Mystery Flavors....: Vermicelli Pulav

Vermicelli is similar in appearance to noodles but is much thinner. Vermicelli does not have much flavor of its own, but readily absorbs the flavors of whatever ingredients it is cooked with. Owing to their lack of flavor, they can be added to any dish for an exotic touch. Today we are going to make Sevaiyan Pulao, not only visually appealing but a real treat to the taste buds too and making it a hot favourite with kids.. It is easy and quick to make on busy mornings.

Ingredients-

Semolina vermicelli - 1 Cup

Ghee or Butter - 1/2 Tbsp

Onion - 1/2 medium Chopped
Mustard Seeds or Rai - 1/2 tsp
Clove or Laung - 1 No.
Cinnamon (dalchini) - 1 small stick
Cardamom (elaichi) - 1
Green peas - 1/4 Cup
Carrot - 1/4 Cup cut into slices

Capsicum - 1/4 Cup cut into cubes

Curry Leaves - 2-3 Nos.

Green Chillies - 2 finely chopped
Turmeric powder (haldi) - 1/4 tsp
Garam masala - 1/2 tsp
Lemon juice - 1 tsp

Oil - 2 tsp
Water - 1 and 1/2 Cup
Salt to taste

Coriander Leaves finely chopped for Garnish
Grated Paneer for Garnish

Procedure-

Heat the 1 tsp oil in a deep non-stick kadhai, add the vermicelli and sauté on a medium flame for 5 minutes or till brown in colour. Remove and keep aside.

Heat the remaining 1 tsp oil in the same non-stick kadhai, add the Mustard Seeds, clove, Cinamon, cardamom, Curry Leaves, Green Chillies and sauté on a medium flame for a few seconds.

Add Chopped onions and fry till brown then add Green peas, Capsicum and carrot and cover it and sauté on a medium flame for another 3-4 minutes.

Add turmeric powder, garam masala and sauté on a medium flame for 2-3 mins.

Now add 1 and 1/2 Cup of Water and add salt to taste and let it boil.

Once the water starts boiling add vermicelli and mix it well. Cover it with a lid and cook for another 4-5 mins on a medium flame, make it stir in between.