Vermicelli / Semiya Pulao Recipe – Easy One Pot Meal Ideas

My daughter is a great fan of vermicelli / semiya. So I always stock it up and make her favourite upma once in a while. When I chose to do one pot meals, I listed up vermicelli in it. What to make with vermicelli was something I didn’t plan. One day, during her vacations, I was planning for her lunch and as I had vermicelli in the list, I made up my mind to prepare pulao with it. As I was planning on easy breezy recipes, this one was a perfect choice. This week I have chosen one pot dishes as the theme and this pulao is my choice for the first day.

I bought some frozen peas so that I could make some interesting dishes with it. I added some in the pulao. The recipe hardly takes 15 minutes from start to finish, the only work is chopping the veggies. If you have it in hand, then you can make this pulao easily. As I was making it only for Sruti, the amount of veggies used is so small, so it took some five minutes to chop them up. I served it with some cucumber slices and some curd. As usual, she loved it and I was quite happy.

Ingredients:

Semiya / Vermicelli – 1 cup

Clove – 2

Cinnamon – 1″ piece

Star Anise – 1

Fennel Seeds – 1/2 tsp

Onion  – 1

Carrot – 1

Beans – 3-4

Green Peas – 3 tbs

Coriander Leaves – 2 tbs

Ginger Garlic Paste – 1 tbs

Tomato – 1

Ghee – 2 tbs

Red Chilly Powder – 1/2 tsp

Coriander Powder – 1/4 tsp

Salt – to taste

Water – 1.5 cups

Procedure:

In a pan heat ghee and add the spice.

Add ginger garlic paste and chopped onions.

Saute until golden.

Add in the vegetables, red chilly powder, coriander powder and salt for the vegetables.

Cover and cook on low flame until the vegetables are done. Do not add water.

Once they are done, add the vermicelli and roast for a few minutes.

Add water and salt for the vermicelli.

Allow it to cook until a little water remains.

Remove from flame, cover and set aside for 10 minutes.

Fluff the pulao and serve it hot with raitha.

Vermicelli / Semiya Pulao Recipe

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Course Main Dish

Cuisine Indian, Tamil Nadu

Servings 2 Persons

Ingredients

  

• Semiya / Vermicelli - 1 cup
• Clove-2
• Cinnamon - 1" piece
• Star Anise-1
• Fennel Seeds - 1/2 tsp
• Onion - 1
• Carrot - 1
• Beans - 3-4
• Green Peas - 3 tbs
• Coriander Leaves - 2 tbs
• Ginger Garlic Paste - 1 tbs
• Tomato-1
• Ghee - 2 tbs
• Red Chilly Powder-1 /2 tsp
• Coriander Powder - 1/4 tsp 
• Salt - to taste
• Water - 1.5 cups

Instructions

 

• In a pan heat ghee and add the spice.
• Add ginger garlic paste and chopped onions.
• Saute until golden.
• Add in the vegetables, red chilly powder, coriander powder and salt for the vegetables.
• Cover and cook on low flame until the vegetables are done. Do not add water.
• Once they are done, add the vermicelli and roast for a few minutes.
• Add water and salt for the vermicelli.
• Allow it to cook until a little water remains.
• Remove from flame, cover and set aside for 10 minutes.
• Fluff the pulao and serve it hot with raitha.

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