Friday, May 30, 2014

Semiya Pulav / Upma

This is something which I wanted to try for a long time. I had tasted Semiya Biriyani once, when my aunt made it and it was awesome. So I thought I'll just follow my chicken biriyani recipe partially for this. Since I didnt do the garnishing part and made less rich, thought of calling it Pulav or upma. We had it for breakfast, but I think this would make a wonderful dinner since its so filling and mild. My kids loved every bit of it.


Semiya - 3 cups
Water - 6-8 cups
Salt -  as needed

For the masala (mine was mild, you can increase chilly, ginger, masala quantity if you want it spicy)

Big onion - 1 big, thinly sliced
Green chilly - 1
Garlic - 2 cloves
Ginger - 1/2 inch piece
Mint leaves - 5-6 leaves
Coriander leaves - 5-6 strands
Carrot (cut to 2 inch long strands) - 1 cup
Green peas - 1/2 cup
Coriander powder - 1/2 tsp
Turmeric powder - a pinch
Garam masala - 1/2 tsp
Oil - 1 tbsp


1. Heat a wide mouthed pan, add enough water. Let it come to boil. When it starts to boil, add enough salt and add the semiya. Add a drop of oil, to avoid semiya sticking to each other. Let it cook well. You can add the green peas as well to the boiling semiya so that both will get cooked together. Once semiya is cooked, strain them, sprinkle some cold water on it (to stop the cooking process and to avoid the strands sticking to each other). Keep it aside.
2. In the same pan, add oil. When its hot enough, add the sliced onions and saute them well.
3. Meanwhile, grind together (in a mixer) ginger, garlic, green chilly, mint leaves and coriander leaves.
4. Once the onions are sauteed well, add the ground paste to this mixture and saute till the raw smell goes.
5. Add in the coriander and turmeric powder, and saute for 5 seconds.
6. Add the carrots and saute till its cooked. Sprinkle some water if the masala is bit dry.
7. Now add the cooked semiya & green peas and mix well. Adjust the salt.
8. Garnish with some chopped coriander leaves, server warm!

No comments:

Post a Comment