vermicelli pulao recipe | semiya pulao | shavige pulav | sevai pulao with a detailed photo and video recipe. an ideal south indian breakfast recipe made with vermicelli noodles in a spicy and flavoured masala. generally, vermicelli based savoury dishes are served for morning breakfast, but this recipe can be served for both morning breakfast and lunch boxes. it tastes great when served with choice of raita recipes, but you can also serve with spicy boondi pearl or coconut chutney toppings.
as i was explaining earlier, generally pulav recipes are made with long grain rice which easily gels and absorbs the spices added to it. however, it can be attempted with other ingredients like poha, millets, lentils and even semiya. this recipe post is dedicated to the vermicelli pulao. you may be familiar with the semiya upma which is again a fusion to rava upma. anyway, coming back to the topic of semiya pulao. i guess the pulao from vermicelli is not a familiar one to many. basically it tastes similar to the rice-based one as it takes all the spice and flavours from the added masala. moreover, the other benefit of this recipe is its usage during vrat or fasting season. in many places, rice is not consumed during special occasion fasting and this alternative of shavige pulao can be easily used.
furthermore, i would also like to mention some additional tips, suggestions and variations to vermicelli pulao recipe. firstly, in this post, i have shown and roasted the vermicelli before using it in pulao. roasting helps to make pulao non-sticky and also looks very appetite. you may skip this step if you get store-bought roasted vermicelli. secondly, adding vegetables is purely open-ended and you add as per your preference. having said that, you may need to chop & dice them finely so that it can be cooked easily. lastly, the pulao tastes amazing when rested for a while as the semiya absorbs all the masala in it. but you may need to reheat it and before it is served.
finally, i request you to check my other detailed pulao recipes collection with this post of vermicelli pulao recipe. it mainly includes my other recipes like shahi pulao, pudina rice, coconut milk pulao, brinji rice, rice bath, aloo matar pulao, navratan pulao, chana pulao, rajma pulao, tiranga pulao. further to these i would also like to mention my other related recipe categories like,
vermicelli pulao video recipe:
recipe card for vermicelli pulao recipe:
vermicelli pulao recipe | semiya pulao | shavige pulav | sevai pulao
Ingredients
for roasting:
- 1 tsp ghee / clarified butter
- 1 cup vermicelli / semiya
for masala paste:
- handful coriander
- handful mint / pudina
- 1 chilli
other ingredients:
- 2 tbsp ghee / clarified butter
- 2 bay leaf
- 3 pod cardamom
- 1 inch cinnamon
- 4 clove
- 1 star anise
- 1 tsp cumin / jeera
- 15 whole cashew / kaju
- 1 onion, finely chopped
- 1 tsp ginger garlic paste
- ½ capsicum, finely chopped
- ½ carrot, finely chopped
- 2 tbsp peas / matar
- 5 beans, finely chopped
- ¾ tsp garam masala
- ¾ tsp salt
- 1½ cup water
- 2 tsp lemon juice
Instructions
- firstly, take 1 tsp ghee in a pan and roast 1 cup vermicelli.
- roast on low flame until it turns golden brown. you can use roasted vermicelli in place. however, i still recommend roasting for non-sticky pulao. keep aside.
- in a small blender take handful coriander, mint and 1 chilli.
- blend to smooth paste adding water as required. keep aside.
- in a large kadai, heat 2 tbsp ghee and saute 2 bay leaf, 3 pod cardamom, 1 inch cinnamon, 4 clove, 1 star anise, 1 tsp cumin and 15 whole cashew.
- roast on low flame until spices turn aromatic and cashew turn crunchy.
- now add 1 onion, 1 tsp ginger garlic paste and saute well.
- further add ½ capsicum, ½ carrot, 2 tbsp peas and 5 beans.
- stir fry for 2 minutes without overcooking vegetables.
- add in prepared masala paste, ¾ tsp garam masala and ¾ tsp salt.
- saute well until all spices are well combined.
- pour in 1½ cup water and get the water to a rolling boil.
- add in roasted vermicelli and give a good mix.
- cover and simmer for 7 minutes or until water are absorbed completely.
- now mix gently, making sure vermicelli is well cooked.
- cover and rest for 5 minutes. this helps to get non-sticky semiya.
- finally, just before serving vermicelli pulao, squeeze 2 tsp lemon juice.
how to make semiya pulao with step by step photo:
- firstly, take 1 tsp ghee in a pan and roast 1 cup vermicelli.
- roast on low flame until it turns golden brown. you can use roasted vermicelli in place. however, i still recommend roasting for non-sticky pulao. keep aside.
- in a small blender take handful coriander, mint and 1 chilli.
- blend to smooth paste adding water as required. keep aside.
- in a large kadai, heat 2 tbsp ghee and saute 2 bay leaf, 3 pod cardamom, 1 inch cinnamon, 4 clove, 1 star anise, 1 tsp cumin and 15 whole cashew.
- roast on low flame until spices turn aromatic and cashew turn crunchy.
- now add 1 onion, 1 tsp ginger garlic paste and saute well.
- further add ½ capsicum, ½ carrot, 2 tbsp peas and 5 beans.
- stir fry for 2 minutes without overcooking vegetables.
- add in prepared masala paste, ¾ tsp garam masala and ¾ tsp salt.
- saute well until all spices are well combined.
- pour in 1½ cup water and get the water to a rolling boil.
- add in roasted vermicelli and give a good mix.
- cover and simmer for 7 minutes or until water are absorbed completely.
- now mix gently, making sure vermicelli is well cooked.
- cover and rest for 5 minutes. this helps to get non-sticky semiya.
- finally, just before serving vermicelli pulao, squeeze 2 tsp lemon juice.
notes:
- firstly, make sure to roast the semiya on low flame until it turns golden brown.
- also, for 1 cup semiya, just add 1½ cup water. sprinkle more water if required later.
- additionally, add vegetables of your choice to make pulao nutritious.
- finally, vermicelli pulao or semiya pulao recipe tastes great when served hot.