Mutton Semiya Biryani | Mutton Vermicelli Biryani Recipe
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- Total time
- 45 min
- Serves
- 4
- Cuisine
- Indian
Ingredients
- Oil - 2 tblsp + 3 tblsp
- Vermicelli - 4 cups
- Fennel seeds / Sombu / Saunf - 1 tsp
- Cinnamon / Pattai - 1 small piece
- Cardamom / Yelakai - 2
- Cloves / Krambu - 2
- Onion - 1 sliced thinly
- Curry leaves - 1 sprig
- Green Chillies - 3
- Ginger Garlic Paste - 1 tblsp
- Chilli Powder - 2 tsp
- Cumin Powder - 1 tsp
- Garam masala powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Tomato - 2 chopped finely
- Boneless Mutton - 500 grams chopped finely
- Water - 11/2 cup
- Salt to taste
- Ghee - 1 tsp
Steps
- 1
Heat oil in a pan or pressure pan, add vermicelli and roast till golden. Remove to a plate.
- 2
Heat oil in a pressure cooker, add in whole spices.
- 3
Add in onion, green chillies and ginger garlic paste and saute for 2 mins or so.
- 4
Add in tomatoes and cook till mushy.
- 5
Add in spice powder and mix well. Add in salt and mix well.
- 6
Add in mutton. Saute well.
- 7
Add in little water and cook for 5 to 6 whistle. Leave the pressure to release by itself.
- 8
Open the cooker, add in 1 more cups of water and bring it to a boil.
- 9
Add in vermicelli and mix well.
- 10
Cover and cook on very low heat for 10 mins
- 11
Add ghee and mix well.
- 12
Serve.
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