1

To begin the preparation of Vermicelli Biryani, first heat half a teaspoon of oil in a pan and add the ingredients to grind one after the other and slowly saute them on low flame until they slightly wilt and the raw smell goes. Cool and grind to a smooth paste. Keep Aside. 

2

In a pan, heat oil, add jeera, once it starts spluttering, add onions, saute till they're translucent. Add the carrot, capsicum, beans and peas, slowly saute them till they're slightly tender. Now add turmeric, garam masala, dhaniya powder, biryani masala and mix till they're well incorporated. 

3

Add the ground paste, salt and fry for 2-3 minutes. Add 1 cup of water, and let it come to a boil. Now add the roasted vermicelli and mix them all together. Cook it covered for about 5-7 minutes until the vermicelli has cooked al dente. 

4

Sprinkle some coriander leaves and enjoy the Vermicelli Biryani while it is hot. 

MTR Roasted Vermicelli - 250 gms

Carrot - 1, finely chopped

French Beans, handful, finely chopped

Capsicum, 1 - diced

Onion, 1 - Finely sliced

Green peas- 1 small cup

Garam Masala - 1/2 tsp

Dhaniya Powder - 1/2 tsp

Biriyani Masala - 1/2 tsp

Turmeric - 1 tsp

Jeera/Cumin - 1 tsp

Oil - As needed

To grind to a Paste

Onion - 1, roughly chopped

Saunf/ fennel - 1 Tsp

Green Chillies - 2-3 

Cilantro/Coriander leaves- a handful

Garlic - 2 cloves

Ginger - 1/2 inch