Vermicelli Pulao / Semiya Pulao

Vermicelli Pulao

Preparation time- 10 minutes
Cooking time- 15 minutes
Serves- 3


INGREDIENTS

• Roasted vermicelli / semiya- 1.5 cup
• 1 medium sized onion- finely chopped
• 7-8 curry leaves
• Mustard seeds- 1/2 tsp
• cumin- 1/2 tsp
• 1 carrot- grated
• 2 medium sized boiled potato- cut it into small cubes
• Green chilli-1, finely chopped
• a pinch of asafoetida / hing
• Oil- 2tbsp
• Water- 1 cup
• Salt as per taste

METHOD

1. Heat oil in a nonstick kadhai.
2. Add mustard and let them pop in oil. Add cumin and fry them until they get browned.
3. Add onion and saute till they become translucent. Now add curry leaves, green chilli and saute it.
4. Add asafoetida and stir for few minutes.
5. Add potato, carrot and mix it well. Cook for 5 minutes.
6. Now add roasted vermicelli and mix well.
7. Add water, salt and let the mixture come to a boil. Lower the flame and cook the vermicelli till they become soft and all the water is absorbed. Keep on stirring in between.
8. Garnish with some coriander leaves and serve.