Kheema Seviyan | Khare Sevayan ~ Spicy Vermicelli with Minced Meat
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 300 gm vermicelli
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1 large onion, sliced
  • 1 tsp ginger garlic paste
  • ¾ tsp turmeric powder
  • ¾ tsp chilli powder
  • ¾ tsp garam masala powder
  • 1 large tomato, chopped
  • 400 gm chicken mince, washed and drained
  • ¾ cup frozen mixed vegetables, thawed and drained
  • Salt to taste
  1. Dry roast the vermicelli and set aside. Boil around 8 cups of water in a saucepan and add a little salt and oil. Add the roasted vermicelli and cook till el dente. Drain into a colander and run cold water to avoid it from sticking.
  2. In the same saucepan, heat ghee. Splutter cumin. Add the onion and saute till wilted.
  3. Add the ginger garlic paste and saute till raw smell is gone. Add the spice powder and cook for a minute.
  4. Add the tomato and cook till it is pulpy and mashed. Add water if needed. Add salt to taste.
  5. Add the mince and mash up the mixture. Cook till done. Add water if the mixture is too dry.
  6. Add the thawed vegetables and toss well.
  7. Now add the drained vermicelli and toss well into the mixture. Sprinkle some hot water if need be. Adjust seasoning and cook on low flame for a couple of minutes.
  8. Serve hot.
Recipe by The Big Sweet Tooth at