Vermicelli Pulav

Vermicelli is just amazing... I mean it tastes good in savoury and sweet alike. Semiya upma is often made at my mother's place for breakfast but at my in laws place they prefer it in kheer. So my DH is not used to eating savoury version of vermicelli. So I thought of adding little flavor to it and made this and it was a hit. So do try this quick and easy recipe... Happy cooking...

Ingredients:

Roasted Vermicelli /Semiya –  1 cup heaped 
Onion - 1
Mixed vegetables - 1 cup (mix of beans, carrot, peas, potato, cauliflower) 
Whole Garam Masala – Cinnamon -1 inch piece,Cloves -2, Cardamom -1, bay leaf -1
Ginger-garlic paste -1 tsp
Green chillies -2 slited
Mint leaves-few
Coriander leaves –few
Chilli Powder – 1 tsp
Biryani/Pulav masala -1 tsp (available ready made)
Salt  as required  
Water as required
Oil – 1 tbsp 

Method:

Cook vermicelli in more water than required(about 3 cups for 1 cup of vermicelli) adding salt and a tsp of oil .Once cooked, you can drain it in a colander. Then pour cold water on it and keep aside.

Heat a tbsp of oil, add whole garam masala (the spices), when it splutters, add onion, green chillies and fry till onions turn translucent.

Then add ginger garlic paste and saute for a few more minutes.

 

Now add mixed vegetables, biryani/pulav masala and salt. If required add a sprinkle of water. Cook closed till done. 

Once the vegetables are cooked, add cooked vermicelli and mix well.

Cook vermicelli in more water than required(about 3 cups for 1 cup of vermicelli) adding salt and a tsp of oil .Once cooked, you can drain it in a colander. Then pour cold water on it and keep aside.
Heat a tbsp of oil, add whole garam masala (the spices), when it splutters, add onion, green chillies and fry till onions turn translucent.
Then add ginger garlic paste and saute for a few more minutes. Now add mixed vegetables, biryani/pulav masala and salt. If required add a sprinkle of water. Cook closed till done. 
Once the vegetables are cooked, add cooked vermicelli and mix well. Check seasonings and garnish with coriander and mint leaves. 
Serve it with raita.


Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML