Out of the many Vermicelli/Semiya Pulao recipes, this one is a very tasty and it is a favorite for many.
Ingredients
Vermicelli (Semiya) – 1 cup
Oil – ½ tsp
Ghee – 1 heaped tbsp
Fennel Seed (Saunf) – ½ tsp
Cinnamon Stick (Dalchini / Pattai) – 1 inch long piece
Cloves (Lavang) – 2
Green Cardoman (Elaichi) – 1
Red Chilli – 1
Onion – 1 (finely chopped)
Ginger Garlic Paste – 1 tsp
Tomato – 1 (finely chopped)
Coriander (Dhania) Powder – ½ tsp
Chilli Powder – ¾ tsp
Turmeric (Haldi) Powder – ¼ tsp
Mint Leaves (chopped) – 1 tsp
Mixed Vegetables (Beans, Carrot, Green Peas and Potato) – 1 cup
Cilantro (Dhania Leaves) 1 tbsp (finely chopped)
Salt to taste
Method
Heat a pan. Roast the Semiya in 1 ½ tsp of Oil in low to medium flame till it becomes golden brown. Keep stirring continuously while roasting. Once it is roasted, transfer to a plate and keep aside.
In the same pan, heat the Ghee. Once it becomes hot, add Saunf and allow it to crackle. Add Cinnamon stick, Cardoman and cloves, Sauté for a few seconds. Add the sliced Onion: stir for a minute and add the Ginger Garlic Paste. Sauté till the raw flavor of Ginger Garlic Paste goes away. Add Tomato, Chilli Powder, Dhania Powder, salt and Haldi.
Cook till the Tomato become soft. Add the chopped Mint Leaves. Mix well. Add the vegetables and Sauté for a couple of minutes. Sprinkle 2 to 3 tbsp of water, mix well. Cover and cook for 3 to 4 minutes till the vegetables are cooked stirring in between. Add fried Semiya to the pan. Mix it well. (In the meantime, boil 1 ¾ cup of water in a vessel and keep ready). Add this boiling water. Mix well and adjust Salt, if required. Bring it to boil. Cover with a lid and cook in lower flame till the Semiya is cooked. Add Dhania, mix and transfer the Pulav to a serving bowl. Garnish with some more Dhania.
Note:
- Semiya must be roasted golden brown – else it will become sticky while cooking the pulav.
- Add roasted Cashew Nuts to enhance taste and flavor.
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