Tag Archives: leftover

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

CLICK HERE for more Biryani recipes and CLICK HERE for more Chicken Recipes.

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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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World Food Day 2016 – Madraasi


Celebrate WORLDFOODDAY by taking Pledge – “Say no to the wastage of Food and Go for healthy food”. As one among every 10 people are suffering from Hunger in today’s world, try not to waste the food by serving to the needy, may be your maid, security or anyone. Else a best thing, try to make something with the leftovers and serve it to your family. As recipe developer, I have developed few recipes from the leftover after lunch for dinner. #FoodRevolution #FoodInnovation #Kitchenconnection. Give a try…

Sambar with Leftover


Dal fry and rasam is one of the epic combination in all Tamilians house. What you do when you have leftover Dal fry, vegetable stir-fry (poriyal) and rasam at home, no worries you can prepare a yummy sambar with all these. If you don’t have rasam never mind you can substitute rasam with little tamarind extract. Let us move on to the recipe…

Do check out my other vegetarian recipes here – Vegetarian

Taking this to itspotluck – Leftover Makeover for WorldDay #itsLeftoverMakeover

Sambar with Leftover

Sambar with Leftover

Preparation Time: 5 mins

Cooking Time: 20 mins

Yields: 6 persons

1 cup – 160 ml


  • Dal fry – 1 cup
  • Rasam or Tamarind extract – 1 cup
  • Sambar powder – 1 ½ tsp
  • Turmeric powder – ¼ tsp
  • Any veggies stir-fry/poriyal (optional) – ½ cup
  • Coriander leaves – 4 stalks
  • Salt to taste


  • Clean and finely chop the coriander leaves, keep it aside.
  • Add in the dal fry along with ½ cup of water in a kadai, stir it well, so that no lumps should be formed.
  • Keep in medium flame, let it boil, add in the veggie stir-fry/poriyal and pour in 1 cup of rasam.
  • Sprinkle sambar powder, cover and cook.
  • Stir well, let it boil and wait until it thickens.
  • Remove from fire, transfer it to a bowl and garnish with coriander leaves.

Serve hot. Goes out well with Idly, Dosa or Adai/lentil dosa for breakfast or dinner.