1 Boil 5 cups of water and add the vermicelli along with cloves, cinnamon, cardamom, 1 tsp salt and 1 tsp ghee. Once the vermicelli is half cooked (it should be undercooked), turn off heat, pour the vermicelli into a colander to drain completely and spread on a wide plate. Keep aside 2 Heat oil and ghee in a cooking vessel, add bay leaf and cumin seeds and let them splutter. Add the sliced onions and saute for 4 mts. Add the green chilli-ginger and saute for a mt. 3 Add the cubed vegetables (if using beans, blanch in hot water for 4 mts) and saute on medium heat for 3 mts. Add salt to taste (remember you have already added salt to the boiling vermicelli, so add accordingly). Add tomatoes, place lid, reduce flame and cook for 12-13 mts. Add biryani masala pwd and mix. 4 Now, add the cooked semiya to the sauteed onion-vegetable base and mix it lightly and see that no lumps form. Place lid and cook over low flame for 12-15 mts. Garnish with coriander leaves. 5 Serve hot with raita or pickle of your choice. Prep & Cooking Time: 40 mts Serves 5 persons Cuisine: Indian . 2 cups cubed, mixed vegetables (beans, capsicum, carrot, peas, potato) 1 finely sliced large onion 1 tsp green chili-ginger paste 1/2 tsp cumin seeds 2 cloves 1 elaichi 1/2″ cinnamom 1 bay leaf 1 large tomato, chopped 1 tbsp chopped coriander leaves 2 tbsps chopped mint leaves 1/2 tbsp oil 1 tbsp ghee salt to taste Biryani Masala – Grind to make a fine powder 2 cloves 1/2″ cinnamon stick 1 elaichi/cardamom pinch of shah jeera 5-6 pepper corns
