Keema Vermicelli Biryani Recipe
Bored the same old vermicelli upma? Try this Keema Vermicelli Biryani Recipe by Recipe Factory to give a treat to your taste buds and have a hearty filling meal for break fast, lunch or dinner. This tangy non vegetarian break fast is great to start a long day of outing for extra energy through out the day. For more break fast recipes, follow our Recipe Factory page.
1. Vermicelli – 2 Cups
2. Minced Mutton – 300 Grams
3. Diced Onions – 1 Cup
4. Tomatoes – 3
5. Green Chillies – 2
6. Garam Masala Powder – 1/2 Teaspoon
7. Coriander Sees Powder – 1 1/2 Teaspoon
8. Turmeric Powder – 1/2 Teaspoon
9. Salt – 2 Teaspoons
10. Chilli Powder – 2 Teaspoons
11. Ginger Garlic Paste – 1 Teaspoon
12. Cumin Seeds Powder – 1/2 Teaspoon
Recipe Notes for Keema Vermicelli Biryani
We need to fry vermicelli first. Heat 1 tablespoon clarified butter (ghee) in pan.
Fry vermicelli in it.
Fry till it changes colour. Move it into a different bowl after it turns brown.
In the same pan, heat 2 teaspoons oil. Add 1 cup onions and fry.
As onions turn transparent, add 1/2 teaspoon turmeric powder, 1 teaspoon ginger garlic paste and fry.
Fry for a couple of minutes and add 2 green chillies.
Add washed minced mutton and mix. For 2 cups of vermicelli, 300 grams of minced mutton is used.
Close lid and cook on high flame.
Cook till the water seeping out of the minced mutton boils away.
Add diced tomatoes and cook till tomatoes become soft
Add 2 teaspoons chilli powder, 2 teaspoons salt, 1 1/2 teaspoon coriander seeds powder,
1 teaspoon cumin seeds powder, 1/2 teaspoon garam masala and mix.
Stir and add 1 cup water and close the lid
Let the water boil away which will cook the mutton
Add 4 cups water for 2 cups vermicelli
Then add curry leaves, close lid and let the water boil
Add fried vermicelli and mix
Cook till the water boils away
Cook on low flame for 5 more minutes