Chefstoppe || vermicelli pulao recipe | semiya pulao | shavige pulav

Prep Time

5 mins
Cook Time

15 mins
Serving
Share

Ingredients

Grocery List

1 tsp ghee / clarified butter

1 cup vermicelli / semiya

handful coriander

handful mint / pudina

1 chilli

2 tbsp ghee / clarified butter

2 bay leaf

3 pod cardamom

1 inch cinnamon

4 clove

1 star anise

1 tsp cumin / jeera

15 whole cashew / kaju

1 onion (finely chopped)

1 tsp ginger garlic paste

1/2 capsicum (finely chopped)

1/2 carrot (finely chopped)

2 tbsp peas / matar

5 beans (finely chopped)

3/4 tsp garam masala

3/4 tsp salt

1 1/2 cup water

2 tsp lemon juice

Meal Planner Save Recipe

Source : hebbarskitchen

Direction

How To Prepare?

1. firstly, take 1 tsp ghee in a pan and roast 1 cup vermicelli.

2. roast on low flame until it turns golden brown. you can use roasted vermicelli in place. however, i still recommend roasting for non-sticky pulao. keep aside.

3. in a small blender take handful coriander, mint and 1 chilli.

4. blend to smooth paste adding water as required. keep aside.

5. in a large kadai, heat 2 tbsp ghee and saute 2 bay leaf, 3 pod cardamom, 1 inch cinnamon, 4 clove, 1 star anise, 1 tsp cumin and 15 whole cashew.

6. roast on low flame until spices turn aromatic and cashew turn crunchy.

7. now add 1 onion, 1 tsp ginger garlic paste and saute well.

8. further add ½ capsicum, ½ carrot, 2 tbsp peas and 5 beans.

9. stir fry for 2 minutes without overcooking vegetables.

10. add in prepared masala paste, ¾ tsp garam masala and ¾ tsp salt.

11. saute well until all spices are well combined.

12. pour in 1½ cup water and get the water to a rolling boil.

13. add in roasted vermicelli and give a good mix.

14. cover and simmer for 7 minutes or until water are absorbed completely.

15. now mix gently, making sure vermicelli is well cooked.

16. cover and rest for 5 minutes. this helps to get non-sticky semiya.

17. finally, just before serving vermicelli pulao, squeeze 2 tsp lemon juice.