Seviyan Pulao Recipe | Easy Vermicelli Pulao Indian

Ingredients

• 1 cup vermicelli (semiya)
• 1 tsp oil
• 1 1/2 tsp ghee
• 1/2 tsp cumin seeds (jeera)
• 1 clove (laung / lavang)
• 1 small stick dalchini (cinnamon)
• 1 elaichi (green cardamom)
• 1/4 cup matar (green peas)
• 1/4 cup grated carrot
• 1/2 tsp red chilli powder
• 1/4 tsp haldi powder (turmeric powder)
• 1/2 tsp garam masala
• salt (namak) to taste
• 1 tsp lemon juice

Steps

1. To make seviyan pulao recipe, heat the oil and ghee in a deep non-stick kadhai, add the cumin seeds, mustard seeds, curry leaves, clove, cinnamon and cardamom and sauté on a medium flame for a few seconds.
2. Add the onions and saute on a medium flame for 2 minutes.
3. Add carrot, french beans and green peas, sauté on a medium flame for another 2 to 3 minutes.
4. Add turmeric powder, chilli powder, garam masala and salt and sauté on a medium flame for 30 more seconds.
5. Add the vermicelli, 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
6. Cover it with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
7. Add the lemon juice and mix well.
8. Serve seviyan pulao hot.