Instant Pot Semiya Biryani

Do you love biryanis, but think it is a lot of work? Worry not!!

This Instant pot Semiya biriyani is what you need. Unlike a traditional biryani, it gets done so soon without a lot of effort and tastes great too. I make this all the time when I am cooking for guests and it is a hit every time. Serve it with a side of raita or chutney to impress your guests.

I don’t do a lot of recipes with vermicelli (semiya) But this Instant pot Semiya Biryani and semiya upma is something I make quite often. There’s nothing like a quick semiya upma to help you out on a busy weeknight. I usually get roasted semiya (roasted vermicelli) so that I have one less work of roasting them which otherwise takes a good 10 minutes of my time.  And unlike the traditional stove top method,  the instant pot version is actually much easier. I end up with a fluffy semiya everytime.

The secret to this Instant pot Semiya biryani is a simple masala paste that we make fresh using mint leaves, some spices and ginger garlic. The whole spices can be substituted with garam masala powder and coriander leaves can be added along with the mint leaves (which I haven’t done). This fresh masala paste gives that biriyani taste without which it would taste like a simple upma. One point to note while making this masala paste is to not add too much water while grinding it. If you do so, you have to adjust the coconut milk accordingly, so that we don’t end up with a mushy semiya biriyani. And no one likes that!!

The biryani is cooked with coconut milk!

Yes, that’s another secret. The coconut milk makes it so rich and the flavour it adds to the biryani is just amazing. I would strongly recommend using coconut milk, but you could always substitute the coconut milk with water or vegetable stock. They would work perfectly too. Make sure you use unsweetened thin coconut milk for this recipe. I use this organic coconut milk

If you have the veggies prepped, the masala paste would just take a minute or two to be done. The whole dish can be done in less than 30 minutes which is a pretty decent time for a biryani! Don’t you think?

Now lets jump to the recipe

4.8 from 5 votes

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Instant Pot Semiya Biryani

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Roasted vermicelli (semiya) cooked with freshly ground masala paste and coconut milk in the instant pot. They are prefect for a quick weeknight dinner.

Course: Main Course

Cuisine: South Indian

Keyword: instant pot

Servings: 4

Author: Preethi

Ingredients

• 11/2 cups Roasted vermicelli (semiya)
• 13/4 cup thin coconut milk
• 1 medium sized onion sliced thinly
• 2 cups mixed veggies (carrots, peas, beans, corn)
• 1 bay leaf
• 1/2 tsp cumin seeds
• 11/2 tbsp coconut oil / ghee
• salt to taste

To be ground

• 1/4 cup tightly packed mint leaves
• 1/2 tsp fennel seeds
• 3 to 4 cloves garlic
• 1 inch piece ginger
• 2 cloves
• 1 green cardamom
• 1 small piece cinammon
• 3 tbsp water (can add 1/2 tbsp more if needed to make it into a smooth puree)
• 1 or 2 green chilly as per taste or add 1/2 tsp red chilly powder

Instructions

1. Grind all the ingredients given under "to be ground" to a smooth paste.
   

2. Switch on the saute mode in your Instant pot. Add the oil and when it becomes hot, add the cumin seeds, bayleaf and let the cumin seeds splutter.
   

3. Now add the thinly sliced onions and saute until nice and golden brown.
   

4. When the onions are done, add the vermicelli, vegetables, ground masala paste and saute for just a minute. Switch off the saute mode.
   

5. Now add the coconut milk or water, salt needed for the dish, mix everything well. Scrape the bottom off the inner pot if necesaary if you have stuck onions and vermicelli from the previous steps. Close the lid. Cook on manual high for 2 minutes and release pressure after 6 minutes.
   

6. Open up and do not disturb the biriyani for 2 to 3 minutes. Then use a fork to fluff up the biryani. Serve your Semiya Biryani with a side of raita or chutney.
   

Recipe Notes

• If using unroasted vermicelli, roast them in a tsp of oil for 7 to 8 minutes in medium heat until they turn golden and then proceed with the recipe.
• Can substitute ginger and garlic with ginger garlic paste. If using paste, add it after you temper the cumin seeds.
• I have not added potatoes in the biriyani because they might not get cooked in the settings we have used. But if you have boiled potoes, you could add them.
• Do not use more water than mentioned to grind the masala paste. If you did, adjust the coconut milk accordingly so that the biriyani doesnt get mushy.