Name: Semiya / Vermicelli mutton briyani recipe by Asiya Omar at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3
Ingredients: Vermicelli -1/4 kg; Mutton -1/4 kg; Oil -4 tbsp; Ghee -3 -4 tsp; Onion chopped -100 gm; Tomato chopped -100 gm; Green chilli -2; Coriander and mint leaves chopped -each 2 tbsp; Curd-2 tbsp; Ginger garlic paste -1 tbsp; Chilli powder -1/4 -1/2 tsp( to taste); Turmeric powder-2 pinch; Garam masala( cardamom,clove,cinnamon mix)- 1/4 tsp; Coconut milk medium thickness-1 cup; Lime juice -1 tsp; Water - required; Salt to taste.; Green chilli-2

Ingredients Serving: 3

Vermicelli -1/4 kg
Mutton -1/4 kg
Oil -4 tbsp
Ghee -3 -4 tsp
Onion chopped -100 gm
Tomato chopped -100 gm
Green chilli -2
Coriander and mint leaves chopped -each 2 tbsp
Curd-2 tbsp
Ginger garlic paste -1 tbsp
Chilli powder -1/4 -1/2 tsp( to taste)
Turmeric powder-2 pinch
Garam masala( cardamom,clove,cinnamon mix)- 1/4 tsp
Coconut milk medium thickness-1 cup
Lime juice -1 tsp
Water - required
Salt to taste.
Green chilli-2

Instructions

INGREDIENTS:-VERMICELLI-1/4 KG,MUTTON-1/4 KG,ONION,TOMATO -EACH 100GM,GREEN CHILLI -2,CHOPPED CORIANDER& MINT LEAVES-EACH2 TBSP,CURD-2 TBSP,CHILLI,TURMERIC AND GARAM MASALA POWDER-EACH 1/4 TSP,LIME JUICE-1 TSP,COCONUT MILK-1 CUP,OIL- 4 TBSP,GHEE -2-3 TSP,SALT TO TASTE.
ROAST VERMICELLI IN MEDIUM FLAME.
ADD 1 TSP GHEE AND ROAST TILL GOLDEN COLOUR.
SWITCH OFF,KEEP ASIDE.
HEAT OIL IN A PRESSURE COOKER,ADD CHOPPED ONIONS.
SAUTE IT,ADD LITTLE SALT AND MIX IT.
ADD 1 TBSP GINGER GARLIC PASTE AND SAUTE AGAIN.
SIMMER AND COOK FOR A MINUTE.
ADD CHOPPED TOMATOES,GREEN CHILLI,MINT AND CORIANDER LEAVES.MIX WELL.
ADD LITTLE SALT AND ALLOW IT TO COOK SOFT.ADD CHILLIPOWDER,TURMERIC POWDER AND GARAM MASALA.
MIX IT.
THEN ADD 2 TBSP CURD.
SAUTE IT.
ADD MUTTON PIECES.
STIR IT.
CLOSE AND COOK FOR 10 MINUTES IN A MEDIUM LOW FLAME.
AFTER MUTTON WELL COOKED OPEN IT.
TRANSFER THE MUTTON MASALA TO THE PAN.
NOW ADD COCONUT MILK AND WATER.RATIO IS VERMICELLI 1: 1.1/2( COCONUT MILK& WATER MIX)
ADD MEDIUM THICK FRESH COCONUT MILK AND WATER.
CHECK AND ADD LITTLE SALT TO TASTE.
MIX WELL.
BRING TO BOIL AND ADD ROASTED VERMICELLI.
MIX AND REDUCE HEAT.
COVER AND SIMMER FOR 7-10 MINUTES.
STIRRING OCCASIONALLY SQUEEZE 1 TSP OF LEMON JUICE.
FLUFF UP THE VERMICELLI BRIYANI,ADD 1-2 TSP GHEE.ADD FEW CHOPPED CORIANDER, MINT LEAVES.
MIX WELL.
NOW VERMICELLI MUTTON BRIYANI AND ONION RAITHA READY.
SERVE AND ENJOY OUR GRANDMA'S MUTTON SEMIYA BRIYANI.

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