Chicken Semiya Biryani (Dum Style)

Chicken Semiya Biryani (Dum Style)

The ‘chicken semiya biryani’ can be prepared for breakfast more likely and will surely be a delicious dish for kids to enjoy in the morning. Vermicelli – as we know is ‘calorie-dense’ and high in carbohydrates, low in cholesterol and hence is suited for all age groups.

Adding chicken to this dish is a great way to include proteins. This serves as a better and delicious alternative in our breakfast menu. We are pretty sure that both you and your kids enjoy this chickenlicious semiya Biryani.

Ingredients:

  • Chicken – 150 grams (Boneless)
  • Vermicelli (Semiya) – 400 grams
  • Oil – 100 ml
  • Tomato – 100 grams (1 medium sized)
  • Onion – 100 grams (1 medium sized onion)
  • Cinnamon – 3
  • Cloves – 3
  • Cardamom – 3
  • Mint leaves – few
  • Coriander leaves – little
  • Green chilli – 3
  • Turmeric powder – 1 tablespoon
  • Chilli powder – ½ tablespoon
  • Coriander powder – ½ tablespoon
  • Salt – ½ tablespoon
  • Curd – 100 ml
  • Water – 1 litre

Things to be done before we start cooking

  • Chop onions and tomatoes.
  • Take 50 g of peeled ginger and 50 g of garlic, grind them until they become fine paste.
  • Chicken pieces should be cut into smaller pieces

Steps to prepare

Place a big pan on the burner – turn on the flame to LOW mode.

Put the vermicelli (semiya) on the hot pan.

Fry it for 2 to 3 minutes till it turns golden brown. Keep it aside after frying.

Place a 2 litre vessel on the burner. Turn on the flame to HIGH mode.

Pour in 100 ml of oil.

Now, add cinnamon, clove, cardamom (3 each) in the oil

Add 100 grams of chopped onions to the vessel and start stirring it until onion turns brown.

After onion gets fried to brown, turn the flame to LOW mode. Now add ginger garlic paste.

Now, add the below ingredients one by one

  • mint leaves – little.
  • Coriander leaves – little
  • Green chilli – 3
  • Turmeric powder – 1 tablespoon
  • Chilli powder – ½ tablespoon
  • Coriander powder – ½ tablespoon
  • Salt – ½ tablespoon
  • Curd – 100 ml
  • Tomatoes – 100 grams (chopped)
  • Now, add 150 grams of chicken boneless pieces to the vessel and start stirring.

Turn the flame to HIGH mode. Stir for 2 minutes so that chicken gets cooked a little and gets mixed up well with the masala ingredients.

Pour 1 litre of water to the vessel – then close it with a suitable lid.

Keep the flame in HIGH mode. Let the water boil for some time.

We need to wait till steam comes out of lid sides (or) we can hear the sound of boiling water.

Now, lets remove the lid, stir for 10 seconds and close it.

Keep the flame in LOW mode.

Let the chicken pieces get cooked tenderly in low flame for another 3 to 4 minutes.

Remove the lid – and stir gently for another 10 seconds.

We can take a little of water and taste it – if needed, we can add extra salt or chilli powder or lemon juice to compensate the taste.

Then, lets add the fried vermicelli (semiya) to the vessel.

Stir gently so that vermicelli doesn’t break.

Make sure that all vermicelli gets completely immersed in water.

Close the vessel with a lid. Let the flame be in low.

Let the contents boil for 10 minutes. This is called “dum process”.

We can see steam coming out of lid’s sides after 8 to 10 minutes.

Now, turn off the flame. Stir gently from the bottom.

Our chicken semiya biryani is ready and can be served hot.

Accompaniments – We can have “mint chutney” or even pickle as side dish and enjoy it with our family.

 

LEAVE REPLY

Your email address will not be published. Required fields are marked *