Kheema Seviyan | Khare Sevayan ~ Spicy Vermicelli with Minced Meat



Time for the final post for the Blogging Marathon #105 theme of “Pasta and Pizza”, after doing the White Sauce No-Knead Pizza and the Chicken Fajita Pasta. Vermicelli over there is categorized along with pasta. So I dropped an email to Valli asking if I could cook something with vermicelli for this theme. And she mentioned a yes! I was thinking of making something sweet first, and then I gave up the plan. A little browsing and brainstorming later, I finalized on making this Keema Seviyan.


This dish, also called as Khara Seviyan, is usually made in Hyderabadi households for Eid breakfast or lunch. It easily can double up as a filling breakfast or even a lazy lunch or dinner! The dish has vermicelli and mince meat – I used chicken – as main ingredients but you definitely add the vegetables as an extra to it. 🙂 For the vegetarians, the best bet would be minced soya. I am sure it would taste as close to this version. As usual, during my browsing, I figured out that everyone had their own way of making this dish. It had no hard and fast recipe. The beauty of such recipes are that you can play along with with the ingredients and create your own proportions.




Let me be frank – I made a couple of mistakes while making this recipe. I forgot to roast the vermicelli before boiling it. It would have tasted way better for sure. Another thing I did was use more vermicelli that the kheema literally sunk into oblivion. I mean you had to search for it in the dish. As I cooked it, I was in for a heavy heart not knowing what the outcome would be…


As expected, my girls didn’t like it. They somehow don’t like anything new made, unless it meets their benchmark. I was really disappointed. Next day, since I was a bit pissed off with them, I packed it into their lunch box. 😀 And imagine what? Both the girls came back saying that their friends ate the seviyan and they loved it. I just bluntly told them, “Whoever said that they loved it, let them be in my house and we will swap!” Seriously, I wish my girls would just eat anything that I make… 🙁 But the men totally enjoyed it. HD ate his big share for dinner and poor B ate it for three days in a trot, and finally said, “I love it, but I can’t eat it any more.” Hehe… Yep, I had made that much! The recipe below is how I would have preferred to make it. I will InShaAllah, soon make it again and update the clicks… Till then, leaving the recipe behind…





5 from 1 vote

Kheema Seviyan | Khare Sevayan ~ Spicy Vermicelli with Minced Meat

Course Main
Cuisine Indian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Author Rafeeda


  • 300 gm vermicelli
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1 large onion sliced
  • 1 tsp ginger garlic paste
  • 3/4 tsp turmeric powder
  • 3/4 tsp chilli powder
  • 3/4 tsp garam masala powder
  • 1 large tomato chopped
  • 400 gm chicken mince washed and drained
  • 3/4 cup frozen mixed vegetables thawed and drained
  • Salt to taste


  • 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.
  • In the same saucepan, heat ghee. Splutter cumin. Add the onion and saute till wilted.
  • Add the ginger garlic paste and saute till raw smell is gone. Add the spice powder and cook for a minute.
  • Add the tomato and cook till it is pulpy and mashed. Add water if needed. Add salt to taste.
  • Add the mince and mash up the mixture. Cook till done. Add water if the mixture is too dry.
  • Add the thawed vegetables and toss well.
  • 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.
  • Serve hot.


Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#105.



Join the Conversation

  1. Haha it happens dear…
    Though I have a sweet tooth I prefer Vermicelli this way than kheer …

    1. Rafeeda AR Author says:

      Thank you so much Ruxana…

  2. I think your girls will develop a taste for it if their friends like it. We make vermicelli plain or sometimes with veggies and that’s still a great dish.

    1. Rafeeda AR Author says:

      Sincerely hoping so! Thank you so much Rajani…

  3. The taste buds of kids change so suddenly that takes us by surprise. Just wait for the magic to happen 🙂 Semiya upma/pilaf are my go-to breakfast dishes with loads of vegetables.

    1. Rafeeda AR Author says:

      Thank you so much Harini…

  4. Amara Annapaneni says:

    Keema is a nice addition to the Semiya. My kids didn’t eat savoury dishes with Semiya but now they eat Upma made with loads of veggies. I’m sure your girls will like it too.

    1. Rafeeda AR Author says:

      Thank you so much Amara…

  5. Love the twist, sounds super delicious, need to try this recipe

    1. Rafeeda AR Author says:

      Thanks a lot Suja…

  6. Hahahaha funny how the girls came home and said their friends enjoyed and your reaction. Did they roll their eyes LOL. This looks yummm by the way

    1. Rafeeda AR Author says:

      Haha they did! Rasha spoke with the tone as to, “I didn’t like it, how come they did?” Hehe… Thank you so much Nammi…

  7. 5 stars
    Haha poor B and maybe you should pack some for the girls friends as well. That might force them to like the food when their friends relish your cooking!! Never tried vermicelli with kheema but am sure it tastes great! Vegetable vermicelli is one of the regular breakfast items back home. Here I don’t really cook breakfast as I am the only one who eats breakfast.

    1. Rafeeda AR Author says:

      Sometimes I do think I should do that, but my time is so limited that I don’t get time for it. I am already planning to cook something for my elder one’s friends since they are always very generous with their comments… hehe… Thank you so much Usha…

  8. Vermicelli with veggies is a favorite breakfast option in our home too, being a south Indian. Your non veg version looks pretty colorful and will try your version sometime with soya.

    1. Rafeeda AR Author says:

      Thank you so much Suma…

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