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Vermicelli plain pulao
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Vermicelli (sevai) is very popular in India.Vermicelli is a type of pasta, which is made up of hard semolina or flour and it is a very thin pasta and often eaten as a snack. There are varieties of dishes, which can be made with vermicelli for examples, Vermicelli Upma, Vermicelli Biryani, Vermicelli plain pasta, Vermicelli with Vegetables, Vermicelli with Chicken, Vermicelli with Meat, Vermicelli Veg Soup, Vermicelli Chicken Soup and Vermicelli Meat Soup etc., The best about this vermicelli is that it can be cooked in no time. When you are feeling hungry and don't have enough time to cook....then try this simple plain Vermicelli (sevai) pulao for your lunch or dinner or snack.. The special about this recipe is that it looks like rice pulao and children will love to eat this yummy vermicelli pulao. In this recipe, I'm going to show you how to cook plain vermicelli pulao, by following these simple steps....
Prep time: 15 mins
Total time: 20 mins
Serves: 4-5
Course: Lunch, Dinner or Snack
Author: Ayesha Md
Ingredients:
1 tbsp ginger and garlic paste
1 tbsp red chili powder or (as per taste)
1 medium size onions, sliced thinly
2 tomatoes, finely chopped
1 tbsp lemon juice
salt as per taste
1 tsp garam masala powder
1 tsp black pepper powder
2 bay leaves
2 small cinnamon sticks
2 cloves
2 green cardamoms
4-6 black peppercorns
1 black cardamoms
1 tsp cumin seeds
100 ml oil
1 bunch freshly coriander leaves (for garnishing)
4-6 green chilies finely chopped
1/2 tsp mace powder
2-3 tbsp Shan/National Biryani Masala
2 tbsp Rose water to sprinkle
A pinch of saffron color mix with 2 tbsp of milk
For boiling the Vermicelli (sevia):
500 gm Vermicelli (sevia)
3 tbsp oilwater for boiling the vermicelli (sevia)
salt as per taste
1 tbsp red chili powder or (as per taste)
1 medium size onions, sliced thinly
2 tomatoes, finely chopped
1 tbsp lemon juice
salt as per taste
1 tsp garam masala powder
1 tsp black pepper powder
2 bay leaves
2 small cinnamon sticks
2 cloves
2 green cardamoms
4-6 black peppercorns
1 black cardamoms
1 tsp cumin seeds
100 ml oil
1 bunch freshly coriander leaves (for garnishing)
4-6 green chilies finely chopped
1/2 tsp mace powder
2-3 tbsp Shan/National Biryani Masala
2 tbsp Rose water to sprinkle
A pinch of saffron color mix with 2 tbsp of milk
3 tbsp oilwater for boiling the vermicelli (sevia)
Instructions for cooking:
1. Heat oil into an empty vessel and then add bay leaves, cinnamon sticks, cloves, green cardamoms, black peppercorns, black cardamoms and cumin seeds cook till they crackle.
2. Now add onion and saute for a few minutes, then add tomato and green chilies and mix well.
3. Now add some salt, ginger garlic paste, red chili powder, black pepper powder, garam masala powder, mace powder, lemon juice, Shan/National Biryani masala. Cook for 5-10 minutes and set aside.
4. Take an empty pot vessel, add water as required for boiling, oil and salt. Add vermicelli and cook for 5 minutes. Now drain the excess water and set aside.
5. Mix the cooked vermicelli into the gravy.
6. Now, add food color at the top of the vermicelli. And sprinkle some rose water.
7. Cover the lid of the vessel and cook for 3-5 minutes on very low flame.
8. Yours Vermicelli pulao is almost done and ready to be served with your favorite Raita and Chutney.
2. Now add onion and saute for a few minutes, then add tomato and green chilies and mix well.
3. Now add some salt, ginger garlic paste, red chili powder, black pepper powder, garam masala powder, mace powder, lemon juice, Shan/National Biryani masala. Cook for 5-10 minutes and set aside.
4. Take an empty pot vessel, add water as required for boiling, oil and salt. Add vermicelli and cook for 5 minutes. Now drain the excess water and set aside.
5. Mix the cooked vermicelli into the gravy.
6. Now, add food color at the top of the vermicelli. And sprinkle some rose water.
7. Cover the lid of the vessel and cook for 3-5 minutes on very low flame.
8. Yours Vermicelli pulao is almost done and ready to be served with your favorite Raita and Chutney.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe..
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