Vermicelli pulao | How to make Vermicelli pulao

By Swathi Joshnaa Sathish  |  3rd Apr 2018  |  
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  • Prep Time

    10

    mins
  • Cook Time

    8

    mins
  • Serves

    4

    People

2

0

About Vermicelli pulao Recipe

A quick tasty pulao using vermicelli and lots of colourful veggies .

Vermicelli pulao

Ingredients to make Vermicelli pulao

  • Roasted vermicelli 3 cups
  • bay leaves 2
  • cloves 2
  • green chillies 3-5
  • onions big sized sliced 2
  • cashews 10
  • ginger garlic paste 1/2 teaspoon
  • Boiled peas 1/4 cup
  • French beans finely chopped 1/4 cup
  • carrots diced 1/2 cup .
  • salt as required
  • ghee 2 tablespoons
  • water 6 cups .
  • Chopped cilantros fistful .

How to make Vermicelli pulao

  1. Heat 2 tablespoons ghee in a wide pan. Add 2 bay leaves . 2 cloves .
  2. 3 green chillies to be added and fried for few seconds .
  3. Add 10 cashews and fry . 2 big sized onions sliced . Sauté till translucent .
  4. Add 1/2 teaspoon ginger garlic paste. Sauté for few seconds .
  5. Add one cup of finely chopped carrots ,beans , green peas .Vermicelli:water ratio is 1:2. Add salt.
  6. Add water and let the veggies par boil . Then add 3 cups roasted vermicelli to the boiling mixture
  7. Roasting the vermicelli before use is a must if vermicelli is non roasted .
  8. Cook for 5 minutes.Reduce the flame.Give quick tosses , cook without covering the pan. This ensures fluffy nonsticky vermicelli pulao.
  9. Garnish with cilantros .
  10. Vermicelli pulao is ready to serve .

My Tip:

Don’t cover the pan while cooking vermicelli . It would result in a soggy sticky vermicelli pulao. Maintain a 1:1 ratio for thin vermicelli .

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