Thin strands of vermicelli delicately curling over tender chicken pieces and sending up wafts of spices- does that interest you? Try semiya biriyani as a snack or as a meal. This must be the most loved snack in our home, it marked all our special days, and turned many ordinary days into special ones.
Thin roasted vermicelli : 200 grams
Chicken breast halves, cut into fairly thin strips: 4
Onion, sliced: 1
Tomato, cubed : 1
Green chilli, crushed: 4 medium seized
Ginger-garlic paste: 2 tsp
Chilly powder: 1 tsp
corriander powder: 2 tsp
turmeric powder: 1/4 tsp
garam masala powder: 1/2 tsp
cinnamon: 1 inch stick
cilantro, chopped: 2T
ghee: 2 tsp W
Water : 1 cup
Heat oil in a large pot, add onions, crushed green chillies, ginger-garlic paste and saute till the onions are transparent.Add all the powdered spices, mix well and fry them up till they give you all their flavors. In goes the chopped tomato, chicken strips, and salt and cook till the chicken is done. Pour a little hot water if needed.
Meanwhile heat the ghee in a thick pan or kadai and add the cinnamon, cardamom and cloves to it. Pour a cup of water and when it gets to boil add the vermicelli one handful at a time stirring carefully to prevent the vermicelli from getting too mushy. Once its cooked gently stir in the vermicelli to the chicken masala and garnish with cilantro and serve hot.
You can spread out the cooked vermicelli on a tray and let it cool for a while before adding to the masala. This helps them from getting too mashed up.