Vermicelli Egg Biriyani/Semiya Biriyani
A quick, simple, and tasty Biriyani made of vermicelli and scrambled egg.
Ingredients
- 500 gms Vermicelli
- 3 units Egg
- 1 unit Carrot
- 1 unit Onions, finely chopped (Finely chopped)
- 2 units Green chillies, finely chopped (Finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric
- 0.5 teaspoon Black crushed pepper
- 0.5 teaspoon Garam masala
- 2 tablespoons Coconut oil
- 1 tablespoon Ghee
More recipes using Egg
Indian - Kerala
Egg Macaroni/Mutta Macaroni
This is an egg macaroni cooked in Kerala style, featuring a blend of spices and flavors typical of Indian - Kerala cuisine.
Indian - Kerala
Coconut Egg Curry/Mutta Curry
Another variety of egg curry with coconut, offering a rich and flavorful dish perfect for any meal.
Indian - Kerala
Egg Curry with Coconut Milk
A simple egg curry prepared with coconut milk and other ingredients, offering a rich and creamy texture with a hint of spice.
Indian - Kerala
Pepper Egg Curry / Kurumulagitta Mutta Curry
This is a very yummy and spicy egg curry to enjoy with rice or roti.
Instructions
- 1In a pan, roast the vermicelli over low heat for 5 minutes. Turn off the heat and allow it to cool.
- 2Boil two cups of water in a pan. Once boiling, add the roasted vermicelli and cook for 5-7 minutes. Drain the excess water and set aside.
- 3In a pan over medium heat, add coconut oil. Beat the eggs and add them to the pan. Mix well, add salt, and transfer to a bowl.
- 4In the same pan, add ghee, chopped onion, carrot, and green chillies. Add salt, black pepper, garam masala, and turmeric. Mix well and cook for 5 minutes.
- 5Transfer the cooked vermicelli and scrambled eggs into the pan with the vegetables. Mix thoroughly.
- 6Serve the delicious vermicelli egg biriyani with your favorite salad.
Nutrition Facts
Calories: 164
Protein: 10g
Fat: 12g
Carbs: 45g
