Vermicelli Pulao | Semiya Biryani | Bambino Roasted Vermicelli

INGREDIANTS:
  • 2 tsp oil
  • 2 bay leaf
  • 1 cinnamon
  • 1 cardamom
  • 1 tsp cumin seeds
  • 1 cup chopped onion
  • 2 green chilies
  • 1 tsp ginger garlic paste
  • 1 cup frozen mixed vegetables
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 cup chopped tomato
  • salt
  • 4 cups of water
  • 2 cups of roaster vermicelli / Bambino Vermicelli
  • chopped cilantro
  • 1 tsp ghee

STEP BY STEP VIDEO:




INSTRCTIONS:
  • When pan is hot, add oil.
  • Add bay leaf, cinnmon, cumin seeds, curry leaves - wait until it splutters
  • Add chopped onion, green chilies, ginger garlic paste - saute until onion turns into light brown.
  • Add frozen mixed vegetables or fresh vegetables - saute for a minute
  • Add turmeric powder, red chili powder, coriander powder and salt - quick stir
  • Add chopped tomato - saute until tomato is soft.
  • Add 4 cups of water (1 cup vermicelli - 2 cups of water), it may vary based on the brand, check the cooking instructions on the label. Let it boil well.
  • Add 2 cups of roasted vermicelli. Mix them well.
  • Close it with lid, cook in medium flame.
  • Cook until vermicelli absorbs all the water and cooked.
  • Add chopped cilantro and ghee.
  • It is ready to eat.

NOTE:
  • If your vermicelli is not roasted, you can roast in a separate pan.
  • You can use choose of your vegetables like carrot, beans, green peas, corn and potato.
  • It can be eaten as plain or it goes well with chutney.
  • Water ratio may vary based on the brand, please check the label to find the water ratio.

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