Vermicelli was almost a staple ingredient in Amma's kitchen. Even when she used to make Semiya Upma, I made sure I had something else to eat and avoided vermicelli with vengeance. Then when I had my own kitchen, I realised what a saver vermicelli is, at times. Even then I didn't make it often enough. On the other hand, Athamma loves this and always keeps reminding me that I should get it in the regular grocery.
For all the dislike I had hearing the name, I actually end up eating it well when Amma or Athamma makes it. My problem has always been in making it too soggy. So I happily let Athamma cook this anytime she wants. She makes the best
Vermicelli pulao, and the
upma that Amma makes comes out awesome.
With this many varieties, I felt I should check out what the pack cover recipe talks about and found this biryani listed out. I have been wanting to make this for over months. As hubby dear has changed his eating habit and takes tiffin for lunch, this worked out really well. Since I used roasted variety it ended up being very quick and simple.
