Vermicelli pulao

Name: Vermicelli pulao
Total time: 2400 s
Yield: 3 people
Cuisine: Indian
Ingredients: 1/2 Capsicum; 2 Onion; 1 bowl Peas; 1/4 cup Beans; 1 Carrot; 1 Patato; to taste Salt; 1/2 tsp Red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp Red kashmiri powder; 1/2 tsp rai/mustard seeds; 1/4 tsp Coriander powder; 1/4 tsp Dry ginger powder

Diksha Arora @cook_25665703

Gurugram

#tech1
#healthybreakfast#quickbites

Diksha Arora @cook_25665703

Gurugram

#tech1
#healthybreakfast#quickbites

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Ingredients

40 minutes

3 people

Veggies
1/2Capsicum
2Onion
1 bowlPeas
1/4 cupBeans
1Carrot
1Patato
Spice
to tasteSalt
1/2 tspRed chilli powder
1/4 tspturmeric powder
1/2 tspRed kashmiri powder
1/2 tsprai/mustard seeds
1/4 tspCoriander powder
1/4 tspDry ginger powder

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Steps

40 minutes

1

Cut all the veggie in small piece. It should be even size.
2

Take 3 4 tsp oil in a pan add half spoon rai wait for crackle. Firstly add onion and curry leaves saute for 3 5 minutes. Add remaining vegetables add little pinch of salt to increase the speed of cooking.
3

Cover the pan for 5-8 minutes. Add 2 bowl of roasted vermicelli coat it with all veggies. Now double the quantity of vermicelli for Water or level of water should be so. That all dry materials float easily but not for their swimming.
4

Add remaining spices like. Coriander powder, salt, turmuric, red chilli, dry ginger powder, kashmiri mirch powder mix them very well. Cover the pan for next 10 minute.
5

Don't evaporate all water. Make sure there is little water in pan so that they have moisture which makes them. Soft for. Long time. Enjoy this delicious recipe in your breakfast, lunch or. Dinner with Ketchup or tamarind chutney otherwise hot ginger Tea is always good option
6

# use roasted vermicelli otherwise raw vermicelli lead to masshy pulao which never taste good. And excess or shortage of water makes them tight which lead to difficult to digest.