Step-by-step
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.
Video
Notes
- firstly, make sure to roast the semiya on low flame until it turns golden brown.
- also, for 1 cup semiya, just add 1½ cup water. sprinkle more water if required later.
- additionally, add vegetables of your choice to make pulao nutritious.
- finally, vermicelli pulao or semiya pulao recipe tastes great when served hot.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/vermicelli-pulao-recipe-semiya-pulao/