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Vemicelli Veg Pulao, easy one pot vegetarian dinner

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. 
5 from 2 votes
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Course: Breakfast, brunch
Cuisine: Indian, indian cuisine
Keyword: pulao, veg, vermicelli
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 283kcal
Author: Rekha Kakkar


  • 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)


  • 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.



  • 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.


Calories: 283kcal | Carbohydrates: 46g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 123mg | Potassium: 132mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2695IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg