely chop the coriander and mint leaves and soak it in water. Keep this aside.

• Cook the vermicelli in boiling water by adding a little oil to get it non sticky. 

• Now to the sauted vegetables, add required salt, garam masal powder and mix well.

• Beat the curd with a whisk and add the curd. Mix it well and let the raw smell to go.

•  Now add a layer of semiya followed by the chopped, soaked  coriander and mint leaves and again followed by a layer of semiya. Cover it with a lid and dhum cook the briyani (as how we prepare dhum briyani).

• Remove the vessel from the tawa and mix the layers well.

Semiya briyani ready....