Best and Simple Vermicilli Pulav Recipe

Ingredients

    Vermicelli - 2 cups, semiya - roast in 2 tsps ghee on low to medium flame till golden brown
    Onion - 1, large, sliced
    Carrot - 1, medium sized, peeled and cubed
    French beans - 5, nip ends and cut into 1/2" pieces
    Potato - 1, medium sized, peeled and cubed
    Green peas - fistful (optional)
    Mint leaves - 12-15 leaves
    Coriander leaves for garnish
    Cloves - 2
    Cinnamon stick - 1"
    Green cardamom - 1
    Bay leaf - 1, optional
    Cumin seeds - 1/2 tsp, optional
    Oil - 1 tbsp
    Ghee - 1 tbsp, heaped
    Water - 3 1/2 cups (hot)
    Salt to taste
    Make a paste:
    Fresh coconut - 2 tbsps
    Fennel seeds - 1 tsp
    Ginger - 1/2" piece
    Green chilies - 2-3 (adjust to suit spice level)
    Coriander leaves - 2 tbsps, finely chopped

Method

    Heat a heavy bottomed vessel, add ghee+oil, once its hot, add cumin seeds and allow to brown.

 Add cinnamon stick, caradamom, cloves and bay leaf and saute for few seconds.

    Add sliced onions and saute for 4 mts. Add mint leaves and ground paste and saute for 3 minutes

    Add mixed vegetables and saute 8-10 mts. Remove lid and mix well.

    Add the roasted vermicelli and green peas (if using) mix well. Add 3 1/2 cups of hot water and bring to a boil. Reduce flame, place lid and cook till the semiya and vegetables are cooked.

    Remove lid, mix well. Remove the semiya pulao to a serving bowl and garnish with fresh coriander leaves.