Vermicelli Vegetable Pulao Recipe

Published On June 24, 2017
In Article
By Bharti Dhawan
1 comment

Prep Time
5 minutes
Cook Time
15 minutes
Difficulty Level
Intermediate

Ingredients

Roasted vermicelli/ sevaniyan - 1 cup
Water/ pani - 2 cups
Raw peanuts/ moongfali - 1/4 cup
Oil/ tel - 2 tablespoons
Thinly chopped onions/ pyaz - 1 big
Thinly chopped capsicum/ shimla mirch - 2 medium
Thinly sliced carrot / gaajar- 1 medium
Salt/ namak, pepper/ kali mirch, turmeric/ haldi and red chilli/ lal mirch powder - taste wise
Cumin/ jeera and mustard seeds/ raai - 1 teaspoon each
Fresh herbs for garnishing

Instructions

First of all, heat the oil in a pan and fry peanuts.
Take them out and put cumin and mustard seeds to crackle.
Add all the vegetables and saute for 2 minutes.
Now add seviyan and saute.
Add water and put all the powdered spices.
Bring to one boil and simmer the gas.
Cover the pan and cook for 5 minutes.
Switch off the gas and keep pan at rest.
Vermicelli pulao is ready to eat.
Healthy breakfast 'Vermicelli Pulao' is ready. Serve it hot adding fresh herbs.

Servings : 4-5
Ready in : 20 minutes
Special Category : Healthy Food
Recipe Type : Breakfast, Snacks

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Bharti Dhawan

A teacher by profession but baker by passion. I love doing experiments with baking - both sweet and savoury dishes. I am always excited to try something new for my friends and family.