VERMICELLI BIRYANI (Kugan )

VERMICELLI BIRYANI

Ingredients:

2 cups roasted vermecillie

1 tbs oil
1 inch cinnamon stick
4 cloves
5 cardamom pods

3 medium onions cut into slices
Little salt
¼ tsp tumeric powder

100 grms carrot cut into sticks
100 grms beans, cut into 1 inch in length
100 grms cauliflower cut into florets

1 tsp ginger paste
1 tsp garlic paste
¼ cup curds
2 medium tomatoes chopped
1 tbs chillie powder
1 tsp biryani masala
2 green chillies, chopped

1 tbs mint leaves
1 tbs coriander leaves
Salt to taste

3 cups water
Enough lime juice
Little cut coriander leaves

Method:

Heat oil in a non stick wok, add in the cardamom pods, cinnamon stick and cloves.
Let them splutter, add in the sliced onions and little salt.
Saute well , add in the tumeric powder and saute well till lightly brown.
Add in the carrots, beans and cauliflower. Stir fry well.

Now add in the ginger garlic paste, stir fry, add in the curds.
Now add in the cut tomatoes, chillie powder , biryani masala and green chillies.
Add also the mint and coriander leaves, add enough salt.
Stir fry and cook for a minute.

Now add 3 cups of water and allow the mixture to come to a boil.
Slow the flame very , very low , add in the lime juice, add the roasted vermicelli
Stir nicely, without forming any lumps. Cover and cook on it’s own steam for 10 minutes.
Remove the cover and fluff up the cooked vermicelli.