Roasted vermicelli (semiya) cooked with freshly ground masala paste and coconut milk in the instant pot. They are prefect for a quick weeknight dinner.
- 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
- 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
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Grind all the ingredients given under "to be ground" to a smooth paste.
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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.
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Now add the thinly sliced onions and saute until nice and golden brown.
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When the onions are done, add the vermicelli, vegetables, ground masala paste and saute for just a minute. Switch off the saute mode.
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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.
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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.
- 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.