vegetariangluten-free
hyderabadi
Vegetable Biryani with Cucumber Raita
45 min
652 cal
18gProtein
96gCarbs
23gFat
2Recipes
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Aromatic Vermicelli Pulao – quick to make, energy-giving, and perfectly spiced for a light, soul-satisfying meal.
A quick and savory South Indian breakfast made with roasted vermicelli, mixed vegetables, and a fragrant tempering of spices. This one-pot meal is light, flavorful, and perfect for a busy morning, ready in under 30 minutes.
Serving size: 1 cup
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Aromatic Vermicelli Pulao – quick to make, energy-giving, and perfectly spiced for a light, soul-satisfying meal.
This hyderabadi dish is perfect for breakfast. With 129.58 calories and 2.81g of protein per serving, it's a low-cholesterol, low-calorie, low-phosphorus, low-potassium option for your meal plan.
Prepare the Vermicelli: If using unroasted vermicelli, heat a wide, heavy-bottomed pan over low-medium heat. Dry roast the vermicelli for 4-5 minutes, stirring continuously, until it turns a light golden brown and aromatic. Transfer to a plate and set aside. This step is crucial for a non-sticky pulao.
Create the Tempering (Tadka): Heat oil in the same pan over medium heat. Add the mustard seeds and allow them to splutter. Then, add the urad dal and chana dal, and sauté for about a minute until they turn golden. Add the optional cashews and sauté for 30 seconds.
Sauté Aromatics and Vegetables: Add the asafoetida and curry leaves to the pan and sauté for a few seconds. Add the finely chopped onion, grated ginger, and slit green chilies. Sauté for 2-3 minutes until the onions become soft and translucent. Add the mixed vegetables and cook for another 3-4 minutes until they are slightly tender-crisp.
Cook the Pulao: Stir in the turmeric powder and salt. Pour in 2.5 cups of hot water and bring the mixture to a rolling boil. Reduce the heat to low, add the roasted vermicelli, and mix gently just to combine. Be careful not to over-mix.
Steam and Rest: Cover the pan with a tight-fitting lid and cook on low heat for 6-8 minutes, or until all the water is absorbed and the vermicelli is cooked through. Turn off the heat and let it rest, covered, for 5 minutes. This allows the vermicelli to steam further and become fluffy.
Garnish and Serve: After resting, open the lid and gently fluff the vermicelli with a fork to separate the strands. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve the Vermicelli Pulao hot.