VERMICELLI CHICKEN

                                       

                              VERMICELLI CHICKEN
                                ( CHICKEN SEMIYA)

Ingredients

• Chicken boneless (1/2 cm) pieces        1/4 kg
• Vermicelli                                           1/2 kg
• Ginger garlic paste (fresh)                  2 tbsp s
• Onion chopped                                   1 cup
• Bay leaves                                          2 nos
• Cardamoms                                       4 nos
• Cloves                                                4 nos
• Cashew (big pieces)                           1/4 cup
• Chilly powder                                    2 tsp s
• Salt to taste
• Oil

Process

Take a pressure cooker, heat it, pour 2 tbsp s oil and heat it, then add 1 tbsp g & g paste and saute it. When done add chicken pieces and fry well adding chilly powder and salt. Mix well and saute it in low flame. Cook for 10 minutes, add 1/2 cup water and close the lid. Off the flame after 3 whistles. Now keep kadai on the stove, pour 2 tbsp s oil, add bay leaves, cardamoms, cloves and cashew and toss well. Now add chopped onion and add 1 tbsp g & g paste, fry well in low flame. Now open the pressure cooker and add chicken to onions in the kadai and saute well for 2 to 3 minutes. Now measure vermicelli   with a bowl and keep aside. Now add water (double the amount of vermicelli) to the fried onions and chicken in the kadai. Now add salt (to taste) to the water and bring to boil. When the water in the kadai starts boiling add vermicelli and mix and cook till the vermicelli is soft and the water evaporates (cook in a low flame).  Now delicious and yummy chicken vermicelli is ready to eat with tomato sauce.