Vegetable Semiya/Vermicelli Pulao

My mom used to make a lot of recipes with semiya/vermicelli : Sweets, Snacks and Breakfast recipes. Among them my favorite one is semiya/vermicelli pulao and it will be good to have as a meal and perfect for lunch box with raita as a side.  When we have no time or feeling lazy, we can prepare semiya pulao with in no time.

Prep Time: 5 minutes

Cook time : 20 minutes

Serves : 2 to 3

Ingredients:

• Semiya/Vermicelli - 2 cups
• Water - 3.5 cup
• Salt to taste
• Ginger-garlic paste - 1 tablespoon
• Oil - 2 tablespoon
• Ghee - 2 tablespoon

• Veggies:
• Small Onion - 1
• Carrot - 1
• Potato - 2
• Spinach - 1/2 cup
• Green peas - 1/4 cup
• French Beans - 5 no ( I am not using beans  and peas as I don't have  them)
• Green chillies - 5
• Coriander leaves - 3 tbsp

Masala Ingredients:

• Fennel seeds - 1/2 tsp
• Star anise - 2
• Cardamom - 2
• Cloves - 3
• Cinnamon stick - 1 inch
• Nutmeg - 1/4 piece
• Mace flower - 1
• Kapok/Marati Moggu - 2
• Bay leaf - 1

Preparation:

• 
• Clean and chop all the  veggies.
• Boil water in a pan. Add salt to the water and water must be little salty.

   

  Method:

• Heat oil and ghee in a pan and add all the ingredients under masala and fry for 1 minute.
• Add all the veggies except spinach and fry for 10 minutes by adding little salt, which speedup the cooking process. (But careful as we already add salt to water). Now add spinach and cook for a minute.

• Add semiya/vermicelli to the veggies and fry till it turn golden.
• Add boiling water to the vermicelli and cook on low flame with lid on till cooked.

• Garnish with coriander and serve with raita.