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Shaiya Nimona Biryani

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Shaiya Nimona Biryani Recipe, Sevyaian Semya Sevai Chawal, How To Make Shaiya Nimona Biryani Recipe

Shaiya Briyani which is commonly known as batkali briyani in all parts of coastal Karnataka and forms an integral part of Navayath cuisine.

Biryani is among the most in-demand meals across the globe. It is probably the trademark dishes of Hyderabadi cuisine. It is really a traditional meal usually consists of mutton, chicken or lamb or veggies but mutton is among the preferred food. It's motivated from the Mughlai dishes, biryani has since years made its approach initially from Persia and travelled by its approach to the sub-continents via various routes by means of traders and im... Read More..

About Recipe

Semiya annam, Semiya sooru, ?Simoi chal

How to make SHAIYA NIMONA BIRYANI

(1 ratings)
0 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
SHAIYA NIMONA BIRYANI
Author : Vahchef
Main Ingredient : Semiya/Vermicelli
Servings : 2 persons
Published date : February 14, 2019


Ingredients used in SHAIYA NIMONA BIRYANI
• Oil - 3-4 tablespoons.
• Vermicelli - 1 cup.
• Salt - to taste.
• Black cumin seeds - 1/2 tea spoon.
• Mace - 1 number.
• Marathi moggu - 1 number.
• Cinnamon - 1 stick.
• Bay leaf - 1 number.
• Cardamom - 4 numbers.
• Star anise - 1 number.
• Peppercorn - 1/2 tea spoon.
• Onions(slices) - 1 number.
• Green chillies - 3 numbers.
• Coriander leaves(chopped) - 2 tablespoons.
• Mint leaves - 1/4 bunch.
• Ginger garlic paste - 1/2 tea spoon.
• Green peas - 1/2 cup.
• Turmeric powder - 1/4 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Cumin powder - 1/4 tea spoon.
• Red chili powder - 1/2 tea spoon.
• Yogurt - 3/4 cup.
• Lime juice - 1 tea spoon.
• Fried onions - 1/4 cup.
• Ghee - 1 tea spoon.
Method:
  • Heat 2 tablespoon oil in a pan and add vermicelli, salt and saute it, when it changes to golden brown in colour add water place the lid and cook it.
  • Heat 2 tablespoon oil in another pan and add black cumin seeds, mace, marathi moggu, cinnamon, bay leaf, cardamom, star anise, peppercorn and saute it.
  • Add onions, green chillies, coriander leaves, mint leaves, ginger garlic paste, green peas, turmeric powder, salt, coriander powder, cumin powder, red chili powder, yogurt, lime juice and simmer it for some time.
  • On top of it sprinkle fried onions, cooked vermicelli, fried onions, coriander leaves, ghee and cook for 6-7 minutes on slow flame with lid on it.
  • Transfer into serving plate and garnish with coriander leaves.

Now shaiya nimona biryani is ready to serve.






Cooking with images Shevaya Sev Tandula, Semiya Vermicelli pulao, Shavige Semia akki





Articles


Biryani is among the most in-demand meals across the globe. It is probably the trademark dishes of Hyderabadi cuisine. It is really a traditional meal usually consists of mutton, chicken or lamb or veggies but mutton is among the preferred food. It's motivated from the Mughlai dishes, biryani has since years made its approach initially from Persia and travelled by its approach to the sub-continents via various routes by means of traders and immigrants.

Historians claim that the name ‘Biryani’ comes from the Persian word ‘Birian’ which basically means to fry as well as to roast. While in the Mughal rule in Lucknow and Hyderabad in 18th and 19th centuries, this meal was regarded as the royal food for the Nawabs. Both regions their very own traditional type of planning the Biryani.

Biryani is a royal recipe, extremely savory, delicious and appealing to enjoy. It is amongst the hottest and praised dishes in India also in the whole world. It's a full meal alone with inclusion of fragrantly rice, meat, veggie and various spices and herbs cooked collectively.

Vermicelli is a very common ingredient which is used substantially in a variety of local dishes across India. Therefore, it is easily available in the markets. You can choose the raw vermicelli or a quick-fix, choose the roasted type. Doing this you will save a little time because it's usually preferable to roast the vermicelli prior to making use of it in almost any dish to eliminate the raw flavor and also to provide in a few smokiness to the dish.

Predictably, a lot of the age-old biryani recipes are zealously secured top secret quality recipes and cooked only by those experts who've meticulously learned the nuances of creating this ideal aromatized biryani which had produced its way into the royal delicacies and after that trained to their next decades. The techniques of cooking biryani are extremely old in which they're cooked over fire wood and red hot coals are placed on the top, this kind of that there's heat from both sides.

Cooking biryani takes lots of training and talent to really make the perfect biryani. The most famous type of biryani in India definitely is the Hyderabadi Biryani. Biryani isn't just restricted to Hyderabad but additionally available to every single Indian surviving in India. They're other favorite types of biryani which includes Kashmir Mutton Biryani, Awadhi biryani, Iranian Biryani, Sindhi Mutton Biryani, Malabari Biryani and so on.

Health Benefits:

The benefits of rice contain ability to supply fast and instant energy, control and improve bowel movements, balance blood sugar levels, and reduce the aging process, as well as supplying an essential source of vitamin B1 to the body

 

 

 



 

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