Vermicelli Veg Pulao

Vemicelli Veg Pulao, easy one pot vegetarian dinner

Vermicelli Veg Pulao, Delicious, healthy and super quick breakfast recipe. New Rice Vermicelli recipe in vermicelli recipes section and a perfect 20 Minutes, One Pot Vegan, vegetarian, glutenfree breakfast with step by step Video.

5 from 2 votes

Print Pin

Course: Breakfast, brunch

Cuisine: Indian, indian cuisine

Keyword: pulao, veg, vermicelli

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 283kcal

Author: Rekha Kakkar

Ingredients

200 grams vermicelli
2 tablespoon ghee/oil
800 ml water
1 teaspoon cumin jeera
1 teaspoon green chillies chopped(Hari mirch)
¼ cup onions chopped(pyaz)
½ teaspoon red chilli powder
¼ cup tomatoes chopped ( tamatar)
1 carrot finely chopped( gajar)
¼ cup tofu diced
¼ cup green peas hare matar
Salt to taste
green coriander chopped( hara dhania)

Instructions

In a deep dish pan, bring the water to boil, add salt and put in the rice vermicelli noodles. Let it cook for 5-6 minutes( until almost cooked.)drain it and keep aside.
Warm some ghee in a medium-sized pan, fry the cashews till light brown, take it out.
In the same oil, put in some cumin seeds, chopped green chillies and mix.
When these start to pop, add in the chopped onions and saute till they are light brown.
Add red chilli powder, salt and chopped tomatoes to it and cook for 2-3 minutes.
Put in the chopped carrots, tofu and peas and let them cook for another 2-3 minutes.
Now add the boiled rice vermicelli and mix well. Let it cook for 2 minutes.
Switch off the, serve the vermicelli pulao piping hot, garnished with fried cashews and freshly chopped coriander.

Video

Notes

Do not over boil the vermicelli as it could turn into a sticky lump.
Always boil the noodles and vermicelli till it is almost cooked because they will cook again for 2-3 minutes with the veggies.
Use the required amount of ghee or oil because it prevents the vermicelli from sticking together.
Also, for the better taste and nutrition ghee is what I prefer for the recipe.
Do not use garam masala or extra spices as it will make the vermicelli pulao bitter.
Keep pre-prep veggies in your refrigerator to reduce the cooking time.

Nutrition