A quick, one-pot semiya pulao — or call it vermicelli biryani — that’s light, fragrant, and packed with flavor. Ready in under 30 minutes and perfect for weekday meals, lunchboxes, and potlucks.
Semiya, or vermicelli, is one of those pantry staples I always have on hand. Most people think of it only for upma or kheer, but honestly, you can do so much more with it — semiya kesari, thayir semiya, and this biryani-style pulao that’s been a staple in our home for years.
Jump to:
I keep going back and forth on what to call this. Is it a pulao? A biryani? It walks the line between the two — it has the whole spices, herbs, and layered flavor of a biryani, but comes together in one pan like a pulao. I adapted it from my own Chettinad vegetable biryani, swapping rice for semiya, skipping the tomatoes in favor of yogurt, using fewer vegetables, and going with regular onions instead of shallots. The result is something lighter than rice biryani but so much more flavorful than plain upma.
I rotate this with rava kichadi, cracked wheat upma, arisipUpma, and semiya kichadi on busy weekdays. It’s that reliable.
Why you’ll love this recipe
It comes together in under 30 minutes, uses one pan, and is flexible enough to work with whatever vegetables you have in the fridge. Even if all you have are onions and mushrooms, this biryani will still taste great. The whole spices — fennel, black stone flower, star anise, cardamom — give it that real biryani aroma, and the yogurt at the end adds a subtle tang that ties everything together.
Most importantly, if you roast the semiya first, you get nice fluffy, non-sticky strands that hold up well even after an hour in a lunchbox. That one step makes all the difference.
A perfect potluck recipe
I’ve taken this to quite a few potlucks and get-togethers, and it never fails. The best part? It doubles or triples easily — just use a wider pan. Since it’s vegetarian and nut-free, I don’t have to worry about who can eat what. Just pack it in a big vessel, throw in a container of raita, and that’s it.
What is semiya / vermicelli?
Vermicelli is a very thin, long wheat-based noodle. In Tamil, it’s called semiya, and in Hindi, seviyan. You’ll find it at any Indian grocery store, available in both roasted and unroasted varieties. For this recipe, I’ve used the unroasted kind, but even if you pick up the roasted one, I’d still recommend a quick 1–2-minute toast in ghee—it makes the strands more fragrant and helps them stay separate.
Ingredients required
Semiya / Vermicelli — I use the Indian wheat variety from the grocery store. Both roasted and unroasted work, but always roast before using. Popular brands here in the US are Bambino and Anil.
Oil and ghee — Like any good biryani, we use both. Ghee for roasting the semiya and for tempering, oil for the base.
Whole spices — Fennel seeds, black stone flower (dagad phool), star anise, green cardamom, cinnamon, and cloves. The black stone flower is optional but adds a distinct Chettinad depth — don’t skip it if you have it.
Aromatics — Onion and ginger-garlic paste. Shallots work too if you prefer.
Herbs — All three: cilantro, mint, and curry leaves. This is what gives it that biryani character.
Vegetables — I used carrots and beans, about 1 cup total for 2 cups of semiya. Mushrooms, cauliflower, potatoes, peas, or baby corn all work well. Use what you have.
Spice powders — Kashmiri red chili powder (mainly for color, mild heat), garam masala, and turmeric.
Green chilies — The primary source of heat in this dish. Adjust to your spice level.
Yogurt — I skipped tomatoes entirely and used 1 tbsp of yogurt instead. My mom always added buttermilk to her upma to make it softer, and I follow the same logic here. Whisk it before adding so it blends in smoothly.
Dietary specifications and storing suggestions
This semiya pulao is vegetarian and nut-free. To make it vegan, swap ghee for oil and replace the yogurt with a small squeeze of lemon juice or a tablespoon of coconut milk — works just as well.
One thing to keep in mind: semiya is wheat-based, so it is not gluten-free. If that’s a concern, rice vermicelli is a good swap.
For leftovers, refrigerate for up to 2 days. When reheating, just add a tiny splash of water and fluff gently — it comes back nicely. I wouldn’t freeze it, though, the texture isn’t the same after thawing
How to make semiya pulao
- Start by heating 1 tsp of ghee, then roast the semiya on medium-low heat for 4 to 5 minutes, until fragrant and lightly golden. Set it aside.
- In the same pan, heat the oil and remaining ghee. Add the whole spices — fennel seeds, cardamom, cloves, star anise, cinnamon, and black stone flower — and roast for 30 seconds. Add the slit green chilies and curry leaves, and sauté for another 30 seconds.
- Now add the chopped onion, ginger-garlic paste, cilantro, and mint.
- Sauté until the onions turn translucent and the raw smell fades.
- Add the vegetables — carrot and beans — followed by the Kashmiri red chili powder, turmeric, garam masala, and salt. Mix well and cook for 3 to 4 minutes.
- Add the water and bring it to a boil. This step is intentional — we want the veggies to get a head start cooking in the boiling water before the semiya goes in.
- Once the water is boiling, add the yogurt and stir until well combined. Then lower the heat and fold in the roasted semiya. Once the semiya has absorbed all the water, reduce the heat to low, cover, and cook for 3 minutes. Turn off the heat and let it rest for 5 minutes before gently fluffing.
- As it cools, the semiya will become more grainy and less clumpy — that’s exactly the texture we’re going for. Serve warm.
