Vermicelli Pulao | Sevai Pulao Recipe

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Vermicelli Pulao | Sevai Pulao Recipe

A simple, easy and healthy recipe – vermicelli pulao or sevai pulao. Vermicelli is a good and healthy substitute for noodles. Vermicelli pulao is a great tiffin snack or breakfast option. You can add your favourite veggies and make this recipe as per your choice. We have used peas, corn, carrots, spring onion and capsicum.

This is a versatile dish and you can have your version of it. For a different taste you can also add tomato ketchup or red chilli sauté and cook this in onion-tomato gravy.

We have also shared the recipe of Sweet Vermicelli / Meethi Seviyan

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If you are looking for more breakfast / lunch box recipes, do have a look at our these recipes:

Moong Dal Paratha
Indian Style Masala Pasta
Onion Rava Paniyaram
Baked Nutty Beetroot Tikkis
Doodhi Muthia
Besan Chilla with Carrot Paneer Stuffing

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Vermicelli Pulao | Sevai Pulao Recipe

Author Name : Drashti Dholakia & Bela Dholakia

a simple, easy and healthy recipe - vermicelli pulao or sevai pulao. Vermicelli is a good and healthy substitute for noodles. Vermicelli pulao is a great tiffin snack or breakfast option.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast, snacks

Cuisine Indian

Servings 2 people

Calories 532 kcal

Ingredients (1 cup = 240 ml) 

1x2x3x

US Customary - Metric

For roasting vermicelli:

• 1.5 teaspoon oil
• 1 cup vermicelli/ sevai/semiya

For making pulao:

• 1 teaspoon oil
• ½ teaspoon cumin seeds / jeera
• 1 piece of green chilli
• 1/4 cup peas & corn
• ½ medium sized carrot chopped (or 1/3 cup chopped carrots, peas and corn)
• ¼ cup chopped spring onion
• ¼ cup chopped capsicum we have used yellow & green capsicum
• 6-7 cashews
• 1 to mato finely chopped
• 1.5 cups water
• ½-1 teaspoon lemon juice or as required
• salt to taste

Instructions

 

For roasting vermicelli

• Heat 1.5 teaspoon oil in a pan and add vermicceli/sevai. Saute on a medium flame till light golden in colour. Remove on a plate and set aside.

For making pulao

• Heat oil in a non-stick pan and add cumin seeds and green chilli.
• When seeds splutter, add mixed veggies (peas, corn, carrots) and sauté for 1-2 minutes.
• Now add chopped spring onions, mixed capsicum and cashews and sauté for another 2-3 minutes.
• Then add chopped tomatoes, mix and add water and salt. Boil for 2-3 minutes.
• Add roasted vermicelli, mix and cook till all the moisture gets absorbed. Stir gently in-between.
• Switch off the flame and add lemon juice.
• Serve hot or warm and enjoy.

Video

Nutrition

Calories: 532kcalCarbohydrates: 106gProtein: 7gFat: 8gSaturated Fat: 1gTrans Fat: 1gSodium: 239mgPotassium: 305mgFiber: 4gSugar: 4gVitamin A: 3199IUVitamin C: 17mgCalcium: 44mgIron: 2mg

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