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 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.
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.
Serve it hot for a weekday breakfast.
1.This recipe serves 3-4 persons.
2.To boil vermicelli: In a pan add 2 cups of water.
3.Add salt to taste.
4.Add in 1 tsp of oil.
5.Let it come to a boil.
6.Add 1 cup roasted vermicelli (semiya).
7.Also add ½ tsp turmeric powder.
8.Mix well.
9.Cover and let it cook on low flame.
10.Cook till the water is completely absorbed.
11.To boil vegetables: Boil 1 cup of water.
12.Add salt to taste.
13.Add 1/3 cup each chopped carrots, french beans, and peas.
14.Cook for 5 minutes.
15.Drain the water and keep the vegetable aside for now.
16.To make Vermicelli Pulao: Heat 1 tbsp of oil.
17.Add 1 tsp cumin seeds (jeera). Let it crackle.
18.Add 2 cloves (laung), 1 black cardamom (badi elaichi) and ½ inch cinnamon stick (dal chini). Cook for 1 minute.
19.Add 1 sliced onion. Cook till onions are soft and translucent.
20.Cook till the onions are soft.
21.Add 1 pureed tomato. Cook till the oil oozes.
22.Add 1 tsp ginger paste.
23.Cook for a minute.
24.Add boiled vermicelli.
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.
26.Add boiled vegetables.
27.Mix everything well.
28.Cover and cook for 2 minutes.
29.Finish off with ½ tsp garam masala and add lemon juice. Garnish with chopped coriander leaves.
30.Serve hot. Bon appetite!
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
To boil vermicelli
To boil vegetables:
To make Semiya Pulao:
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