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Vermicelli / Semiya Pulao Recipe

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 tspĀ 
  • 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.