Semiya Chicken (boneless) Biriyani / Vermicelli Chicken Biriyani

Semiya / Vermicelli Chicken Biriyani Recipe

Ingredients (Serves 3 – 4)

1. Roasted semiya / vermicelli – 1.5 cup

2. Ghee – 1 tsp

3. Whole spices – Cinnamon stick – 1/2 inch, cloves – 4, cardamom – 2, whole pepper corns – 1/4 tsp (You can use a pinch of garam masala powder instead)

4. Water / chicken stock / vegetable stock – 2 1/4 cup ( For 1 cup roasted semiya, use 1.5 cup water/stock)

5. Mint leaves – A few, torn

Cilantro – few sprigs, chopped

Lemon juice – 1 tsp

6. Salt – To taste

7. Ghee / coconut oil  – 1.5 tbsp

8. Cashews –  2 tbsp

Raisins – 2 tbsp

9. Carrot – 1/2 cup, thinly sliced

Fresh green peas – 1/4 cup

10. Chicken, boneless (breast or thighs) – 300 gm, cut into small pieces

11. Onion – 1.5 cup, thinly sliced and halved

12. Ginger and garlic, finely chopped or crushed – 1 tsp each

Green chilies – 2, cut into thick rounds or slit

13. Turmeric powder – 1/2 tsp

Kashmiri chilly powder – 1 tsp

Garam masala powder – 3/4 tsp

14. Tomato – 1 medium, chopped

15. Cilantro – 1/4 cup, finely chopped

Mint leaves – 1/4 cup, finely chopped

Method

1. Heat 1 tsp ghee / oil in a deep pan. Add the whole spices and stir for a few seconds until fragrant. Add roasted semiya and stir for a few seconds until it is coated with ghee (if you are using unroasted semiya, roast it for a few minutes or until golden before proceeding with the recipe). Add hot water / chicken /vegetable stock, mint leaves, cilantro and lemon juice. Add salt to taste. Cook covered until vermicelli is done, about 5 – 6 minutes at medium heat, stirring once in between so that it wont stick to the bottom. Fluff with a  fork and set aside. (It will look sticky and clumpy while hot, but don’t worry it will be okay when it cools down a bit.)

2. Heat 1 – 2 tbsp ghee/coconut oil in a wide pan at medium-high heat. Fry cashews until golden and drain well. Next add raisins and fry until plump. Drain well. Next add carrot  and fresh green peas. Fry for 5 – 6 minutes stirring twice or thrice in between. Drain on to a paper towel.

4.  Heat 1.5  tbsp oil in the same pan  and add onion and little salt. Fry until transparent. Next add onion, ginger, garlic, green chilies and stir until onion turns golden. Add turmeric powder, chilly powder and garam masala powder. Stir until their raw smell is gone. Add tomatoes and stir until mushy. Finally add chicken pieces and mix well. Cook for 5 – 6 minutes until done. Sprinkle 2 tbsp chopped mint and cilantro. Switch off. Transfer half of the chicken mixture into a bowl.

5. To layer – Remove half of the chicken mixture into a bowl and set aside. Top the remaining chicken mixture in the pan with 2 tbsp each cashews, raisins, chopped cilantro and mint. (You can add a tsp of ghee,if you want). Top it with half of the cooked semiya. Next add the remaining chicken mixture. Top again with cashews, raisins, chopped mint, cilantro and the remaining cooked vermicelli. Cover with lid. Place this pan on a griddle/large tawa and cook for 4 – 5 minutes at medium-low heat until steam condenses on the lid as shown in the picture above. Switch off. Open after 10 minutes.Mix gently. Mix well. Serve hot with pickle, raita and pappadam.