This delightful Semiya (Vermicelli) Bringe is cooked with Prawns so as to absorb the richness flavour of spices.
Servings: 1 Person
Prawns (Cleaned 2 cups)
Onion (2nos – Chopped)
Tomato (2nos – Chopped)
Green Chilly (Slit 4nos)
Bay leaf (2nos)
Ginger Garlic paste (2tsp)
Turmeric Powder (½tsp)
Chilly Powder (2tsp)
Coriander Powder (1tsp)
Mint leaves (10sprigs)
Coriander leaves (4sprigs)
Salt (to taste)
Oil ½ cup
Ghee ¼ cup
Marinate Prawns with ginger garlic paste, turmeric power, salt.
In a thick bottomed pan, heat oil, add Cardamom, Cinnamon, Cloves, Bay leaves, Chillies and Onion. Stir till onion becomes golden brown color in low flame.
Add Curry leaves, mint leaves, marinated Prawns and fry for 5 minutes. Add tomatoes, Chilly powder, coriander powder and stir for a while.
Now add 3cups of water, coriander leaves and salt (if required, for taste). Let it boil.
In the mean time, fry the Vermicelli in a pan, in low flame.
Using electric cooker: Pour the gravy and spread the Vermicelli. Add Ghee after 5 minutes & mix well. Cover it for 10 minutes.
Dum Biriyani Style: Heat a thick vessel/ Pressure Cooker, Pour the gravy and spread the Vermicelli, in low flame. Add Ghee after 5 minutes & mix well. Cover it for 10 minutes.
Dole out hot yummy Prawns Vermicelli Bringe with Onion Raitha.