Name: Coriander Vermicelli Pulao recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: 250 gm rice vermicelli; 1 bunch coriander leaves; 3 to 4 green chilies (adjust); 3 tbsp grated coconut; 2 cloves of garlic; 1/2 cup sliced red onions; 1/2 cup chopped carrots; 1/2 cup green peas, fresh or frozen; 2 to 3 cloves; 1 large bay leaf; 1 green cardamom; 1 star anise; 1/2 tsp garam masala powder; Salt to taste; 3 tbsp oil

ABOUT Coriander Vermicelli Pulao RECIPE

Coriander vermicelli pulao is a spicy, coriander flavored rice vermicelli pulao, fragrant with aromatic Indian spices and tinged with the sweetness of coconut and crunch of vegetables; ideal for a quick lunch or a main dish for any party!!

Ingredients Serving: 3

250 gm rice vermicelli
1 bunch coriander leaves
3 to 4 green chilies (adjust)
3 tbsp grated coconut
2 cloves of garlic
1/2 cup sliced red onions
1/2 cup chopped carrots
1/2 cup green peas, fresh or frozen
2 to 3 cloves
1 large bay leaf
1 green cardamom
1 star anise
1/2 tsp garam masala powder
Salt to taste
3 tbsp oil

Instructions

Soak vermicelli in hot water just covering it. Keep aside for 3 to 4 minutes.Drain and keep aside.
Blend the coriander leaves , coconut, green chilies and garlic to a fine paste. Keep aside.
Heat Oil in a Kadai .Add the dry spices, saute until aromatic
Add the sliced onions and saute until translucent.Stir in the vegetables and saute for a few minutes until they are slightly cooked.
Add the coconut paste and saute on medium high, stirring often till almost dry. Add the garam masala powder,salt and vermicelli.
Keep stirring on medium heat till the coriander paste and spices have coated the vermicelli well. Cover and cook on low for 2 more minutes.
Serve hot with potato chips, salad and boondi raita

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