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Saturday, July 26, 2014

Vermicelli pilaf/pulao

  1. Bring a sauce pan of water to boil. Add vermicelli and boil on low till soft. Take out and drain in a colander in cold water. (to prevent sticking)
  2. Cut potatoes and cauliflowers into bite sized pieces. Microwave with water for 3-4 mins or till al dente. 
  3. In a non-stick frying, heat 1 tsp cooking oil,  add minced onions, mustard seeds (can skip), curry leaves, minced green chilis (I used 2 ), green peas, turmeric, salt. Stir. Add  drained potatoes and cauliflower that you steamed first. Next, add the vermicelli. Add spicy cashews (or dry roasted ones). Taste for salt.
I had it for breakfast today with tea. The instruction packet asked us to fry the vermicelli for pulao. I prefer to boil them.

Some variations use tomatoes and carrots. This preparation is similar to my breakfast poha or chirer pulao recipe. 

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