Vegetable pulao using vermicelli


  1. Heat 1 tsp of ghee & fry 1 cup of vermicelli/ semiya till  it releaes a nice aroma. Keep the roasted vermicelli on a platter.
  2. Heat 1 tbsp of oil in a broad non-stick pan & add 1/2 tsp of mustard seeds. Allow them to splutter. Add 1 tsp of minced ginger & cook for 7-8 minutes. Stir in 2 medium onions (finely chopped), 1 big greenchilly(slit) & a few curryleaves. Cook till the onions turn golden brown in colour. Add 1/4 tsp of turmeric powder & cook for  a minute.
  3. Add 1 medium carrot (finely chopped), 4 french beans (finely chopped), 1/4 cup of finely chopped cauliflower florets + 1/8 cup of tomato (seeds removed & finely chopped). Cook the veggies for 4-5 minutes on medium heat.
  4. Add 1.5 cups of boiling water + 3/4-1 tsp of salt. Add the roasted vermicelli & mix. Cover cook on low heat for 10 minutes or till dry.
  5. Add 1/4 tsp of garam masala powder & 2 tbsps of cashew powder.
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