Vermicelli/Semiya pulao is a popular breakfast preparation in many South Indian homes. It is quick and easy to prepare in the busy mornings. It is mild in flavor yet tastes delicious. It is great for lunches too.
Preparation time – 15 min
Cooking time – 25 min
Serves – 4 to 6
Ingredients:
Roasted Vermicelli – 1 1/2 cups
Water – 3 cups
Onion – 1 medium size cut lengthwise
Tomato – 1 medium sized chopped
Green chilies – 2 sliced
Curry leaves – few chopped
Ginger – 1/2 tsp minced
Garlic – 1/2 tsp minced
Coriander leaves – few finely chopped for garnish
Carrots – 1 medium sized chopped into small pieces
Green beans – 10 chopped into small pieces
Green peas – 1/4 cup
Salt – as per your taste
Bay leaf – 1
Cinnamon – 1 inch
Cloves – 2
Fennel seeds – 1/4 tsp
Oil – 3 tsp
Ghee/clarified butter – 2 tsp
Method:
1. Heat up oil and the ghee in a pan. Add the bay leaf, cloves, cinnamon, fennel seeds and saute for a minute. Now add the minced ginger and garlic and saute till the raw smell goes away. Add onions, curry leaves and the green chilies and saute till the onions turns transparent.
2. Add the tomatoes and cook well. Add in all the chopped vegetables, cilantro and mix. Cook on a medium flame for a minute. Add the roasted vermicelli/semiya and mix well. Add 3 cups of water, salt and mix.
3. Adjust the salt according to your taste. Cover the pan and cook on a medium flame till the vermicelli/semiya is well cooked. Finally garnish with chopped coriander leaves and mix well.
Try our other Breakfast recipes Idli, Dosa, pesarettu,
Poori, Venpongal, Rava Upma, Bhatura and Onion Uthappam.
Vermicelli Pulao is all ready to enjoy.
Tips:
You can prepare this pulao with raw vermicelli/semiya. If you are using raw vermicelli/semiya roast it in a tsp of ghee/clarified till it is nice and golden in color.