Vermicelli Pulao

Name: Vermicelli Pulao
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 tsp ghee; 1 cup vermicelli; 1 tsp cumin seeds; 2 cardamom; 2 cloves; 1 inch cinnamon stick; 1 onion, finely chopped; 1/4 cup carrot, chopped; 1/4 cup Chopped potatoes; 10 cashews whole; 1.5 cups water; 1 tbsp salt

Sri Charani Nagavalli @cook_12365006

Hyderabad

#week2of5
#FavouriteLunch

Sri Charani Nagavalli @cook_12365006

Hyderabad

#week2of5
#FavouriteLunch

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Ingredients

2 servings

2 tspghee
1 cupvermicelli
1 tspcumin seeds
2cardamom
2cloves
1 inchcinnamon stick
1onion, finely chopped
1/4 cupcarrot, chopped
1/4 cupChopped potatoes
10cashews whole
1.5 cupswater
1 tbspsalt

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Steps

1

In a pan take 1 tsp of ghee and vermicelli.
2

Fry on medium flame till they turn golden brown.Allow them to cool completely.
3

In a large non-stick pan, take a tsp of ghee and add cumin seeds. allow them to splutter.
4

Now add spices like cardamom, cloves and cinnamon stick. fry till they turn fragrant.
5

Add cashews and fry till they turn golden brown.
6

Now add finely chopped onions and fry till they turn translucent.
7

Next veggies like carrot and potato saute for a minute.
8

Add masala powder and fry for 2-3 minutes..
9

Now add 2 cups of water and salt to taste. mix well.
10

Boil for 3-4 minutes or till vegetables are cooked almost.
11

Add roasted vermicelli and mix gently.
12

Cook for 3-5 minutes or till the water completely dries out and vermicelli has cooked well.
13

Allow to cook for 3-4 minutes before you serve.
14

Else vermicelli pulao will be sticky.
15

Serve vermicelli pulao with raita.