Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Vermicelli Vegetable Pulao

Vermicelli Vegetable Pulao

Name: How to cook Vermicelli Vegetable Pulao - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

ZMA

Vermicelli Vegetable Pulao

#spiceweek2 #cumin #cookpadindia This is a simple everyday Pulao that every Indian loves to have it for meals. Not only that, it's best for Brunch and a light Snack too. I have used a few Vegetables of choice and a few spices for whipping up this amazing one pot dish. And served it with some boiled Eggs as it's raining cats and dogs here. Therefore this was the perfect Dinner that my family enjoyed the other day. It looks so beautiful too. And tastes so very good. The Vermicelli looks perfect, firm and absolutely lip-smacking. Don't you all think so my friends? Well iam in love with this simple Veg dish and can dig into it on any given day. So let's get started.

Ingredient

Food ration :

5 servings

Cooking time :

30 minutes

600 gms

roasted Bambino Vermicelli

1 tsp

Cumin Seeds

1/4 tsp

Caraway Seeds or Shahjeera

1 1/2 tsp

Salt or to taste

2-3 tbsp

Oil

1 tsp

Ginger garlic paste

Tomatoes finely chopped

1 cup

Spring Onions finely chopped

Green Capsicums cubed

Yellow Capsicum cubed

Red Capsicum cubed

3-4

Green Chillies finely chopped

1 tsp

Cumin powder

1 tsp

Coriander powder

1/2 tsp

Garam Masala

1 bunch

chopped Coriander Leaves

Maggi Seasoning cube

Cooking instructions

* Step 1

Heat oil in a Kadai. Add Cumin and Caraway Seeds both. Fry for a minute. Now add ginger garlic paste. Saute for a minute again and then add all the vegetables one by one including all the powdered spices as mentioned.

* Step 2

Saute all on low heat until crisp. The tomatoes should be ripe so that they taste good. And also add half of the Salt. Mix well and simmer for a minute or two with a lid on.

* Step 3

And then finally add the roasted Vermicelli. If you are using a plain one, roast it before adding. It gives a nice crunch to the Pulao. Mine is a roasted one. Mix well. Saute for a minute or two before adding water. Mix everything well. Add chopped Coriander Leaves and also the remaining half of Salt.

* Step 4

Bring it to a rolling boil at first on high heat. As soon as it starts boiling vigorously, lower the heat and cover. Keep checking in between once or twice and gently fluff up in order to prevent it from sticking to the bottom or getting burnt. Add water accordingly. Do not add all at once. Otherwise, it tends to get too soft or mushy.

* Step 5

And finally, before dishing out this awesome Pulao, fluff up gently once more and serve hot immediately. It tastes yum on its own. That's the beauty of this lovely-looking Pulao. However, I had served it with a few boiled egg halves. Enjoy!