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
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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