Vermicelli ( Semiya ) Beriyani

Ingredients:

Butterfly Vermicelli - 1 packet ( 250g)

Chicken - 100g ( chopped into bite size pieces )

Onion chopped - 2

Tomato chopped-2

Green Chilli - 4

Ginger Garlic Paste - 3Tbsp

Coriander and mint leaves - 30g

Yogurt - 3Tbsp

Cinnamon,cardomom and cloves - Few nos

Ghee - 1/4 cup

Lemon - 1

Salt to taste

Method:

Heat ghee in a big pan.

Add in cinnamon,cloves and cardomom when ghee is melted.

Add in onion,tomato and green chilli and fry in ghee till cooked.

Add in Ginger garlic paste , chilli power and coriander and mint leaves

Fry this mixture till the aroma comes.

Add in chicken pieces , yogurt and salt to taste.

Once the chicken is cooked, add in Butterfly vermicelli and cook in low heat.

When vermicelli is half cooked, add in the juice of 1 lemon and mix well.

The chicken gravy should be enough for the vermicelli to cook.

but if the beriyani is too dry,you can sprinkle some water .

Serve hot with onion raitha.