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Ingredients:

1 cup roasted vermicelli (thin or roasted wheat vermicelli)
1 small onion, finely chopped
1 small tomato, finely chopped
1/2 cup mixed vegetables (carrots, peas, beans, etc.)
1/4 cup bell pepper (capsicum), thinly sliced
2-3 green chilies, slit (adjust to your spice preference)
1/2 teaspoon cumin seeds
1/2 teaspoon ginger-garlic paste
1/2 teaspoon red chili powder (adjust to your spice preference)
1/2 teaspoon garam masala
1/4 teaspoon turmeric powder
A pinch of saffron strands (soaked in 2 tablespoons of warm milk)
2 tablespoons vegetable oil
2 cups water
Salt to taste
Fresh cilantro leaves, chopped (for garnish)

Instructions:

Roast the Vermicelli:
- Heat a dry pan over medium heat and roast the vermicelli until it turns golden brown. Set it aside.
Sauté Aromatics:
- In a large pan, heat vegetable oil over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onion and sauté until it becomes translucent.
Add Vegetables:
- Add the mixed vegetables, bell pepper, and green chilies. Sauté for a few minutes until the vegetables become slightly tender.
Add Spices:
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Stir in the red chili powder, turmeric powder, and garam masala. Mix well.
Add Tomatoes:
- Add the chopped tomatoes and cook until they become soft and mushy.
Combine with Vermicelli:
- Add the roasted vermicelli to the pan and mix everything together.
Add Water:
- Pour 2 cups of water into the pan. Season with salt. Stir well.
Simmer and Cook:
- Cover the pan and let the vermicelli cook over low heat until it's tender and the water is absorbed, typically for about 5-7 minutes.
Saffron Infusion:
- Drizzle the saffron-infused milk over the vermicelli and gently mix.
Garnish:
- Garnish with fresh cilantro leaves.
Serve Hot:
- Serve the Semiya Biryani hot as a flavorful and unique dish.