Guess, what inspired me to cook this vermicelli pulao for lunch today instead of usual rice based vegetable pulao? It’s green peas. These little green cuties in a neat single row covered with a protective thin shell are available in loads in the market in this season. Feel-good, tender, natural sweet green peas are easy to cook and healthy to eat edible seeds. I love them to be part of rava upma, pulao, stir fry and every thing that comes to my mind right now. Green pea => you are absolutely delicious.
Vermicelli pulao starts with roasting process which I consider is the most prominent step and it can make the pulao either sticky or fluffy. Former happens if you do halfway roasting. In medium flame as you proceed roasting along with required oil, the semiya becomes crisp, drenched in oil and deepen in color. That is when semiya pulao would turn fluffy, silky with each stick being separated.
The primary spice booster in this pulao is green chilly, that is pureed with mint, coriander leaves and herbs. I have added a handful of both the greens to make the vermicelli super pretty with comforting green color.
The good stuff like carrot, beans and tiny, fresh green peas are cooked in water that is of equal quantity as vermicelli ( 1 : 1 ratio) which take just few minutes. I like the veggies to be crunchy while being moderately cooked. Combine with green mint puree and finally include the vermicelli. As you simmer and continue cooking for a while the water would have evaporated with cooked semiya. You are done.
It’s the weekend, go and treat yourself with this green beauty vermicelli pulao.