### TranslatedIngredients: 2 cups Semiya (Vermicelli),4 cups Water,1 Carrot (Gajjar),1/2 cup Green peas (Matar),2 Whole Wheat Brown Bread,2 teaspoon Sunflower Oil - plus 1 teaspoon,1 Onion,1 teaspoon Ginger Garlic Paste,1 Tomato,6 Mint Leaves (Pudina),1 teaspoon Garam masala powder,1/2 teaspoon Red Chilli powder,1/2 inch Cinnamon Stick (Dalchini),3 Cloves (Laung),2 Cardamom (Elaichi) Pods/Seeds,Salt - as required ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making Semiya Biryani recipe, Heat a heavy bottomed pan, add vermicelli and dry roast it on medium flame for 2-3 minutes.Boil water in another pan. Add a teaspoon of oil and add roasted vermicelli to it. Cook for 2 minutes or until 90% cooked.Drain the cooked vermicelli from water and keep aside. Gently fluff with a fork to separate it.Heat a heavy bottomed pan with oil, add the spices (cinnamon, cloves and cardamom) and saute for a minute.Add chopped onion and saute until translucent. Now add ginger garlic paste and saute until raw smell goes.Then add chopped tomatoes and cook until it turns mushy. Now add mint leaves and saute for a minute.Now add chopped carrot and green peas to it and saute for a minute. Add required water, salt, garam masala powder and chilli powder.Mix well and cook covered until the water evaporates and veggies get cooked. Tear the bread slices into pieces and add to it.Saute for a minute until everything is combined. Add the cooked vermicelli and gently mix with fork. Cook for 2-3 minutes in medium flame.The tasty semiya biryani is ready. Serve hot.Serve Semiya Biryani along with Tomato Onion Cucumber Raita for your breakfast or light dinner.