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Vermicelli Pulao
Vermicelli Pulao is a delicious and flavorful Indian dish made with roasted vermicelli and a mix of vegetables and spices. It's a perfect meal for breakfast or a light lunch. Ingredients: Vermicelli, Turmeric powder, Coriander, Salt, Mixed vegetables, Green chilli, Mustard seeds, Onion, Red chilli powder, Cooking oil
35min
Cook Time
4
Servings
Recipe
280 kCal
Recipe
1
In a pan, dry roast 200 grams of vermicelli on medium heat until it turns golden brown. Keep stirring to avoid burning. Once roasted, set it aside.
2
In the same pan, heat 2 tablespoons of oil or ghee. Add 1 teaspoon of mustard seeds and let them splutter.
3
Add 1 finely chopped onion and 1-2 chopped green chilies. Sauté until the onions turn translucent.
4
Add 1/2 cup of chopped mixed vegetables (carrots, beans, peas, and capsicum) and cook for 5-7 minutes until they are slightly tender.
5
Add 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and salt to taste. Mix well and cook for another 2 minutes.
6
Add the roasted vermicelli to the pan and mix well with the vegetables and spices.
7
Pour 2 cups of hot water into the pan, cover it with a lid, and cook on low heat for 10-12 minutes until the vermicelli is cooked and the water is absorbed.
8
Turn off the heat and let it rest for 5 minutes. Fluff the vermicelli pulao with a fork and garnish with chopped coriander leaves.
Nutrition
280
kCal
6 g
Protein
8 g
Fat
46 g
Carbs
200 g of Vermicelli
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½ tsp of Turmeric Powder
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Coriander
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Salt to taste
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½ cup of Mixed Vegetables
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1 Onion
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½ tsp of Red Chilli Powder
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2 tbsp of Cooking Oil
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