Name: Vermicelli pulao recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 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 .

Ingredients Serving: 4

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 .

Instructions

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

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