Semiya Biryani

Recipe by
Total Time:
1 hour and 15 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Biryani Recipes from 

Semiya Biryani is otherwise called as 'Vermicelli Biryani'. It is an authentic dish very own to the Ravuthar Muslim community. 

This special recipe curated by Hazeena was her grand mother's unique recipe that was handed over to her mother and then finally to her. 

It is a must-try Non-Vegetarian dish, cooked with chicken/mutton, fried vermicelli and flavourful spices.

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • Mutton or chicken - 3/4 kg
  • Fried vermicelli - 600 gm ( better if we fry in ghee to golden brown in colour )
  • Ginger garlic paste - 2 tbsp
  • Onion- 5 sliced
  • Tomato - 4 big chopped
  • Coriander leaves - 4 tbsp.(chopped)
  • Mint leaves - 3 tbsp.
  • Green chillies - 6 slit
  • Curd - 1 cup
  • Small onions - one hand crushed
  • Cinnamon stick - 5 pieces
  • Cloves - 4
  • Cardamom - 4
  • Ghee - 1 & 1/4 cup ( can mix oil with ghee instead of using ghee alone )
  • Chilli powder - 1 & 1/2 table spoon ( for those who prefer the spicy version )
  • Lime - 1/2 juice
  • Water ratio - 1 portion vermicelli : 1 & 1/4 water including the water in the mutton gravy.

How to Make Semiya Biryani

  • Heat ghee adding cinnamon, cloves, cardamom with onions.
  • Fry onions to dark brown in colour.
  • Add crushed small onion, green chillies, ginger-garlic paste to brown.
  • Top with tomato, mint, coriander leaves, curd, salt, meat and chilli powder.
  • Stir well till it forms a thick gravy.
  • Pour enough water to cook the meat.
  • Once cooked, add lime juice.
  • Add water to the consistency of 1 portion vermicelli : 1 & 1/4 water. (including the gravy water of the cooked meat).
  • Taste and adjust. Bring to boil and add vermicelli.
  • Once the vermicelli is half cooked and water has reduced, lower the flame and keep in dum for 5 to 8 minutes.
  • The vermicelli biryani is ready.
  • Serve hot with onion raitha.
  • Notes:
  • Make sure when you keep the biryani in dum, it does not stick to the bottom of the vessel.
  • Roast the vermicelli to a nice golden brown colour as to get good taste, aroma and colour to the dish.