Vermicelli biryani

Ingredients:

• Vermicelli -1.5 cups
• Water - 2 1/4 cups
• Oil/ghee - 2 tbsp
• Bay leaf - 1(small)
• Star flower- 1 (small)
• Cumin seeds -1/2 tsp
• Cinnamon stick - 1 inch
• Cloves - 3 to 4
• Green cardamoms - 2
• Salt - to taste
• Turmeric - 1 tsp
• Onions - 1 medium( thinly chopped)
• Green chilies - 3 (sliced)
• Ginger garlic paste - 1 tsp
• Curry leaves - 10
• Mixed veggies (carrots,cauliflower,peas,beans) - 1 cup
• Mint leaves - 10
• Coriander leaves - I/2 bunch
• Biryani masala powder - 1/4 tsp
• cashew 4-5 fried

Recipe:

Roast Vermicelli for 2 minutes in a non-stick pan and keep aside. Heat a pan with oil or ghee and after few minutes, add all dry spices. Add curry leaves, mint leaves and onions and saute them for few minutes. Now add ginger garlic paste and saute until its raw flavor disappears. Add all the chopped veggies, turmeric and cook for 5 minutes, placing the lid on the pan. Remove the lid, saute the vegetables, add little water and salt. Once the water gets boiled rapidly, add roasted Vermicelli and stir gently. Add biryani masala powder and stir. Then, cook until the water gets absorbed. Garnish with coriander leaves and fried cashew serve hot.