Wheat Vermicelli Biryani Recipe

Wheat Vermicelli is a delicious one-pot meal ideal for breakfast, lunch and dinner. Packed with goodness of veggies and subtle flavours of spices, it is light meal yet very healthy.

Ingredients

• 1 cup Cee Pee Vermicelli
• 1 carrot, finely chopped
• ½ cup French beans, finely chopped
• ½ cup capsicum, diced
• 1 medium size onion, finely sliced
• 1 small cup green peas
• ½ tsp Cee Pee Garam masala
• ½ tsp Cee Pee dhaniya powder
• ½ tsp Shahi Biryani masala
• 1 tsp Cee Pee turmeric powder
• 1 tsp Cee Pee whole jeera
• Oil as required

For Paste

1. medium sized onion, roughly chopped
2. 1 tsp Cee Pee Saunf or fennel seeds
3. 2-3 green chilli
4. A handful of Coriander leaves
5. 2 cloves garlic
6. ½-inch ginger

Method

Start with heating oil in a pan and keep adding the ingredient to grind to paste one by one. Sauté the ingredient on low heat until their rawness is gone and they are slightly cooked. Cool the blend and grind to a smooth paste. Keep aside.

In a pan heat some oil, add jeera seeds and let them splutter. Put in sliced onion, sauté until they are translucent and add remaining veggies: carrot, capsicum, peas, beans, and sauté them on low flame until they become slightly tender. Keep adding the spices to these vegetables, turmeric powder, dhaniya powder, garam masala, shahi biryani masala and mix them well.

Add the ground paste in the pan along with salt and keep it on flame for another 2-3 minutes. Add 1 cup of water and bring it to a boil. Now it is time to add vermicelli, mix them together and cover it with lid. Cook it covered for 5-7 minutes until the vermicelli is cooked al dente.

Once cooked, remove the cover, sprinkle a dash of coriander leaves and relish the delicious flavours of Wheat Vermicelli Biryani.

Enjoy these mouth-watering recipes of vermicelli for a super breakfast with the goodness of Cee Pee Vermicelli, plain and roasted along with fragrant and finest quality spices.

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