Tag Archives: kozhi biryani seimurai

Chicken Vermicelli Biryani from Leftover Whole Roasted Chicken


Usually I don’t like to waste food, even when there is excess of food, I like to create them as a new dish which would be loved by the whole family. Not only my kids even it happens with me – I don’t prefer to the leftover food may be from lunch for dinner but instead I create something new with those. Being a food revolution Ambassador, now I have more interest towards creating a new recipe from the leftovers. As everyday there are lakhs of people suffering for food, so say no to wastage of food. #Christmasleftoverrecipes

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Chicken Vermicelli Biryani

As a result here comes my Chicken Vermicelli Biryani from the leftover Whole Roasted Chicken and its stock. This goes out well for lunch or dinner along with a simple onion raita. Also it takes just few mins to get cooked, as the chicken and the stock are already cooked. But be carefully only when you infuse the spice powders and salt to dish, as we are making it from leftovers and the leftovers has already got spices and salt infused in them. Let me share the recipe…


  • Leftover Chicken pieces from Whole Roasted Chicken – 100 gms
  • Leftover Chicken stock from Whole Roasted Chicken – 2 cups
  • Roasted Vermicelli / Semiya – 1 cup
  • Green chillies – 1 no
  • Ginger-Garlic paste – 1 tsp
  • Onions – 50 gms
  • Tomatoes – 50gms
  • Mint and coriander leaves – 10 gms
  • Turmeric powder – ¼ tsp
  • Chilli powder – ½ tsp
  • Coriander powder – ½ tsp
  • Salt to taste
  • Ghee / Clarified butter – 1 tsp
  • Flavored spices (cinnamon – 1 no, star anise – 1 no, cloves – 2 nos, bay leaf – 1 no)

Making of Vermicelli / Semiya Biryani with the Leftover Whole Roasted Chicken and its Stock –


  • Shred the chicken into pieces and keep it aside.
  • Peel and finely chop the onions and tomatoes. Slit the green chillies.
  • Clean and finely chop the mint and coriander leaves along with their stalk and keep it aside.
  • Heat ghee/clarified butter in a kadai, add the flavored spices (cloves, cinnamon, star anise, bay leaf) followed by gin-garlic paste and green chilli.
  • Cook until the raw smell goes off.
  • Add the onions and cook until they turn golden brown in color.
  • Add the tomatoes and cook until they mushy.
  • Add the mint and coriander leaves and cook until they turn dark green in color.
  • Add the spice powders and cook until the raw smell goes off.
  • Add the chicken pieces, pour in the stock and pour another cup of water, cover and bring it to boil.
  • Add the roasted semiya/vermicelli, give a gentle stir, cover and cook until the semiya/vermicelli is cooked.
  • Remove the lid and cook in medium flame, when you experience its watery until they become dry (make sure that they should not get burned).
  • Once they get dry, remove them fire and transfer it to a bowl.

Serve hot with Onion raita. A simple and easy prepared dish but tastes heavenly and aromatic.

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Chicken Biryani – Tamil Nadu Style



I use to prepare this chicken briyani, once in a while. Since my hubby loves a lot. I never wish to have briyani, but later after marriage when I come to know that my hubby’s favourite is Briyani. I started to cook Briyani and the most important I too started to love Briyani.

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Chicken Biryani - TamilNadu Style

Chicken Biryani – TamilNadu Style


  • Chicken – ½ Kg
  • Long grained (Basmathi) rice – 3 cups
  • Onions – 2 ½ nos
  • Tomato – 1 ½ nos
  • Green chillies – 2 nos
  • Coriander leaves – a bunch
  • Mint leaves – a bunch
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 2 ½ tsp
  • Ghee – 1 tbsp
  • Oil – 1 tbsp
  • Ginger – 6 cloves
  • Garlic – 1 “inch stick
  • Cloves – 3 nos
  • Cinnamon – 1” inch stick
  • Bay leaves – 2 nos
  • Star anise – 2 nos
  • Cardamom – 3 nos
  • Lemon juice – 1 tsp
  • Salt to taste

Making of Chicken Biryani – TamilNadu Style –


  • Finely chop onions, tomatoes, coriander and mint leaves. Slit the green chillies.Crush ginger and garlic.
  • Wash and soak the for about 10 mins in water.
  • Heat oil and ghee in a heavy bottomed bowl.
  • Add all the spices (cloves, cardamom, cinnamon, star anise and bay leaf), wait until it splutter for 5 mins.
  • Add the green chillies, ginger and garlic, cook until the raw smell goes off.
  • Add the coriander and mint leaves, cook until they turn dark green in color.
  • Add the onions, cook until they turn transparent.
  • Add the tomatoes and cook until they turn mushy.
  • Add the chilli powder, coriander powder, turmeric powder and salt, cook for a min or until the raw smell goes off.
  • Add the chicken, cook for 2 mins.
  • Add the rice, salt and pour water, give a gentle stir.
  • Cover and cook or pressure cook for 2 whistles once the water starts boiling, by adding 3 drops of lemon juice.
  • Release the lid when pressure releases or remove the lid when the rice is cooked.
  • Give a stir and serve hot.

Serve hot with onion raita, gravy.