Want a twist to the regular rice biriyani? Try the vermicelli chicken biriyani.
Ingredients
½ kg chicken
1 tbsp red chilli powder
1 tbsp coriander powder
¼ tbsp turmeric powder
Salt as required
4-6 tbsp ghee
½ kg semiya/vermicelli
Cashew nuts, raisins as required
4 onions
14 pods garlic
4 green chillies
2 small pieces of ginger
2 tomatoes
½ cup coriander leaves
¼ cup pudina leaves
½ tbsp garam masala powder
1 tbsp lime juice
½ cup cashew nuts, raisins
Preparation
Boil the chicken in a cooker with red chilli powder, turmeric powder, coriander powder, and salt
Cut the boiled chicken into small pieces and keep aside
Take a pan and add ghee to it
Once the ghee melts, add the finely broken vermicelli pieces
Sauté until they become light brown in colour
In another pan boil some water with a pinch of salt
Now, add the vermicelli and let it boil
Pass the boiled vermicelli into a filter and pour cold water over it. This is to get the stickiness out of the vermicelli
Pour some ghee over it
In another pan, heat 2-3 tbsp of ghee. Add cashew nuts and raisins
Add onions that are chopped lengthwise. Now, add crushed ginger, garlic, and green chillies and sauté them well
Add chopped tomatoes to this
Also add salt, coriander leaves, and pudina leaves and mix well
Now add the boiled chicken, and sprinkle the garam masala
Finally add the boiled vermicelli. Sprinkle some coriander powder
Toss this well after adding a little lime juice
