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Mince-Vermicelli Biryani

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course dinner|lunch
Servings 6
Calories 489 kcal

Ingredients
  

Ingredients A:

  • 2 cups (500gm) Mince-meat (Mutton or Chicken)
  • 1 tbsp Green peas, boiled
  • 1 tbsp Ginger - garlic paste
  • 8 flakes Garlic, chopped
  • 1 inch piece Ginger, chopped
  • 3 Onion- medium sized, finely chopped
  • 2 Tomatoes, chopped finely
  • 2 tbsp Coriander leaves, chopped
  • 2 tbsp Mint leaves, chopped
  • 2 Green chilies, chopped
  • 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
  • Mace - few strands
  • ½ tsp Saunf
  • 2 tbsp Oil

Ingredients B:

  • 4 cup Whole wheat, Millet or Rice Vermicelli*- Thick variety (Boiled till almost done, do not overcook)
  • 3 Onions - 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
  • 1 tbsp Oil
  • *Can use long grain rice or wheat “Dalia” if desired

Instructions
 

MethodA:

  • 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

METHOD-B

  • 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

ToAssemble

  • 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

Notes

Highlights:
  • A nourishing one-course meal providing all the nutrients such as fiber, protein, and iron making it a healthy a balanced meal.
 
NUTRIENT VALUES PER SERVING
Energy
 489 Kcal
Carbohydrate
 47 g
Protein
 25 g
Fat
 21 g
Calcium
 182.6 mg
Iron
 1.6 mg
Total Fibre
 6.1 g