VEGGIE/CHICKEN-VERMICELLI BIRYANI
Ms. Vibha Hasija
June 14, 2024
25 MINUTES
easy
Veggie-Vermicelli Biryani
Ingredients
Ingredients A:
- 2 cups Paneer* , crumbled
- 1 cup Green peas, boiled
- 1 tbsp Ginger -garlic paste
- 8 flakes Garlic , chopped
- 1 inch piece Ginger, chopped
- 3 Onions- medium, finely chopped
- 2 Tomatoes, chopped finely
- 2 tbsp Coriander leaves,
- 2 tbsp Mint leaves,
- 2 Green chilies,
- 1 tsp Chili powder
- ¾ tsp Haldi powder
- 1 tsp Dhania – jeera powder
- 1 tsp Garam masala powder
- 3 tbsp Curd
- 1 Bay leaf
- 1 Black cardamom
- 1 Star anise
- Few strands – Mace – few strands
- ¼ tsp Sauf
- 2 tbsp Oil
- *Can use soya granules in place of paneer, soak in salted hot water for 10 minutes, strain, squeeze out excess water and use
Ingredients B:
- 4 cups Whole wheat, Millet or Rice Vermicelli*, Thick variety (Boiled till almost done, do not overcook)
- 3 Onion- medium, thinly sliced
- 4-5 tbsp Dill leaves or Methi leaves- coarsely chopped
- 2 nos. Green chilies, finely chopped
- 2 tbsp Cashew-nuts
- 1 tbsp Raisins
- ½ tsp Jeera
- Salt – to taste
- Lemon – to taste
- 2 tbsp Oil
- 2 tbsp Cheese, grated (optional)
- *Can use long grain rice or wheat “Dalia” if desired
Instructions
- Method A:
- Marinate the mince with ginger-garlic paste, half of the chili and haldi powder, curds and a little salt and keep aside
- Heat oil in a deep pan, add the whole spices and the chopped onions, chopped garlic and ginger, sauté till golden brown
- Add all the powdered spices and fry for a minute or two, then add the chopped tomatoes and sauté till they turn pulpy
- Add the marinated mince, sauté for 2-3 minutes, cover and cook on a low flame for 7-8 minutes
- Add the chopped mint and coriander leaves, boiled green peas, green chilies and mix well, simmer without a lid till the mince is almost dry, taste and adjust the seasonings, Remove the whole spices and keep aside
Method B:
- Boil the vermicelli till almost done in salted water, drain, run room temperature water through it, add a teaspoon of butter/ghee/oil, toss and keep aside
- Heat oil in a non-stick deep pan, add jeera and sliced onions, fry till deep golden in color
- Add the dill or methi leaves, cashew-nuts, green chilies and saute for 3-4 minutes adding a little salt
- Add the raisins, mix and add the vermicelli
- Mix gently, taste, adjust seasoning and add a dash of lime, keep aside
To Assemble :
- Grease a flat glass dish with ghee/oil or butter
- Place half of the spiced mince at the base followed by half of the vermicelli-greens mixture
- Spread the remaining spiced mince on the vermicelli layer, and top with the remaining vermicelli
- Sprinkle about 2 tablespoons of grated cheese on top and microwave for 5 minutes till well heated and cheese melts
- Serve hot with spiced chaas or raita and roasted papad with a wholesome veggie salad
Notes
Highlights:
- A nourishing one course meal providing all the nutrients such as fibre, protein and iron making it a healthy a balanced meal.
| Energy | 486 Kcal |
| Carbohydrate | 54 g |
| Protein | 16 g |
| Fat | 21 g |
| Calcium | 380.6 mg |
| Iron | 1.8 mg |
| Total Fibre | 6.1 g |
Mince-Vermicelli Biryani
Ingredients
Ingredients A:
- 2 cups (500gm) Mince-meat (Mutton or Chicken)
- 1 tbsp Green peas, boiled
- 1 tbsp Ginger – garlic paste
- 8 flakes Garlic, chopped
- 1 inch piece Ginger, chopped
- 3 Onion- medium sized, finely chopped
- 2 Tomatoes, chopped finely
- 2 tbsp Coriander leaves, chopped
- 2 tbsp Mint leaves, chopped
- 2 Green chilies, chopped
- 1 tsp Chili powder
- ¾ tsp Haldi powder
- 1 tsp Dhania – jeera powder
- 1 tsp Garam masala powder
- 3 tbsp Curd
- 1 Bay leaf
- 1 Black cardamom
- 1 Star anise
- Mace – few strands
- ½ tsp Saunf
- 2 tbsp Oil
Ingredients B:
- 4 cup Whole wheat, Millet or Rice Vermicelli*- Thick variety (Boiled till almost done, do not overcook)
- 3 Onions – medium, thinly sliced
- 4-5 tbsp Dill leaves or Methi leaves – coarsely chopped
- 2 nos. Green chilies, finely chopped
- 2 tbsp Cashew-nuts
- 1 tbsp Raisins
- ½ tsp Jeera
- Salt – to taste
- Lemon – to taste
- 1 tbsp Oil
- *Can use long grain rice or wheat “Dalia” if desired
Instructions
MethodA:
- Marinate the mince with ginger-garlic paste, half of the chili and haldi powder, curds and a little salt and keep aside
- Heat oil in a deep pan, add the whole spices and the chopped onions, chopped garlic and ginger, sauté till golden brown
- Add all the powdered spices and fry for a minute or two, then add the chopped tomatoes and sauté till they turn pulpy
- Add the marinated mince, sauté for 2-3 minutes, cover and cook on a low flame for 7-8 minutes
- Add the chopped mint and coriander leaves, boiled green peas, green chilies and mix well, simmer without a lid till the mince is almost dry, taste and adjust the seasonings, Remove the whole spices and keep aside
METHOD-B
- Boil the vermicelli till almost done in salted water, drain, run room temperature water through it, add a teaspoon of butter/ghee/oil, toss and keep aside
- Heat oil in a non-stick deep pan, add jeera and sliced onions, fry till deep golden in color
- Add the dill or methi leaves, cashew-nuts, green chilies and saute for 3-4 minutes adding a little salt
- Add the raisins, mix and add the vermicelli
- Mix gently, taste, adjust seasoning and add a dash of lime, keep aside
ToAssemble
- Grease a flat glass dish with ghee/oil or butter
- Place half of the spiced mince at the base followed by half of the vermicelli-greens mixture
- Spread the remaining spiced mince on the vermicelli layer, and top with the remaining vermicelli
- Sprinkle about 2 tablespoons of grated cheese on top and microwave for 5 minutes till well heated and cheese melts
- Serve hot with spiced chaas or raita and roasted papad with a wholesome veggie salad
Notes
Highlights:
- A nourishing one-course meal providing all the nutrients such as fiber, protein, and iron making it a healthy a balanced meal.
| Energy | 489 Kcal |
| Carbohydrate | 47 g |
| Protein | 25 g |
| Fat | 21 g |
| Calcium | 182.6 mg |
| Iron | 1.6 mg |
| Total Fibre | 6.1 g |
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