Semiya Biryani

INGREDIENTS
1.5 cups semiya / vermicelli
2 ¼ cups water (1.5 cups for thin semiya)
salt as needed
1 small bay leaf
half of a star anise / star flower
1 strand of mace (optional)
½ tsp cumin or shahi jeera
1 inch cinnamon stick
3 to 4 cloves
2 green cardamoms
1 medium onions thinly sliced
1 green chili
1 tsp ginger garlic paste
¾ to 1 cup mixed veggies (carrots, gobhi, peas, beans)
10 mint leaves / pudina
few coriander leaves
¼ to ½ tsp biryani masala powder (using more may turn biryani bitter)
¼ tsp red chili powder (optional)
METHOD
Dry roast vermicelli till lightly golden. set aside in a plate.
Add oil to a hot pan. Fry the dry spices for 1 to 2 minutes.
Add onions and chili. Fry until the onions turn slightly golden.
Add veggies, coriander and mint. Fry for 2 to 3 minutes. Cover and cook until the veggies are cooked. You can sprinkle little water if needed. Add the spice powders and saute for a minute.
Pour water and salt. Stir and check salt. Bring the water to a rapid boil.
Add the vermicelli. Cook till the water is absorbed completely.
Switch off the stove. Cover and set aside for 3 to 5 minutes.
Fluff up and serve hot