☕FUN TO COOK BOOK☕

Vermicelli Pulao [91]

INGREDIENTS :

For roasting vermicelli :

▶1 tsp ghee / clarified butter / oil
▶1 cup vermicelli / shavige / sevai

For masala paste :

▶fistful coriander leaves
▶¼ onion, roughly chopped
▶2 green chilli
▶½ tsp ginger garlic paste (or use fresh ginger and garlic)
▶2 tbsp coconut, fresh / desiccated
water as needed, to blend smooth

For making Pulao :

▶1 tsp ghee / clarified butter / oil
▶¾ tsp cumin seeds / jeera
▶2 cardamom
▶2 cloves
▶1 inch cinnamon stick
▶¼ onion, finely chopped
▶1 tomato, finely chopped
▶¼ cup carrot, chopped
▶15 cashews, whole
▶¼ cup beans, chopped
▶¼ cup peas, fresh / frozen
▶2 cups water
▶salt to taste

INSTRUCTIONS :

Roasting vermicelli recipe :

in a pan take 1 tsp of ghee and vermicelli / sevai. fry on medium flame till they turn golden brown. allow them to cool completely.

Masala paste recipe :

in a small blender, take coriander leaves, onion, chilli, ginger-garlic paste and coconut. add required water and blend to smooth paste. keep aside.

Vermicelli Pulao recipe :

in a large non-stick pan, take a tsp of ghee and add cumin seeds. allow them to splutter. now add spices like cardamom, cloves and cinnamon stick. fry till they turn fragrant. add cashews and fry till they turn golden brown. now add finely chopped onions and fry till they turn translucent. next, add finely chopped tomatoes and continue to fry. time to add veggies like carrot, beans and peas. saute for a minute. add prepared masala paste and fry for 2-3 minutes. now add 2 cups of water and salt to taste. mix well boil for 3-4 minutes or till vegetables are cooked almost. add roasted vermicelli and mix gently. cook for 3-5 minutes or till the water completely dries out and vermicelli has cooked well. allow to cook for 3-4 minutes before you serve. else vermicelli pulao will be sticky.serve vermicelli pulao with raita.

Yours sweet and spicy,
Halima :)