First, dry roast the semiya/vermicelli on low to medium flame until it turns light golden color.
Once done, keep it aside in a plate.
Next, in medium flame add 4 tbsp oil and allow it to warm up before adding all the spices.
Once the oil is warm, add 2 cloves, 2 cinnamon, and 1 bay leaf. saute for a few seconds.
Next, add 1 cup sliced onion and cook until it turns golden brown.
Now add 1 1/2 tsp ginger garlic paste and cook until raw smell fades away.
Next, add 1/4 cup coriander leaves and 1/4 cup mint leaves.
Saute for a few seconds and then add 2 green chilli along with it.
Now add all the masalas. First add 1/4 tsp turmeric, 1 tsp red chilli powder, 1 1/2 tsp coriander powder, 1/2 tsp garam masala, ans 1 tsp salt.
Mix and cook for a minute.
Next, add 1 cup tomato. Mix well and cook until tomatoes are mashed.
Now add 3 tbsp curd and cook until oil separates from the masala
Finally, add 150 grams of boneless chicken and mix well. Cook for about a minute.
Now, add 4 cups of water 4 cups of water and bring it to a boil on high flame.
Once the water starts boiling, add roasted semiya/vermicelli and mix well.
Close and cook the roasted semiya/vermicelli in low flame for 15 to 20 minutes.
Delicious and fluffy semiya chicken biryani is ready to serve!