Recipe notes & VVK tips
- The water ratio is everything with semiya. My rule of thumb: 1 cup semiya to 1.25 cups water. The vegetables release some moisture too, so the total is usually just right. If your semiya is very thin or was roasted longer, you can even use 1 cup of water. Start conservative — you can always add a splash more, but you can’t take it back.
- Always roast the semiya, even if the packet says pre-roasted. That extra minute in ghee makes it fragrant and ensures the strands stay separate.
- Don’t mix the semiya aggressively right after it’s done — fold it gently and let it rest. It firms up beautifully as it cools.
Serving suggestions
This pulao is delicious on its own, but here’s what we usually serve it with:
- Onion raita — the classic pairing, cool and creamy against the warm spices
- Kurma — vegetable or mushroom kurma makes it a full meal
- Plain yogurt — simple and satisfying, especially for kids and for a quick weekday meal when you don’t have time for a side
For a potluck, serve it with onion raita on the side. It travels well and tastes great at room temperature.
Frequently asked questions
The ingredients list looks similar at first glance, but the flavor profile is very different. Semiya upma uses a basic tempering of mustard seeds, curry leaves, and onions. Semiya pulao or biryani uses whole spices like fennel, star anise, cardamom, and black stone flower, plus herbs like mint and cilantro — the same base as a proper biryani. The result is much more layered and aromatic. Think of upma as the everyday version and this as the weekend upgrade.
Less than you think! The rule of thumb is 1.25 cups of water for every 1 cup of semiya. The vegetables release moisture too, so that extra quarter cup accounts for it. If your semiya is very thin or well-roasted, you can even reduce it to 1 cup. Always err on the side of less — too little water is fixable; too much gives you a mushy result.
Yes! Reduce the water slightly — 1 cup of water per cup of semiya is sufficient in a pressure cooker. Cook for just 1 whistle on medium heat. Be careful not to overcook as semiya turns mushy quickly under pressure.
More pulao and biryani recipes
Loved this recipe?
If you try this semiya pulao, please leave a comment and rate the recipe. If you have questions, drop them in the comments, and I’ll respond as soon as possible. Follow me on Pinterest for more healthy, delicious ideas, and on Instagram for regular updates, behind-the-scenes moments, and a peek into my kitchen!
📖 Recipe
Semiya Pulao | Vermicelli Biryani (Indian Vermicelli Recipe)
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1tsp = 5ml;
- 2 tsps ghee divided
- 2 cups semiya
- 2 tsps oil
- 1 tsp fennel seeds
- 1 small piece of black stone flower
- 1 star anise
- 2 green cardamom
- ½ inch piece of cinnamon
- 2 cloves
- 2 green chilies
- 5 to 6 curry leaves
- 1 cup onion chopped
- 1 tsp ginger garlic paste
- ½ cup cilantro chopped
- ½ cup mint chopped
- ½ cup carrot 50 grams approx
- ½ cup beans 50 grams approx..
- 1 tsp garam masala
- ½ tsp Kashmiri red chili powder
- 1.25 tsp salt
- ¼ tsp turmeric powder
- 1.5 cups water
- 1 tbsp yogurt
Instructions
- Start by heating 1 tsp of ghee, then roast the semiya on medium-low heat for 4 to 5 minutes, until fragrant and lightly golden. Set it aside.
- In the same pan, heat the oil and remaining ghee. Add the whole spices — fennel seeds, cardamom, cloves, star anise, cinnamon, and black stone flower — and roast for 30 seconds. Add the slit green chilies and curry leaves, and sauté for another 30 seconds.
- Now add the chopped onion, ginger-garlic paste, cilantro, and mint.
- Sauté until the onions turn translucent and the raw smell fades.
- Add the vegetables — carrot and beans — followed by the Kashmiri red chili powder, turmeric, garam masala, and salt. Mix well and cook for 3 to 4 minutes.
- Add the water and bring it to a boil. This step is intentional — we want the veggies to get a head start cooking in the boiling water before the semiya goes in.
- Once the water is boiling, add the yogurt and stir until well combined. Then lower the heat and fold in the roasted semiya. Once the semiya has absorbed all the water, reduce the heat to low, cover, and cook for 3 minutes.
- Turn off the heat and let it rest for 5 minutes before gently fluffing. As it cools, the semiya will become more grainy and less clumpy — that’s exactly the texture we’re going for. Serve warm.
Notes
- The water ratio is everything with semiya. My rule of thumb: 1 cup semiya to 1.25 cups water. The vegetables release some moisture too, so the total is usually just right. If your semiya is very thin or was roasted longer, you can even use 1 cup of water. Start conservative — you can always add a splash more, but you can’t take it back.
- Always roast the semiya, even if the packet says pre-roasted. That extra minute in ghee makes it fragrant and ensures the strands stay separate.
- Don’t mix the semiya aggressively right after it’s done — fold it gently and let it rest. It firms up beautifully as it cools.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: Earlier posted on 2016. Now updated with new pics, video, FAQ and recipe card with nutrition information.
Looking so good!
Thanks a lot :-)
my all time favorite. YUMMY!
:-) Thankoo
A quick and easy recipe yet super delicious!! Must-try!!
Thanks :-)
Very nice!!
Thanks and welcome here Anu :-)
Flavorful and yummy Vermicelli Pulao….looks delicious!??
Thanks Deepa :-)
healthy and tasty one pot meal
Thanks a lot :-)