Dry roast vermicelli in Kadhai until light brown. Add spinach puree, 3 cup water, salt & 2 tsp oil. Allow it to boil on medium flame. When vermicelli cooked switch off gas. If water remains in spinach vermicelli strain it in strainer.
Chopped veggies
Heat oil in Kadhai add mustard seeds. Once it pops up add curry leaves & onion. Saute it until translucent. Add chopped veggies. saute it. Simmer the flame. Now cover with lid until potatoes cooked.
Add biryani Masala, red chilli powder, & salt. Mix well. Add Boiled vermicelli. Combine & mix well. Saute for 1-2 minutes. Switch off gas.
Garnish with carrot Juliens & chopped veggies. Serve hot with raita or tomato sauce.
