Vermicelli Pulao is a simple recipe, and it is full of flavors. This recipe calls for very few ingredients. Vermicelli pulao is a recipe where you can sneak more vegetables to your diet. I usually add extra veggies than this recipe needs. You can add or reduce the amount of veggies as per your desire.
I tweaked this recipe a lot, trying not to over power with flavors.
The best thing about vermicelli pulao is that it freezes well too. You can have it for breakfast, lunch, dinner or snack.
1 Star anise
1 piece cinnamon stick ( 1 inch)
1/2 tsp of mustard
3/4 cup of onion chopped/sliced
1/2 cup of tomato chopped
1 tsp of sliced ginger
3 green chilies (give or take 1 chiliy)
2 cups of mixed vegetables cooked (carrot, beans, peas)
2 cups of roasted vermicelli
1 tbsp of cilantro
a pinch of tumeric
Salt to taste
Start by seasoning with anise, cinnamon, cardamom and mustard. Once the mustard splutters add the onions, chilies and ginger. Add the tomatoes when the onions get translucent. Season it with a pinch of salt and tumeric. Saute it until the tomatoes are mushy. This process will take about 7 mins.
At this point add the cooked veggies to the pan. Saute it for a minute.
Add about 3 cups of water and bring to boil. Add salt to taste.
Now add the vermicelli. Stir and cover it with lid. Cook for about 10 mins.
Stir in the cilantro. Cilantro is totally optional.
Goes really well with sambar and coconut chutney.