Rice Vermicelli Pulao

Ingredients list for Rice Vermicelli Pulao

• 1/2 packet Rice Vermicelli
• 4 tablespoons Green Peas
• to taste Salt
• 1 medium Carrot blanced, 1 cm cubes
• 5-6 French beans blanced, 1 cm pieces
• 5-6 florets Cauliflower blanched
• 1/4 cup Green peas boiled
• 1 teaspoon Cumin seeds
• 1 inch piece Ginger finely chopped
• 1 medium Onion finely chopped
• 2 Green chillies slit
• 1 medium Green capsicum 1 cm cubes
• 2 tablespoons Lemon juice

Method

1. Heat five cups of water, bring it to a boil, add vermicelli, salt and two tablespoons of oil. Cook till just done.
2. Drain, refresh under cold water and keep aside. Heat remaining oil in a pan, temper with cumin seeds.
3. Add ginger and onion. Sauté well till the onion turns light brown. Add green chillies and stir.
4. Add blanched vegetables and capsicum and sauté for four to five minutes. Add cooked vermicelli, salt and stir gently.
5. Cook for five to six minutes. Remove from heat. Mix in lemon juice and stir gently. Serve hot.

Nutrition Info