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.