INGREDIENTS: (SERVES 2) FOR ORIGINAL RECIPE, CLICK HERE. I slightly altered the recipe to suit my taste. METHOD:
Grind the mint leaves, garlic flakes,fennel seeds, green chilli and cardamom into a fine paste adding little water to it. Slice the onions and chop the veggies finely. I used carrot,beans and green peas.
In a pan, add oil | ghee and add the cumin seeds and the onions. Saute till the onions turn brown. Mix 1 tblsp of coconut cream powder in 1/4 cup of water. If using fresh coconut milk, just use the thin milk.
Add the ground masala paste and saute well, till the raw smell goes off. Add the veggies and saute well for 3-5 minutes in a medium flame, till the veggies gets half cooked. Add the coconut milk and let it boil in a low flame.
Add salt and add the roasted vermicelli. I used the roasted one, if using the non roasted one, roast the semiya well ,else the biryani will be sticky. Cover and cook in a very low flame till the moisture gets absorbed.
Enjoy with any raita of your choice.
Sending this to Tried and tasted event hosted by Sowmya of Nivedhanam. Note: VardhiniEvent: Sweet Luv – 2013 Sounds good&perfect forkids lunch box& little lunch… I accidentally landed in your site. Its very impressive. I find this standing out than the other cookery sites. I am an amateur cook. Staying alone due to Work. I search sites for recipes since i dont like hotel food. One thing is missing in your recipes. I have a suggestion. Do add the following in your recipes. It helps amateur like me.SaltWaterProcess time in each step (how long to cook, is it medium flame/high) In simple never take any thing for granted. RegardsSesh
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