Tag Archives: semiya recipe

Chicken Vermicelli Biryani from Leftover Whole Roasted Chicken

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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…

Ingredients:

  • 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 –

Preparation:

  • 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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Vermicelli / Semiya Kesari

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One of my most favorite dish, already I have posted a kesari but with Rava and but now this is going to be with vermicelli. In my younger days, this would be the first and the special dish from the hands of my grandma rite on my birthday. Let us move on to the recipe…

Vermicelli / Semiya Kesari

Vermicelli / Semiya Kesari

Ingredients:

  • Vermicelli / Semiya – 1 cup
  • Granulated Sugar – 1 cup
  • Ghee (Clarified Butter) – 2 tbsp
  • Cashew nuts – 15 nos
  • Raisins – 10 nos
  • Red Food color – ¼ tsp

Preparation:

  • Heat two tsp of ghee in a kadai, add in the vermicelli and roast them till they turn golden brown. Transfer it to a plate.
  • Heat 3 cups of water in a heavy bottomed vessel. Add in the red food color.
  • Add in the vermicelli/semiya, Stir it well, till the vermicelli is boiled.
  • Once after boiled, add in the sugar. Stir it well, till it thickens.
  • Heat the leftover ghee (clarified butter) in a kadai, add in the cashew nuts and roast till it turns golden brown.
  • Add in the raisins; roast till it increases in its size.
  • Pour this to vermicelli and stir it well and cook for 5 mins in medium flame till the ghee/clarified butter gets blend well with the vermicelli.
  • Transfer it to a bowl.

Serve hot as a starter for breakfast or as a evening snack.

Shaiya / Batkali Briyani (Chicken)

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Shaiya Briyani which is commonly known as Batkali Briyani in all parts of coastal Karnataka and forms an integral part of Navayath cuisine. Bhatkali biryani is one of the most common wedding meals in Bhatkal and surrounding towns including Mangalore. Recently I had this dish in a foodie meet in a Alibaba Café and Restaurant, Bangalore. Also I have tried out this dish in my kitchen. The taste was too good, I have induced semiya/vermicelli instead of rice. Let us move on to the recipe…

Shaiya / Batakali Briyani

Shaiya / Batakali Briyani

Ingredients:

  • Chicken – ½ Kg
  • Semiya / Vermicelli – 2 cups
  • Mint and coriander leaves – ½ cup
  • Bay leaf – 1 nos
  • Cloves – 4 nos
  • Cinnamon stick – 1 “ inch stick
  • Cardamom – 1 no
  • Ginger-garlic paste – 1 tbsp
  • Green chilies – 1 nos
  • Onions – 3 nos (medium sized)
  • Tomato – 1 ½ nos(medium sized)
  • Turmeric powder – ½ tsp
  • Chili powder – 1 ½ tsp
  • Coriander powder – 2 tsp
  • Salt to taste
  • Oil – 3 tsp
  • Ghee / Clarified Butter – 1 tbsp
  • Lemon juice – 3 tsp

Preparation:

  • Clean and chop the chicken to medium pieces.
  • Slit the green chili. Finely chop the onions, tomatoes , mint and coriander leaves.
  • Marinate the chicken with 1 tsp of chili powder, 1 tsp of coriander powder, ¼ tsp of turmeric powder, 1 tsp of lemon juice and salt.
  • Boil the semiya and once boiled, drain it. Wash it in the running (tap) water and again drain it. Drizzle a tsp of oil and mix them well. Keep it aside.
  • Heat oil and ghee(clarified butter) in a kadai, add all the spices. Wait till the raw smell goes off.
  • Add in the ginger-garlic paste and green chili, cook till the raw smell goes off.
  • Add in the mint and coriander leaves, cook till they turn to dark green color.
  • Add in the onions and cook till they turn olden brown.
  • Add in the tomaotes followed with the ½ tsp of chili powder, ½ tsp of coriander powder and ¼ tsp of turmeric powder and cook till the tomatoes turn mushy.
  • Add in the marinated chicken pieces and cook them till they get blnd with the masala.
  • Add in a cup of water, bring it to boil. Cover and cook till the chicken pieces are done well.
  • Remove the lid and keep in medium flame till the gravy gets semi thicken.
  • Now top the semiya over the gravy with lemon juice and cover it tightly with the aluminium foil and keep in low flame for 5 mins.

Serve hot.