Vermicelli Biryani
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant biryani made with vermicelli noodles, vegetables, and aromatic spices cooked in a pressure cooker. Spiced and satisfying with layers of flavor, it's a flavorful vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 teaspoons coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 inch ginger, (crushed)
- 4 to 5 garlic, (crushed)
- 1 tej patta ((indian bay leaf))
- 5 to 6 whole black peppercorns
- 1 inch cinnamon
- 1 black cardamom (- lightly crushed)
- 2 green cardamom (- lightly crushed)
- 2 cloves (- lightly crushed)
- ½ cup heaped chopped carrots
- ½ cup heaped chopped potatoes
- ¼ cup chopped french beans
- ⅓ cup green peas, (fresh or frozen)
- 1 teaspoon salt (or add as required)
- 2 cups water (or add as required)
- ½ tablespoon ghee ((clarified butter))
- 1 cup vermicelli (- 75 grams (semiya or seviyan))
- 1.5 tablespoons ghee
- 1 large onion (- thinly sliced or 1 cup thinly sliced onions)
- 1 teaspoon kewra water (or rose water - optional)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 802mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 359mg
- Calcium
- 50mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 802MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.