Ramadan Special: Healthy biryani recipe- Vermicelli (Seviyan) Chicken Biryani

This Ramadan, try this lip-smacking vermicelli/seviyan chicken biryani by Godrej Tyson Chef Rahul Bhukesh.

By: Upneet Pansare | | Updated: May 15, 2018 5:05 pm

As an ardent biryani fan, I am always on the lookout for different varieties of biryanis and their recipes. Come Ramadan, I look forward to the elaborate iftaar parties that some of my Muslim friends host. The hero of these dinners is usually the biryani. Chicken biryani, mutton biryani, pudina biryani, lamb biryani, fish biryani, vegetable biryani — I have had the privilege of tasting biryanis of all types and forms. When I came across this chicken biryani recipe with seviyan, I was a bit hesitant to try. I am a biryani fan but I am an even bigger fan of rice! How can you make biryani with anything other than rice! — was my first thought too. But this variation of chicken biryani with vermicelli did not disappoint at all! Here is a chicken biryani recipe with vermicelli/seviyan that I’m sure you’ll love too. Also Read - Health benefits of 6 most popular Indian herbs and spices

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8 pcs chicken drumsticks

15 g chopped green chillies

10 g fried onion

5 g red chilli powder

5g garam masala

7 g black salt

3 g chaat masala

28 g ginger paste

35 g garlic paste

13 g chopped coriander

3 g chopped mint leaves

Kewra water

Rose water

5 g coriander powder

200 g curd

For the gravy

100 g tomato paste

150 g curd

5 g garam masala

Salt and pepper to taste

5 g coriander powder

Bay leaf

Whole nutmeg

Ginger garlic paste

Kewra

100 g Ghee

Rosewater

60 g Chicken stock

For the dum

200 g unroasted vermicelli

100 g ghee

660 g Chicken stock

200g Vermicelli roasted

90 g dates

20 g fried onion

Marination:

Make a deep cut on the chicken drumstick for marination

Mix, curd and all the other ingredients mentioned for marination together.

Add the chicken, mix well and set aside for at least 4 hours.

For the gravy

Make chicken stock using chicken bones.

Heat ghee in a pan, add whole spices, and let it crackle.

Add ginger and garlic paste and cook till it starts sticking to the bottom of the pan.

Add curd and tomato paste, mix well.

Add dry spices and mix well, add chicken stock and let it simmer.

Add the marinated chicken and cover. Let it cook for 20 minutes on a slow flame.

Finish it with kewra and rose water.

Vermicelli/seviyan preparation

Pan roast the white unroasted seviyan with ghee. Take it off once slightly roasted.

Biryani layering

Take the cooked chicken along with the gravy, and put the unroasted as well as the roasted vermicilli on top.

Put chicken stock, sliced dates, fried onions and seal the container using a lid and flour dough.

Let it simmer for 20 minutes on a low flame.

Take it off the stove, open the lid and serve it hot with raita/ curd

Published : June 23, 2017 2:42 pm | Updated:May 15, 2018 5:05 pm

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