Shahi Semiya Pulao | How to make Shahi Semiya Pulao

By Shoba Bharathraj  |  6th Jun 2016  |  
4.3 from 3 reviews Rate It!
  • Shahi Semiya Pulao, How to make Shahi Semiya Pulao
Shahi Semiya Pulaoby Shoba Bharathraj
  • Prep Time

    5

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

256

3





About Shahi Semiya Pulao

A simple yet delicious and nutritious dish. Easy to prepare.

Shahi Semiya Pulao, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Shahi Semiya Pulao is just mouth-watering. This amazing recipe is provided by Shoba Bharathraj. Be it kids or adults, no one can resist this delicious dish. How to make Shahi Semiya Pulao is a question which arises in people's mind quite often. So, this simple step by step Shahi Semiya Pulao recipe by Shoba Bharathraj. Shahi Semiya Pulao can even be tried by beginners. A few secret ingredients in Shahi Semiya Pulao just makes it the way it is served in restaurants. Shahi Semiya Pulao can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Shahi Semiya Pulao.

Shahi Semiya Pulao

Ingredients to make Shahi Semiya Pulao

  • Vermicelli - 1cup
  • Hot water - 1 1/2 cup
  • Turmeric Powder - a pinch
  • Onion - 1 Finely Chopped
  • Onion - 1 thinly sliced for garnishing
  • Cashewnuts and raisins - a handful
  • Paneer - few pieces
  • Salt - to taste
  • Tomato - 1 thinly sliced
  • Capsicum - 1/2 thinly sliced
  • Carrot - 1 thinly sliced
  • For Masala : Green chillies - 3 to 4
  • Garlic - 3 cloves
  • Cinnamon - 1 stick
  • Elaichi - 1
  • Coriander leaves - a handful
  • Mint - 4 leaves

How to make Shahi Semiya Pulao

  1. Grind together 3 to 4 green chillies , 3 garlic cloves, 1 cinnamon stick, 1 elaichi, a handful of coriander leaves and 4 mint leaves. Grind to a smooth paste.
  2. Take a kadai. Fry onion till golden brown. Add tomato, carrots and fry well.
  3. Now add little turmeric powder, ground masala and salt. Fry well.
  4. Add vermicelli and add little garam masala.
  5. Now add hot water and close the lid. Let it cook in a low flame for about 7 minutes.
  6. Fry capsicum in another pan and add it to the vermicelli kadai.
  7. Garnish with ghee fried cashewnuts, raisins and thinly sliced onions.

My Tip:

Always use hot water to prepare any vermicelli dish to prevent it from getting soggy.

Reviews for Shahi Semiya Pulao (3)

hida himaaza year ago

Nice recipe shobha ji.
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Dimple Oberoia year ago

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Poni Ghosh Hazraa year ago

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