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Vegetable Semiya Pulao

Published under: Pulao

A simple and delicious evening tiffen or light lunch or dinner.
Vegetable Semiya Pulao
Semiya (Vermicelli) – 2 cups
Green Chillies – 4, ground to a paste
Carrot – 1 cup, chopped
Beans – 1 cup, chopped
Potatoes – 1 cup, chopped
Green Peas – 1 cup, shelled
Onions – 2, chopped
Sambar Powder (or Garam Masala Powder) – 1 tsp
Ghee – 1 tsp
Clove – 1
Cinnamon – 1
Bay Leaf – 1
Turmeric Powder – 1/2 tsp
Mustard Seeds – 1 tsp
Cashewnuts – few, fried in little ghee
Salt as per taste
Oil as required

1. Boil the carrot, beans, potatoes and green peas till tender.
2. Drain the water and keep aside.
3. Heat a little oil in a pan.
4. Add the semiya and lightly fry till golden.
5. Pour 4 cups of water and bring to a boil.
6. Simmer for 5 minutes and drain excess water.
7. Heat ghee and oil in a pressure pan.
8. Fry the mustard seeds for 30 seconds. Then add the clove, cinnamon and bay leaf. Fry for another 30 seconds.
9. Add the onions and saute until golden.
10. Add the boiled vegetables.
11. Add turmeric powder, garam masala powder, salt and stir well.
12. Add the semiya and stir until well combined.
13. Garnish with fried cashewnuts.
14. Serve hot with raita.

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