Vermicelli Pulao

1. 1
   prep

   Prepare the vegetables and measure the vermicelli.

   Slice the onion, chop the ginger, slit the green chilies, and finely chop the carrot and beans. Keep the peas, water, spices, and vermicelli ready near the stove.

2. 2
   saute · ~4 min

   Roast the vermicelli.

   Heat 1 tsp oil from the measured oil in a kadai or deep pan over medium heat. Add the vermicelli and roast, stirring often, until lightly golden and nutty.

   TIPKeep the heat medium and stir constantly so the strands color evenly without burning.
3. 3
   temper · ~1 min

   Cook the whole spices.

   1.Add the remaining oil and ghee to the same pan.

   2.Add cumin seeds and let them sizzle for a few seconds.

   3.Add bay leaf, cloves, and cinnamon and cook until fragrant.
4. 4
   saute · ~7 min

   Cook the onion and vegetables.

   1.Add onion, ginger, and green chili and cook until the onion turns soft and light golden.

   2.Add carrot, beans, and green peas and mix well.

   3.Add turmeric powder, black pepper, and salt and cook for 2 minutes.
5. 5
   boil · ~3 min

   Add water and bring it to a boil.

   Pour in the hot water and bring it to a steady boil over medium-high heat. Taste the water and adjust only if needed before adding the vermicelli.

6. 6
   simmer · ~8 min

   Cook the vermicelli until tender.

   1.Add the roasted vermicelli and gently mix so it is evenly spread.

   2.Lower the heat and cook uncovered until most of the water is absorbed.

   3.Cover the pan and cook on low heat until the vermicelli is soft and the grains are separate.

   TIPDo not stir too much once the vermicelli goes in, or it can turn sticky and break.
7. 7
   rest · ~5 min

   Let the pulao rest for 5 minutes.

8. 8
   garnish

   Add coriander leaves and lemon juice.

9. 9
   serve

   Fluff gently and serve hot.

Cuisines we love