It has been a long since I posted breakfast or dinner recipes. Mostly preparing breakfast will be in a hurry so I won’t get time to take the pictures of it.Today there was a plenty of time at morning so I decided to make a recipe and make post of it. At home we all love this dish.We make this most commonly for breakfast or dinner .Its a tasty dish and is also easy to prepare.We also call it muttai semiya biryani.
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Let’s see how to cook it.
Preparation Time : 5 mins
Cooking Time : 30 mins
Serves : 2
Vermicelli – 1 Cup
Oil – 2 tbsp
Cinnamon – 2 inch stick
Cardamom – 1
Cloves – 2
Pandan leaves – a few (optional)
onion – 1( mmedium sized, thinly sliced)
ginger garlic paste – 1/2 tbsp
Tomato – 1 ( medium sized, chopped)
Green chilli – 1
Salt to taste
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp or as per taste
Water – 1 and 3/4 cups
Egg – 2
Coriander leaves – a few
1.Dry roast vermicelli in low flame until it turns golden.Remove it to a plate and keep aside.
2.Heat oil in a pan, to it add cinnamon, cardamom, cloves,pandan leaves.Let it splutter.Then add onions.Saute until the onions light golden.Add ginger garlic paste, saute until the raw smell leaves.Then add chopped tomatoes, slit green chilli, salt.Saute till the tomatoes and onion gets mushy and oil begins to appear.Add turmeric powder, red chilli powder and mix well.Add coriander leaves.
3.Add water to it and allow it to boil in medium flame.when it has come to a nice boil add the roasted vermicelli into it.Allow to cook in it for 2 minutes, then cover and cook in low flame. When the vermicelli is 80% cooked, break the eggs into it.Cover and cook again for about 2 mins.
4.Gently mix the egg with vermicelli.Cover and cook until the water is absorbed completely and egg is cooked.Then switch off the flame.Finally add coriander leaves.Cover it and open after few minutes.
Egg vermicelli is ready.
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