Vermicelli Egg Biryani (Semiya Egg Biryani)

Ingredients:- 

Vermicelli/Semiya – 350 gm

Hard boiled eggs– 3 nos.

Thinly sliced Onion – 1 big

Tomato puree – 5 tbsp (chopped ½  of medium tomato)

Garam masala powder – 1 tsp

Coriander powder – ½ tsp

Red chilli powder – 1tsp

Turmeric powder – ½ tsp

Mint leaves – 3-5 nos,

Chopped coriander leaves – 4 tbsp

Curry leaves – 1 strand (optional)

Bay leaf - 1-2 nos.

Cinnamon sticks ½ inch piece

Cloves – 4- 6

Raisin  –  10 nos.

Cashew  – 5 nos.

For grinding:-

Ginger Chopped – 2 tsp

Garlic – 3-5 cloves

Green chilly – 2 nos.

Grated Coconut – 1 tbsp

Fennel seed/Perumjeerakam – ¼ tsp

Directions:-

 

·       Boil the egg, remove the shell and keep it aside.

·       Roast vermicelli in a dry pan (use pre roasted vermicelli you can skip this step) until golden brown, stirring frequently otherwise the will burn. Keep it aside when done.

·        Grind coconut, ginger, green chilli, garlic and fennel seed to a coarsely ground paste.

·       Meanwhile boil 3 cup water and add salt, when it comes to boil add the roasted vermicelli and cook till done.

·       When it is done drain all water. Keep it aside

·       Heat a pan with 5 tbsp oil adds bay leaf, cinnamon sticks, cloves and sauté for 2 minutes.

·       Add sliced onion and sauté till transparent then add tomato puree with ground paste, mint leaf, coriander leaf and curry leaves, sauté for 5 minutes.

·       Add all powders and sauté for 3-5 minutes. Then add drained vermicelli into this masala

·       Mix well, covered with lid and cook for 5-10 minutes at simmer heat.

·       Add the boiled egg .Cook for other 5 minutes on simmer heat.

·       Heat a pan adds some oil and fry raisin and cashews till brown.

·       Finally garnish with raisin and cashews.

Serve with coconut mint chutney.