Semiya Biryani Recipe | vermicelli biryani recipe

semiya biryani recipe – perfect for quick breakfast, lunch or dinner. A simple biryani can never beat a dum cooked layered biryani, but still i cook a normal biryani many times since it is simple to make, doesn’t take much time and tastes good as well. I made this easy semiya biryani months ago for a quick lunch. This goes good in the lunch box, keeps fresh and flavorful for long hours due to the addition of spices. If making for the kids, minus the chili powder and use less spicy chilli.

A mint raita pairs best with this vermicelli biryani, but onion raita also goes well.

step by step photos on how to make semiya biryani recipe

1. Dry roast semiya until lightly golden. Do not brown them. Set them aside in a plate. Chop the veggies to small bites otherwise they may not cook well. Set them aside.

2. Heat oil in a pan, add dry spices and saute till they begin to splutter.

2. Add sliced onions, slit green chilli and saute till transparent.

3. Add ginger garlic paste and fry until the raw smell goes off.

4. Add mixed vegetables, chopped mint and coriander leaves. Stir and fry for 2 to 3 minutes.

kalakand recipe | how to make easy kalakand recipe in 10 minute

Easy kalakand recipe with condensed milk and paneer in just 10 minutes. A popular Bengali Sweet that can be prepared even by bachelors. This recipe needs only 4 ingredients: very little milk, condensed milk, paneer and a flavoring ingredient like cardamom powder. It tastes deliciously delicious with a crumble texture just like the one sold in sweet stalls.

The authentic Kalakand recipe calls for curdling milk to make paneer, next condensing the milk for hours and the next process is same as mentioned below. The recipe Iam sharing today is just a cut short method to make a great tasting kalakand that can be prepared on any occasion without having to toil for hours.

I highly suggest using a heavy bottom pan. I tried using a heavy bottom nonstick, but it began to stick, so I transferred it to a stainless steel heavy bottom pan and it worked right.

how to make kalakand recipe in 10 mins with step by step pictures

1. To make paneer check this post on how to make soft paneer. Crumble the paneer and set aside.
2. Keep your nuts ready. I pulsed some pistachios, you can use silvered almonds or pulsed almonds whatever is handy. Chopped nuts will also do
3. Grease a plate. I had a parchment paper handy so i placed it on a plate instead of gresing. You can use foil too or just go ahead with a greased plate.
4. Add condensed milk to a heavy bottom pan and begin to warm up on a low flame

5. Add paneer, milk and kewra water or cardamom powder or rose water

6. Mix well and begin to cook, stirring constantly to prevent burning. Very soon it becomes a thick mass and begins to leave the sides of the pan. Switch off the stove. If you can manage can increase the flame to medium while cooking. It took about 8 minutes for me on a medium to high heat with constant stirring.