Mushroom Semiya Biryani, How to make Semiya Biryani

Name: Mushroom Semiya Biryani, How to make Semiya Biryani
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup, Roasted semiya/ Vermicelli; 1 cup, Mushrooms (sliced); 1 nos. Onion (medium, thinly sliced); 1 nos. Tomato (small, chopped); ¼ teaspoon, Turmeric powder; 1 teaspoon, Red chili powder; 1 tablespoon, Curd (thick and whisked); 1¾ cups, (approx.) Water; 2 tablespoon, Oil; Salt , to taste; 1 inch piece, Ginger; 3 cloves, Garlic; 3 tablespoon, Mint leaves (tightly packed); 1 nos. Green chilli; ¼ stick, Cinnamon stick; 1 nos. Clove; 1 tablespoon, Coriander leaves; 2 nos. Cloves; 1 pod, Cardamom; 1 small piece, Cinnamon; 1 nos. Bay leaf

Looking for a quick Indian lunch that feels like biryani but skips the rice? This Mushroom Semiya Biryani is a one-pot vermicelli biryani made with sautéed mushrooms, Indian spices, and a simple ground masala — full of flavor, but light and ready in under 30 minutes.

© Sandyathome. All content, including text, images, and recipes in this post are original creations of Sandyathome. Original recipe. No copying or reproduction allowed under any circumstances.

This recipe is my go-to when I want something warm, aromatic, and a little more special than regular upma. The freshly ground mint, ginger, and garlic paste gives it that biryani-like depth without needing elaborate prep. Just sauté, simmer, and enjoy.

If you’re a fan of Indian-style mushroom recipes or looking for an easy one-pot vegetarian meal, this no rice biryani is a must-try. Serve it with cooling raita and crisp vadam — and you’ve got yourself a wholesome, comforting meal.

Bite of Revival History about Semiya

Semiya-based tiffin dishes like masala semiya and vermicelli upma have always been part of South Indian kitchens, especially when rice was skipped for lighter meals. But the idea of turning it into a full-bodied biryani — with a ground paste of ginger, garlic, and mint — reflects how everyday dishes evolve with personal touches.

Mushrooms weren’t part of traditional Tamil home cooking, but have now become a regular in biryani, kurma, and weekday curries. This dish brings both worlds together — the comforting base of semiya and the bold aroma of a freshly ground mint masala. A quiet revival that’s deeply rooted in flavor, simplicity, and invention.

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Ingredients & Their Role in Mushroom Semiya Biryani

Ingredient	Role in the Recipe
Roasted Semiya	Acts as the biryani base, absorbs flavor while staying light and non-sticky.
Mushrooms	Adds a meaty texture and richness; absorbs masala like a sponge.
Onion	Builds the base flavor with natural sweetness and caramelized depth.
Tomato	Adds mild tang and balances the spices; helps create a cohesive masala.
Green Chilli	Brings in heat and sharpness, giving the biryani a fresh kick.
Curd	Adds creaminess and gentle tang; helps bind spices into the masala.
Ginger, Garlic & Mint Paste	Forms the aromatic base; brings warmth, freshness, and a subtle biryani lift.
Cloves, Cinnamon, Bay Leaf	Whole spices that infuse the oil with biryani aroma right from the start.
Red Chilli Powder	Provides heat and color to the dish.
Turmeric	Adds earthiness and subtle color.
Salt	Essential for seasoning and balance.
Oil	Used to temper spices and sauté the masala base.
Water	Cooks the semiya while carrying all the spice and flavor into it.

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Mushroom Semiya Biryani, How to make Semiya Biryani

Recipe by Sandhya Riyaz

Recipe rating: 5.0 from 3 votes

Course: Lunch, Tiffin, DinnerCuisine: South Indian, FusionDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A simple, comforting one-pot biryani made with roasted semiya and mushrooms. No rice, no pressure cooker — just pure South Indian-style flavor in under 30 minutes.

