Semiya pulao is a spicy, flavourful breakfast recipe, which is vermicelli cooked in a spicy and tomatoey broth. Vermicelli can be prepared in a variety of ways. I've already shared Gud Payasam , Vermicelli Upma, Meethe Dum ke semiya . Semiya pulao is a unique way to feed your kids veggies, you can also add any veggies of your choice. Plus, this is a great lunch-box recipe. Try this recipe and share your experiences in the comment section below.
INGREDIENTS:
- Oil- 2 tbsp
- Cloves- 2 nos
- Cardamom- 1 nos
- Cinammon- 2 1'' sticks
- Onion- 2 nos (sliced)
- Mint leaves- 1/2 cup
- Tomatoes- 5-6 nos (medium-sized, pureed)
- Ginger-garlic paste- 1 tbsp
- Salt- to taste
- Red chilli powder- 1 tsp
- Jeera powder- 1 tsp
- Carrots- 1/2 cup (sliced)
- Peas- 1/2 cup (frozen or fresh)
- Roasted vermicelli- 2 cups
- Water- to cook the vermicelli
- Chopped coriander leaves- 1/4 cup
PROCEDURE:
- Heat oil in a pressure cooker, when it's hot add whole spices and allow to crackle.
- Now add sliced onions and some salt to it and cook it till it's translucent. Once the onions turn translucent, add washed and drained mint leaves to it.
- Add ginger garlic paste and red chilli powder and fry for a min.
- Now add washed and drained carrots and peas to it. Mix well.
- Now add the pureed tomatoes to it, you can alternatively add chopped tomatoes too.
- Add all the powder spices and mix well. Add 1/2 cup water and mix well.
- Pressure cook for 2 whistles and allow the pressure to release naturally.
- Transfer the contents to a kadhai. Add 1 1/2 cups water to it (Check the notes section below for vermicelli:water ratio)
- When the water comes to a boil, add the roasted vermicelli and mix gently.
- Let it cook and absorb water and add more water if required.
- Simmer the flame and let it "dum" for 5 mins.
- Your delicious tasty and spicy vermicelli pulao is ready. Serve hot.
NOTES:
- I'm using wheat vermicelli which is pre-roasted. I suggest you use pre-roasted vermicelli. If using un-roasted vermicelli, roast them on low flame for 5 mins.
- Do not use un-roasted vermicelli as it is, as they turn mushy when cooked.
- The ratio of vermicelli:water is 1:1 if using roasted and good quality vermicelli. You'll have non-stick and beautiful vermicelli.
- Check the manufacturing date of vermicelli, if the vermicelli is new it will turn mushy soon. I recommend adding water gradually as required instead of adding water in one go.
