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Kanika Aggarwal Garg

Vermicelli Pulao Recipe| Semiya Pulao Recipe for kids

This makes great lunch box recipe or evening snacks or dinner recipe for kids.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Lunch Box recipe / Tiffin Recipe
Cuisine: South Indian
Ingredients Method Notes

Ingredients
  

  • 1/2 cup vermicilli you can use bambino
  • 1 onion finely chopped
  • 1 to mato finely chopped
  • 1/2 inch ginger grated
  • 1 carrot grated
  • 1/2 capsicum finely chopped
  • 8-10 French beans finely chopped
  • Salt to taste
  • 1 tsp turmeric pwd
  • 1 tsp garam masala
  • 1/2 tso black pepper pwd
  • 1 tsp mustard seeds

Method
 

  1. In a heavy bottom pan take enough water to boil the vermicelli.
  2. Add a little ghee and salt.
  3. Once the water starts to boil add the vermicelli and let it boil till it is cooked.
  4. Meanwhile take a kadhai add some ghee once the ghee is heated add mustard seeds.
  5. Let them splutter add onions n saute them till light Brown.
  6. Add tomatoes and cook.when the tomatoes are cooked.
  7. Add French beans capsicum and carrots, cover and let the veggies cook.
  8. Add all the masalas and salt accordingly.
  9. When the veggies are ready add boiled vermicilli and mix.
  10. Your pulao is ready.

Notes

(I have used homemade vermicilli made by my MIL which has semolina and all purpose flour in ratio 5:1)