vermicelli pulao

Vermicelli Pulao | Semiya Pulao | Sevai Pulao Recipe

Semiya Pulao Recipe

Vermicelli Pulao Step by Step – A vermicelli preparation loaded with vegetables, having the flavors of cumin seeds, whole spices, etc.; is semiya pulao. Vermicelli can be prepared in many ways. I remember my friend used to get the most basic vermicelli preparation for school. Her mom used to cook semiya in a tempering of ghee and carom seeds along with spices such as salt, red chili powder, turmeric powder, etc. My mom would always make it with tomatoes and spices. All the recipes had their flavors and tasted yum. This recipe is a bit different. Vermicelli is cooked and thereafter combined with onions, tomatoes and lots of vegetables. It has the kick of lemon juice and sharpness of ginger, garam masala powder, etc. Sevai pulao can be served as breakfast or even as a light lunch or dinner.

Vermicelli Pulao Ingredients:

Vermicelli pulao recipe calls for

Vermicelli: I have used roasted vermicelli. I like to buy the MTR brand roasted vermicelli. The cooking time is considerably reduced if you have roasted vermicelli handy. However, if you don’t have roasted vermicelli, you can use the un-roasted one. Just roast it on low flame till light golden.

Vegetables: I have used french beans, carrots, peas for semiya pulao. You can use vegetables of your choice such as cauliflower, capsicum, etc.

Flavoring: Onions and tomatoes form the base for Sevai pulao. Ginger, lemon juice, garam masala have also been used. Further, you may also add green chilies, etc.

Recipes similar to Vermicelli Pulao recipe:

As already mentioned vermicelli can be prepared in a number of ways. I too make it differently. On the blog, you can find masala semiya, semiya upma, meethi sevaiyan.

How to serve Semiya Pulao?

Serve it hot for a weekday breakfast.

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Semiya Pulao Recipe

1.This recipe serves 3-4 persons.

vermicelli pulao

2.To boil vermicelli: In a pan add 2 cups of water.

vermicelli pulao

3.Add salt to taste.

vermicelli pulao

4.Add in 1 tsp of oil.

vermicelli pulao

5.Let it come to a boil.

vermicelli pulao

6.Add 1 cup roasted vermicelli (semiya).

vermicelli pulao

7.Also add ½ tsp turmeric powder.

vermicelli pulao

8.Mix well.

vermicelli pulao

9.Cover and let it cook on low flame.

vermicelli pulao

10.Cook till the water is completely absorbed.

vermicelli pulao

11.To boil vegetables: Boil 1 cup of water.

vermicelli pulao

12.Add salt to taste.

vermicelli pulao

13.Add 1/3 cup each chopped carrots, french beans, and peas.

vermicelli pulao

14.Cook for 5 minutes.

vermicelli pulao

15.Drain the water and keep the vegetable aside for now.

vermicelli pulao

16.To make Vermicelli Pulao: Heat 1 tbsp of oil.

vermicelli pulao

17.Add 1 tsp cumin seeds (jeera). Let it crackle.

vermicelli pulao

18.Add 2 cloves (laung), 1 black cardamom (badi elaichi) and ½ inch cinnamon stick (dal chini). Cook for 1 minute.

vermicelli pulao

19.Add 1 sliced onion. Cook till onions are soft and translucent.

vermicelli pulao

20.Cook till the onions are soft.

vermicelli pulao

21.Add 1 pureed tomato. Cook till the oil oozes.

vermicelli pulao

22.Add 1 tsp ginger paste.

vermicelli pulao

23.Cook for a minute.

vermicelli pulao

24.Add boiled vermicelli.

vermicelli pulao

25.Add in 1 tsp red chili powder. Cook for 2 minutes.

Tips:It is better to add red chili powder before adding vermicelli. I had forgotten and therefore added at this stage.

vermicelli pulao

26.Add boiled vegetables.

vermicelli pulao

27.Mix everything well.

vermicelli pulao

28.Cover and cook for 2 minutes.

vermicelli pulao

29.Finish off with ½ tsp garam masala and add lemon juice. Garnish with chopped coriander leaves.

vermicelli pulao

30.Serve hot. Bon appetite!

vermicelli pulao

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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