Vermicelli Veg Pulao
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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 200 grams vermicelli
- 2 tablespoon ghee/oil
- 800 ml water
- 5-8 pieces of cashews kaju
- 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
- A few strands of green coriander chopped( hara dhania)
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.