Ingredients for Mushroom Semiya Biryani

Main:
1 cup, 1 Roasted semiya/ Vermicelli
1 cup, 1 Mushrooms (sliced)
1 nos. 1 Onion (medium, thinly sliced)
1 nos. 1 Tomato (small, chopped)
¼ teaspoon, ¼ Turmeric powder
1 teaspoon, 1 Red chili powder
1 tablespoon, 1 Curd (thick and whisked)
1¾ cups, (approx.) 1¾ Water
2 tablespoon, 2 Oil
Salt , to taste
To grind:
1 inch piece, 1 Ginger
3 cloves, 3 Garlic
3 tablespoon, 3 Mint leaves (tightly packed)
1 nos. 1 Green chilli
¼ stick, ¼ Cinnamon stick
1 nos. 1 Clove
1 tablespoon, 1 Coriander leaves
Whole spices:
2 nos. 2 Cloves
1 pod, 1 Cardamom
1 small piece, 1 Cinnamon
1 nos. 1 Bay leaf

Directions to make Mushroom Semiya Biryani

Grind the masala:
In a small mixie jar, grind ginger, garlic, coriander leaves, green chili, tiny cinnamon stick, clove and mint to a smooth paste. Set aside.
Temper the spices:
Heat oil in a kadai. Add bay leaf, cloves, and cinnamon. Let them release their aroma.
Sauté onion:
Add sliced onions and sauté until soft and light golden. Add turmeric powder and red chilli powder directly into the onion base. Sauté quickly for a few seconds to let the spice bloom in the oil.
Add ground paste:
Stir in the ginger-garlic-mint paste to the onion mixture. Sauté for 2–3 minutes on medium heat until the raw smell goes away.
Add tomatoes:
Add sliced tomato. Cook till tomatoes turn mushy.
Add mushrooms and curd:
Add sliced mushrooms and sauté for 2 minutes. Reduce flame and mix in the whisked curd. Cook for a minute until combined well.
Add water:
Pour in water and bring to a gentle boil.
Cook semiya:
Add the roasted semiya and gently mix. Cook uncovered on low flame until the semiya absorbs the water and turns soft (around 7–10 minutes).
Rest and serve:
Switch off the flame, cover, and let it rest for 5 minutes. Fluff gently before serving.

Notes

1 cup = 250 ml

Directions to make Mushroom Semiya Biryani with step by step images

Grind the masala:
In a small mixie jar, grind ginger, garlic, green chili, few coriander leaves, small cinnamon stick , 1 clove and mint to a smooth paste. Set aside.
Sauté onions:
Add sliced onions and sauté until soft and golden.
Add chilli powder:
Once the onions are well-cooked, reduce the flame slightly and add turmeric powder and red chilli powder directly into the onion base. Sauté quickly for a few seconds to let the spice bloom in the oil.
Add ground paste:
Stir in the ginger-garlic-mint paste to the onion mixture. Sauté for 2–3 minutes on medium heat until the raw smell goes away.
Add tomatoes:
Add sliced tomatoes. Cook till tomatoes turn mushy.
Add mushrooms and curd:
Add sliced mushrooms and sauté for 2 minutes. Reduce flame and mix in the whisked curd. Cook for a minute until combined well.
Add water and cook semiya:
Pour in water and bring it to a gentle boil. Add the roasted semiya and mix gently. Cook uncovered on low flame until the semiya absorbs all the water and turns soft (about 7–10 minutes). Switch off the flame, cover the pan, and let it rest for 5 minutes. Fluff gently with a fork before serving.

Pro Tips to make best Semiya Biryani

Use thin roasted semiya (not thick seviyan) for best results and faster cooking.
Don’t skip resting time — it helps the flavors settle and semiya firm up without sticking.
Keep the flame low after adding curd to avoid curdling.
For extra flavor, you can sprinkle crushed black pepper or a few fried curry leaves while serving.
Avoid overcooking mushrooms before adding semiya; they soften while simmering.

Serving Suggestion

Cucumber or onion raita
A side of milagu appalam or vadam
Optional lemon wedge on the side for a refreshing twist
Perfect for weekday lunches, tiffin boxes, or even a fuss-free dinner with warm curd rice on the side.

FAQ – Mushroom Semiya Biryani

Can I make mushroom semiya biryani without tomato or curd?
Yes, but it will be slightly less rich. You can skip tomato and curd, and just use more mint or a squeeze of lemon juice for freshness.

What type of vermicelli is best for biryani?
Use roasted wheat semiya or seviyan. Thin vermicelli absorbs flavors well and doesn’t turn mushy.

Is this vermicelli biryani good for lunch boxes?
Yes! This one-pot mushroom semiya biryani for lunch box stays soft and aromatic even after a few hours and doesn’t become sticky.

Can I add vegetables to this semiya biryani?
Absolutely. You can add peas, carrots, capsicum, or sweet corn for more variety.