Pulao are always special in my home. This time it is Semiya Pulao. This is a quick and easy breakfast dish. We can add many vegetables to make it rich. The flavour of vegetables cooked with vermicilli and whole garam masala along with rich flavour of mint leaves, gives a divine taste to this dish.
Semiya Pulao | Vermicilli Pulao
Semiya Pulao | Vermicilli Pulao

This is a great lunch box dish too. My daughter love this dish and would like to have it atleast once a week for her lunch
Semiya Pulao | Vermicilli Pulao
Semiya Pulao | Vermicilli Pulao

Preparation Time15 mins
Cooking Time 30mins
Servings4

Semiya Pulao | Vermicilli Pulao
Semiya Pulao | Vermicilli Pulao

Ingredients:

Vermicilli / Semiya2 Cups*
Tomato
Onion1
Potato1 small size
Carrot1
Beans10
Peas1 tablespoon
Mint Leaves20
SaltTo Taste
Chopped Ginger1 teaspoon
Chopped Garlic1 teaspoon
Water3.5 Cups
Chopped Coriander Leaves1 tablespoon
Ghee1/2 teaspoon

* 1 cup = 250 ml capacity

For Seasoning:
Cooking Oil1 teaspoon
Cumin Seeds1 teaspoon
Cinnamon Stick1
Cloves2
Cardamom 2
Bay Leaf1
Green Chillies2

Semiya Pulao | Vermicilli Pulao
Semiya Pulao | Vermicilli Pulao

Method:
  1. Finely chop the onions, tomatoes and other vegetables. Heat a pan and add ghee and roast the semiya till it turns golden brown color

  2. Add oil to the pan and add cumin seeds, when the cumin seeds starts to sputter, add bay leaf, cinnamon, cloves and cardamom and fry for 20 seconds. Then add slit green chillies  and saute for another 20 seconds

  3. Now, add the chopped onions along with a pinch of salt and saute them till the onions turn transparent. Then add chopped ginger, garlic and saute them for 10 seconds. Then add chopped tomatoes and saute them

  4. When the tomatoes are cooked, add chopped vegetables and mint leaves and stir-fry in medium high flame till the vegetables are almost cooked. Finally add peas and give a quick stir

  5. Add water to the cooked vegetables along with the salt needed for the pulao. Remember we have already added a pinch of salt while sauting the onions. When the water starts to boil, add roasted semiya and quickly give a stir

  6. Keep in medium flame and allow the semiya to cook completely. When the water is fully evaporated, close the pan with a lid and cook for another 5 minutes in very low flame. Finally garnish the semiya pulao with chopped coriander leaves

  7. The yummy Semiya Pulao is now ready to serve or ready for lunch box!!! Serve with Raitha.
  8. Semiya Pulao | Vermicilli Pulao
    Semiya Pulao | Vermicilli Pulao

Post a Comment Blogger

  1. I want to try this recipe but I was wondering when you added the mint leaves? I read about your blog from a friend's facebook post and visited it. You have a wonderful site here.

    ReplyDelete
    Replies
    1. Hi, When i added the vegetables, I added the mint leaves too. You can see that in Step3. Thanks for your comments.

      Delete
  2. subbalakshmi vijayawada27 March 2014 at 03:03

    i tried this pulov.really it is tasty

    ReplyDelete
  3. Awesome!
    This is a regular feature in my house as a breakfast dish but not as a pulav but as an upma (without the garam masalas)

    ReplyDelete
  4. Hello Maami, I am a novice cook and always had food cooked and served for me when I was in India. I am traveling at the moment and have this hard realization almost every minute about how much I miss Indian food and have deep regrets of how I had not cared to learn cooking - the way it used to taste when my grandmother or my elder aunt made home made andhra or tamil nadu dish.
    I get the same taste when I cook per your instructions referring to every single detail. I really do THANK YOU for all the kindness in blogging about how to make food that makes the lives of people such as me so much more easier. I thank you from the very bottom of my heart and that is how touched I am - of all the service you render to our community that is spread worldwide.
    -Sangeetha

    ReplyDelete
    Replies
    1. Thank you so much Sangeetha. Thanks for taking time to appreciate the effort. It means a lot to us to share more and more interesting recipes.

      Delete

 
Top