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Vermicelli pulao

Apr-03-2018
Swathi Joshnaa Sathish
10 minutes
Prep Time
8 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Vermicelli pulao RECIPE

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

Recipe Tags

  • Tossing
  • Veg
  • Easy
  • Kids Recipes
  • Indian
  • Roasting
  • Boiling
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. Roasted vermicelli 3 cups
  2. Bay leaves 2
  3. Cloves 2
  4. Green chillies 3-5
  5. Onions big sized sliced 2
  6. cashews 10
  7. Ginger garlic paste 1/2 teaspoon
  8. Boiled peas 1/4 cup
  9. French beans finely chopped 1/4 cup
  10. Carrots diced 1/2 cup .
  11. Salt as required
  12. Ghee 2 tablespoons
  13. Water 6 cups .
  14. Chopped cilantros fistful .

Instructions

  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 .

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