Tag Archives: vermicelli

Vermicelli Biryani

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I am sucker for sweets, especially North Indian sweets. So when my stock of pedas ran out in August, one that my long suffering wife had replenished on a trip to India in July, I was looking for my sweet fix. With the Eid season here, I started thinking back to my childhood and the dry Sevian (Vermicelli) dessert that some of our family friends used to make around Eid. So I decided to try my hand at making some.

Before I got there though, the wife called and reminded me that I had dinner duties that night. Since I was already at the Indian store and had procured the aforementioned Vermicelli, I decided to repurpose it to making a Biryani. Armed with a handful of vegetables, I got to work. I looked to the great sage Sanjeev Kapoor’s and Vahrevah chef’s websites for guidance and put a dish together. The verdict was that the dish was – Meh! It filled but didn’t satisfy. I did try it again a couple of days later and ate it with some Egg Curry and it tasted a lot better. So, in my opinion, it works very well as an accompanying rice-substitute dish but not so well as a main dish.

INGREDIENTS (for 4)

2 Tbsp Oil (I used EVOO)

1 Tbsp Black Mustard Seeds

12-14 Curry Leaves

1/2 Medium Onion – diced

1 medium Carrot – peeled and cut into bite sized chunks

3 small round eggplants chopped into bite sized pieces

1 cup frozen Green Peas

1 cup Soy chunks (Nutrela) – cooked according to instructions

1.5 Tbsp Coriander Powder

1 Tbsp Turmeric

Salt to taste

1 cup dry roasted Vermicelli

2 cups water

STEPS

  1. Heat the oil in a large saucepan
  2. Add the mustard seeds till they start to sputter
  3. Add the curry leaves
  4. Add the onion till they are transparent
  5. Add all the veggies and soy chunks, coriander powder, turmeric and salt
  6. Saute till the eggplants just start to darken
  7. Add the vermicelli and mix well
  8. Add two cups of water and increase the heat
  9. Evaporate the water off while constantly agitating the mixture
  10. Voila! you are done

 

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