VERMICELLI PULAO RECIPE | SEVAI PULAO RECIPE | QUICK LUNCH BOX SEMIYA RECIPE | FOOD WORLD

VERMICELLI PULAO RECIPE | SEVAI PULAO RECIPE | QUICK LUNCH BOX SEMIYA RECIPE | FOOD WORLD

VERMICELLI PULAO RECIPE | SEVAI PULAO RECIPE | QUICK LUNCH BOX SEMIYA RECIPE | FOOD WORLD

#LunchBoxRecipe #VermicelliPulaoRecipe #SemiyaPulaoRecipe #FoodWorld

INGREDIENTS:

* Vermicelli 2 cups, semiya – roast in 2 tsps ghee/oil on low to medium flame till golden brown
* Onion 1, large, sliced
* Carrot 1, Big sized, peeled and cubed
* Beans -4/5
* Green peas
* Mint leaves 12-15 leaves
* Coriander leaves for garnish
* Cloves- 1/2
* Cinnamon stick 1
* Green cardamom 1
* Bay leaf 1
* Cumin seeds 1/2 tsp, optional
* Oil 1 tbsp
* Ghee 1 tbsp, optional
* Water 3 cups
* Salt to taste

Semiya Pulao is one such recipe that requires a bit of preparation and is reserved for the weekends. There are many Semiya recipes that serve as great tiffin items for kids and each time I try to make an attempt to try something different. But few semiya recipes like Semiya Pulao will always remain a favorite. Very similar to how one would go about making a vegetable pulao except that rice is substituted with roasted vermicelli. Ghee aka clarified butter is an important ingredient during the tempering process along with fresh mint leaves and spices like cardamom, cloves, cinnamon and fennel seeds that give the semiya pulao an irresistible aroma and flavor that is beyond words.

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