Veggie-Vermicelli Biryani

Prep Time 30

Cook Time 30

Course dinner|lunch

Servings 6

Calories 486 kcal

2 cups Paneer* , crumbled
1 cup Green peas, boiled
1 tbsp Ginger -garlic paste
8 flakes Garlic , chopped
1 inch piece Ginger, chopped
3 Onions- medium, finely chopped
2 Tomatoes, chopped finely
2 tbsp Coriander leaves,
2 tbsp Mint leaves,
2 Green chilies,
1 tsp Chili powder
¾ tsp Haldi powder
1 tsp Dhania – jeera powder
1 tsp Garam masala powder
3 tbsp Curd
1 Bay leaf
1 Black cardamom
1 Star anise
Few strands - Mace - few strands
¼ tsp Sauf
2 tbsp Oil
*Can use soya granules in place of paneer, soak in salted hot water for 10 minutes, strain, squeeze out excess water and use

4 cups Whole wheat, Millet or Rice Vermicelli*, Thick variety (Boiled till almost done, do not overcook)
3 Onion- medium, thinly sliced
4-5 tbsp Dill leaves or Methi leaves- coarsely chopped
2 nos. Green chilies, finely chopped
2 tbsp Cashew-nuts
1 tbsp Raisins
½ tsp Jeera
Salt - to taste
Lemon - to taste
2 tbsp Oil
2 tbsp Cheese, grated (optional)
*Can use long grain rice or wheat “Dalia” if desired

Method A:
Marinate the mince with ginger-garlic paste, half of the chili and haldi powder, curds and a little salt and keep aside
Heat oil in a deep pan, add the whole spices and the chopped onions, chopped garlic and ginger, sauté till golden brown
Add all the powdered spices and fry for a minute or two, then add the chopped tomatoes and sauté till they turn pulpy
Add the marinated mince, sauté for 2-3 minutes, cover and cook on a low flame for 7-8 minutes
Add the chopped mint and coriander leaves, boiled green peas, green chilies and mix well, simmer without a lid till the mince is almost dry, taste and adjust the seasonings, Remove the whole spices and keep aside

Boil the vermicelli till almost done in salted water, drain, run room temperature water through it, add a teaspoon of butter/ghee/oil, toss and keep aside
Heat oil in a non-stick deep pan, add jeera and sliced onions, fry till deep golden in color
Add the dill or methi leaves, cashew-nuts, green chilies and saute for 3-4 minutes adding a little salt
Add the raisins, mix and add the vermicelli
Mix gently, taste, adjust seasoning and add a dash of lime, keep aside

Grease a flat glass dish with ghee/oil or butter
Place half of the spiced mince at the base followed by half of the vermicelli-greens mixture
Spread the remaining spiced mince on the vermicelli layer, and top with the remaining vermicelli
Sprinkle about 2 tablespoons of grated cheese on top and microwave for 5 minutes till well heated and cheese melts
Serve hot with spiced chaas or raita and roasted papad with a wholesome veggie salad

Highlights:

A nourishing one course meal providing all the nutrients such as fibre, protein and iron making it a healthy a balanced meal.

NUTRIENT VALUES PER SERVING