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square image of semiya pulao placed on steel plate with a fork on the side
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Semiya Pulao | Vermicelli Biryani (Indian Vermicelli Recipe)

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: Indian
Keyword: semiya pulao, vermicelli pulao
Servings: 6
Calories: 370kcal
Author: Srividhya G

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.
    roasting the semiya
  • 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.
    roasting whole spices and green chilies
  • Now add the chopped onion, ginger-garlic paste, cilantro, and mint.
    adding aromatics and herbs
  • Sauté until the onions turn translucent and the raw smell fades.
    sauteed aromatics
  • 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.
    adding veggies and spices
  • 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.
    adding the water and boiling
  • 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.
    adding the semiya to the boiling water
  • 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.
    square image of semiya pulao placed on steel plate with a fork on the side

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

Calories: 370kcal | Carbohydrates: 74g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 731mg | Potassium: 226mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2119IU | Vitamin C: 23mg | Calcium: 68mg | Iron: 2mg