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Vermicelli Pulav

madhurasrecipe's picture
Boiled rice Sevai cooked in Indian style Veg Pulao. You may call it Indian version of noodles or desi noodles. :) Very simple and zatpat recipe, yet a very comfort food. Kids favorite and great to carry for lunch in tiffin-box!
Ingredients
  Sevai 2 Cup (32 tbs) (Rice Sevai)
  Oil 3 Teaspoon
  Sliced green pepper 1⁄2 Cup (8 tbs)
  Onion 1⁄2 Medium, sliced
  Green peas 1⁄2 Cup (8 tbs)
  Grated carrots 1⁄2 Cup (8 tbs)
  Green beans 1⁄4 Cup (4 tbs)
  Grated ginger 1 Teaspoon
  Green chili 1 Medium, chopped
  Salt To Taste
  Clove 4
  Black peppercorns 4
  Bay leaves 2 Medium
  Cinnamon 1 Inch
Directions

Boil Rice Sevai for 3 mts and drain excess water from it.
Heat oil in a pan and add cumin seeds, whole garam masala and onion. Saute onion till it gets translucent.
Add green chillies and grated ginger, saute for a while.
Add vegetables and mix, sprinkles some salt, cover and cook for 5 mts.
Add boiled sevai, salt, mix, cover and cook for 2 mts on low flame.
Serve with Raita, pickle or chutney!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4
Subtitle: 
Indian Sevai Pulav
Pulav, the common seasoned rice preparation of South Asia is made with different variations these days. Here is a recipe by chef Madhura to make Vermicelli Pulav in quick and easy steps reprising the taste and feel of noodles. Good for lunch snacking!

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