MUTTON SEMIYA | SEMIYA BREAKFAST | SEVIYAN PULAO | VERMICELLI RECIPE | SEMIYA BIRYANI |SPICY SEMIYA

Mutton Semiya / Semiya Biryani / Seviyan Pulao is one of the best breakfast which is easy to made and healthy as well. Vermicelli Recipe /Semiya Biryani recipe is Traditionally made same like biryani, Ingredients and spices are the same. but the only difference is rice is replaced with semiya / vermicelli.

Seviyan pulao / Mutton semiya is very common in Indian breakfast. Most people use to make vegetarian semiya biryani.  This mutton Semiya biryani/ seviyan pulao / vermicelli non-veg recipe is made and famous among Muslims which is liked by many.

I always love to eat biryani as all do, and I personally love to cook and serve to my children and family. Since many of my friends started to like the mutton semiya and asked me about the recipe. As I love sharing recipe same as cooking. I sharing semiya biryani recipe which is very simple to make, but you need to follow the step, tips and suggestions to get perfect non-sticky mutton semiya biryani.

 First,   you need to prepare the semiya biryani gravy before boiling vermicelli. Then you need to cook the vermicelli/ semiya separately and then add semiya to mutton semiya gravy. quickly drain the vermicelli/ semiya and add to mutton semiya gravy, make sure semiya don't cool down. Lastly, you need to cover the pan cook via dum style for 4-5mins to get cooked. 

INGREDIENTS:

1. Mutton - 1/4 kg
2. Onion - 1
3. Oil - 3tbsp
4. Cardamom -1
5. Cinnamon stick - 1
6. Ginger and garlic paste - 2 tsp
7. Red chilly - 1tsp
8. Tomato - 4
9. Curd - 1tsp
10. Lemon - half
11. Coriander leaf
12. Green chilly - 2
13. Salt to taste
14. Semiya - 1/2kg

DIRECTIONS FOR MUTTON SEMIYA GRAVY:

1. Take a pan, add oil and heat it under high flame.
   
2. Add onion and saute it well for 1 min.
   
3. Then add ginger-garlic paste and saute well for a min.
   
4. Now add red chilly powder and mix well.
   
5. Add meat and then curd and mix well.
   
6. Then add tomato paste and let it cook for a minute.
   
7. Add cinnamon stick and cardamom.
   
8. Add salt, lemon juice, coriander leaf and green chilly.
   
9. Add 200ml of water and let it cook for 30 mins.
   
10. In a pressure cooker, cook for 3 whistles and leave for 10 mins.
11. Check the softness of the meat.
12. Now mutton semiya gravy is ready.
    

DIRECTION TO COOK SEMIYA/VERMICELLI:

1. Take water in a pan add salt to taste.
   
2. Boil the water in high flame, once the water boils add semiya/vermicelli and mix well.
   
3. Once the water boils again. Drain the water quickly or else semiya/vermicelli will be overcooked.

DIRECTION TO MAKE MUTTON SEMIYA:

1. Take a gravy in pan, add semiya and mix well.
   
   
   
   
2. Then cover, let it cook for 2min at low flame.
   
3. Now Tasty and spicy mutton semiya recipe are ready to serve and enjoy.
   

RECIPE IN URDU