Vegetable Semiya( Vermicelli) Biryani

Ingredients

Roasted Semiya( Vermicelli)-250gms

Carrot( chopped)-1/4cup

Beans( chopped)-1/4cup

Fresh green peas-1/4cup

Sliced mushrooms-1packet

Onion large( sliced)-1

Tomato lerge( chopped)-1

Green chilli( slit)-3

Ginger and Garlic paste-1tbsp

Corriander leaves-1cup

Mint leaves-1cup

Red chilli powder-1tsp

Turmeric powder-1/4tsp

Coconut milk( thick)-1cup

Salt to taste

For tempering

Cinnamon-2"

Cloves-4

Cardamon-2

Bay leaf-2

Oil required

Method 

Heat oil in pan, when hot add the tempering ingredients and fry for few seconds until the aroma of whole spices rise. Now add the chopped onions and fry until onion turns pink, next add the green chilli, carrots, beans and freah peas and fry for few more mins. Now add the ginger and garlic paste and fry till the raw smell leaves. Add the mushrooms, mint leaves, corriander leaves, tomatoes and fry till tomatoes are mashed. Now season the vegetable mixture with red chilli powder, turmeric powder and salt. Reduce the heat and add the thick coconut milk to the vegetables. Based on the amount of vegetable gravy measure and add water for the semiya( vermicelli). Bring the gravy to boil, check the seasoning and add the roasted semiya( vermicelli). Stir well and cover the pan with a lid, cook on reduced heat until the semiya and vegetables are well cooked and tender. Serve hot with raita of your choice.