Vermicelli Pulao | Semiya Pulao Recipe
Ingredients
- Vermicelli- 1 cup
- Fresh peas- Handful
- Carrot- 1 no.
- Beans- 7 or 8 no.
- Salt- 1 tsp
- Turmeric powder- 1/4 tsp
- Cooking oil- 7 tsp
To grind
- Mint leaves Pudina - Handful
- Coriander leaves- Handful
- Green chillies- 1 no.
- Cinnamon- 2" piece
- Cloves- 3 nos.
- Ginger- 1" piece
- Garlic- 3 pods
Instructions
Preparation
- Chop carrot and beans in to 1/2 inch length thin pieces. Separate the peas from shell and keep everything ready. If you are using dried peas then soak them overnight before use.
Method
- In a wide pan / wok add cooking oil and vermicelli. Roast them in medium flame till they turn crisp and change color slightly. Ensure the vermicelli is not burnt in the process. Once done transfer the roasted vermicelli on to a plate.
- Grind the mint leaves, coriander leaves, green chilly, cinnamon, ginger, garlic and cloves together in to fine paste. You can add little water for ease of grinding.
- Meanwhile heat the wok again along with 1 cup of water and add chopped vegetables, peas, salt and turmeric powder. Bring it to boil and let the veggies cook till soft in simmer.
- Check the veggies for done-ness and include ground mint puree. As it boils add roasted vermicelli. Let the vermicelli cook in simmer and wait till the water dries up completely from the pulao. Switch off once done.
- Colorful and healthy vermicelli pulao is ready. Serve it either with tomato onion raita or as is.
Notes
- Be careful while roasting the vermicelli, do not let it unattended. Keep stirring and ensure it is not burnt.
- Next important thing to take care is water that is added to vermicelli. Usually vermicelli needs water in 1:1 equal ratio. If you add more then pulao turns sticky.
- You can add other vegetables like onion, cauliflower and potato too.
- Do not add much water to puree the mint with other spices.