Semiya Vegetable Pulao (Vermicelli Pulao)

Category: Breakfast / Dinner
Preparation Time: 10 mins  
Cooking Time: Around 30 mins
Servings: 2 Servings

Semiya Vegetable Pulao

Ingredients:

• Semiya/ Vermicelli- 1 cup (I used the pre-roasted variety)
• Mixed Veggies, finely chopped - 2 cups*
• Coconut, fresh grated - 1/3 cup tightly packed
• Onion, finely sliced - 1 no
• Green chilly, slitted - 1 no (Optional)
• Ginger-Garlic paste - 2 tsp
• Pav Bhaji Masala - 1 tsp**
• Oil - 1 tsp
• Ghee - 1 tsp+ 1 tsp
• Bay leaf - 1 no
• Cinnamon - 1 small stick
• Cloves - 2 nos
• Cardamon - 1 no
• Star anise - 1 no
• Mace - 1 strand
• Salt - to taste
• Water - as required
• Cashews, broken - few (for garnishing)

*Mixed Veggies - I used Orange&White Carrots, Beans, Cauliflower florets and sweet corn

** Masala Powders - I have used home made Pav Bhaji Masala, since its already spicy I had not added green chillies; we can also use pulao masala / just Garam Masala according to our taste

Method:

1. I have used the roasted semiya, if we are using the non-roasted variety, we need to roast them in little ghee till it turns golden brown
   
2. Finely chop the veggies and keep it ready
   
3. Take the coconut in a blender/ mixie, add required water and grind to a smooth paste. Using strainer, extract the coconut milk. We can grind and strain the extract 2-3 times until we extract all the liquid. Make sure the extract comes to about 2 cups
4. Heat Oil and 1 tsp of Ghee in a pan, add Bay leaf, Star anise, Cinnamon, Cloves, Cardamon and Mace strand; fry for 30 secs
   
5. Add the sliced onion, sprinkle a pinch of salt, saute till it becomes golden brown. If using green chilly, we can add now
   
6. Add the Ginger-Garlic paste and saute well for 3-4 mins in medium flame
   
7. Add the finely chopped veggies and saute well for 5 mins
   
8. Add salt and around 1/3 cup of water to the veggies; cover and cook for few mins till it becomes soft
   
9. Now add the Pav Bhaji Masala / any Spice powder of our choice, mix well
   
10. Add around 2 cups of coconut milk extract to it and check for salt
    
11. Keep the flame low and once it starts to boil, add the roasted semiya / vermicelli to it, mix well and allow to cook till all liquids gets absorbed
    
12. In another small pan, heat 1 tsp of Ghee and roast the cashews till golden brown
    
13. Once the Semiya gets cooked, add the cashews over it
    
14. Serve hot!