KHEEMA SEVIYAN ( Spicy minced meat vermicelli )

This is yet another delicious traditional recipe from my mother’s kitchen. It is simply yummy and can be had for breakfast or as an evening snack.

Serves = 4

200 gms vermicelli (seviyan)
5 cups water
2 tsp salt
2 tbsp oil
200 gms Minced meat (kheema)
1 big onion chopped
1 tsp ginger paste
1 tsp garlic paste
2 tomatoes pureed
1 cinnamon
1 cardamom
¼ tsp lemon juice
1 tbsp oil
1 tsp red chilli powder
Coriander and mint leaves
½ tsp salt


Boil 5 cups of water with 2 tsp salt. Then switch off the gas and add vermicelli. Keep the lid closed for 10 minutes. The vermicelli would have cooked by this time. If not let it be in the hot water for some more time. Once done drain the excess water and keep aside.

Then take a pressure cooker to prepare the kheema. Add oil, and then add cardamom, cinnamon, onions and sauté till the onions turn slightly golden. Then add garlic paste, ginger paste, chilli powder, tomatoes and salt. Mix well and cook for a minute. Then add minced meat, mix well and cook for some time. Finally add 1 cup of water along with coriander and mint leaves. Close the lid and cook for 10 minutes. When done, remove the lid, add lime juice and water if necessary and bring to a boil. Reduce the heat and cook for 5 minutes. When the gravy acquires the desired consistency, switch off the gas. (The kheema should neither be too dry nor too curry like.)

Finally add 2 tbsp of oil in a pan and add the drained vermicelli. Mix it well with the oil and then add the kheema. Mix well and serve hot. It is a dish on its own and hence does not require any curry or side dish.


  1. Which vermicelli is it ? Very thin type or bambino roasted type ?

    1. You can use any thin roasted vermicelli for this dish..


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