Vemicelli Veg Pulao, Namkeen Semiya #Breakfast #20Minutes #LunchBox #Indian #GlutenFree recipe by @rekhakakkar

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. 
Course Breakfast, brunch
Cuisine Indian, indian cuisine
Keyword pulao, veg, vermicelli
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 355kcal
Author Rekha Kakkar


  • 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.



Calories: 355kcal