Vermicelli Pulav Recipe - Semiya Pulao Recipe
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Vermicelli – 1 cup
  • Green peas - ¼ cup
  • Carrot - ¼ cup (finely chopped)
  • Capsicum - ¼ cup (finely chopped)
  • Cauliflower - ¼ cup (finely chopped)
  • Green coriander – 2 tbsp (finely chopped)
  • Green chilly – 1 (finely chopped)
  • Ginger - ½ inch baton grated or ½ tsp paste
  • Black pepper – 5 to 6
  • Brown cardamom – 2
  • Cloves – 2 to 3
  • Cumin seeds - ¼ tsp
  • Salt - ¾ tsp or to taste
  • Cashews – 8 to 10
  • Ghee – 1 to 2 tbsp
  • Lemon - ½
  1. Coarsely grind the black pepper, cloves and brown cardamom seeds in mortar pestle. Divide the cashews from between making two parts of each, keep them in a bowl.
  2. Pour 1 tsp of ghee in a preheated pan. As the ghee melts, put vermicelli to the ghee and roast on medium flame by stirring constantly until they become golden brown. Afterward, transfer the roasted vermicelli to a bowl.
  3. Pour 1 tsp of ghee to the same pan. When the ghee melts, drop the cashews in the pan and fry until they become light brown in colour. Then transfer the fried cashews in another bowl.
  4. Put cumin seeds and coarsely ground spices to the leftover ghee in the pan and saute them a bit. Then add ginger and green chilly in the pan and saute for a while. Add green peas to the spices, cover and cook for 1 minutes on low flame so that they become crunchy.
  5. After a minute, add the carrot in the pan followed by capsicum and cauliflower. Mix everything really well and stir fry the veggies for 2 minutes until they become crunchy. Cover the pan for 1 to 1.5 minutes so that the veggies become tender.
  6. Later, pour 2 cups of water in the pan then put the lid on so that the water starts boiling quickly. Once the water starts simmering, add vermicelli and salt to the veggies and mix well. Cover and cook the vermicelli on low flame until they absorb the water completely. Stir after every 1 to 1.5 minutes.
  7. minutes later, vermicelli will get cooked aptly. Squeeze the lemon in the pan and sprinkle some green coriander to the vermicelli as well and mix thoroughly. Turn off the flame and cover the pan for 2 minutes so that the vermicelli absorb the remaining water.
  8. Thereafter, mix rest of the ghee and some fried cashews to the vermicelli. Transfer on a plate, vermicelli pulao is ready.
  9. Garnish this tantalizing and lip-smacking vermicelli pulao with green coriander and fried cashews and serve steaming hot.
Recipe by Indian Good Food at