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Quick Vermicelli Pulav /Biryani in 5 mins


I do not eat noodles. Rather, hubby and I left eating noodles a few years back, when we came to know about their dark side. Then we decided to substitute noodles with wheat, suji, ragi vermicelli. I must tell you these little noodles taste as good as noodles, and the best part being these aren't wax coated like the latter.








Earlier, I have shared vermicelli chilli noodles recipe. This time I have taken inspiration from a friend Sangeeta Chandra's vermicelli upma recipe to come up with my vermicelli (sevai) pulav recipe. It's hit in my home.

Here I am sharing two ways to make vermicelli pulav. The newest method gives you tasty, tangy pulav. Do give this chatpati vermicelli pulav recipe a try.

I have followed one pot one shot OPOS method of Rama Krishnan.I am glad I found this method. It has made life easier for me.



Ingredients
1 cup vermicelli (roasted ; or dry roast it first)
vegetables of your choice( i have used 2 carrots, 1/2 cup peas, 1 potato)
turmeric, salt
3 tbsp curd
sambar masala or garam masala
coriander leaves
coriander powder
2 pinches of sugar
1 onion
1 tsp- ginger garlic paste
1 tsp oil +1 tsp 
1 tsp lime juice


Procedure
  1. Chop one onion.
  2. Put oil in a 2-or 3- liter pressure cooker.
  3. Add onion and ginger garlic paste.
  4. Close the lid and put on the flame.
  5. Wait for 1 whistle or 5 mts. Immediately turn off the flame.
  6. Meanwhile, chop vegetables of your choice and marinate them with curd, salt, turmeric, garam masala/sambar powder, sugar, coriander powder. 
  7. Alternatively, dry roast vermicelli and then wash it in hot water and immediately give it a cold bath. Keep it on a strainer so that it does not get sticky. 
  8. Open the pressure cooker, add 1 tbsp water and marinated vegetables evenly. Leave some space in between so that the steam can rise up.
  9. Pour vermicelli over the vegetables.
  10. Next add a layer of coriander leaves.
  11. Add salt and 1 tsp oil and cover the cooker lid.
  12. Wait for either 1 whistle or 5 minutes, whichever is earlier. 
  13. Just turn off the flame and release pressure.
  14. Sprinkle lime juice and pinch of sugar and mix everything well. 
  15. Enjoy chatpatta vermicelli pulav without any chutney. 
  16. Below is my old method of making vermicelli pulav, but I find the OPOS method of making pulav tastier, yummier, and easier! What about you?


quick vermicelli pulav











Quick Vermicelli Biryani Ingredients

Roasted Vermicelli- 1 cup
Peas- 1/4 cup
Potato-1 medium
Carrot- 1 large
Ginger grated
Onion-1
Tomato-1
Water, salt, oil (1 tsp)
Coriander powder
chana dal- 1/4 tsp
urad dal- 1/4 tsp
curry leaves
mustard seeds
green chilly

How to make quick vermicelli biryani/pulav

  1. Dry roast vermicelli. Let it cool.
  2. Then take 2 cups of water and add vermicelli to it.
  3. Keep it for boiling. Let it boil for 8-10 minutes.
  4. Drain, strain under cold water and keep aside on a sieve so that the water dries up.
  5. Chop carrots and potato.
  6. I steamed carrots, potato, tomato, and peas. You may choose to steam the veggies or fry them. I chose to steam them since it saved me oil and time. 
  7. Take oil in a pan.
  8. Add chana dal, urad dal, mustard seeds. Let them splutter.
  9. Add curry leaves and stir.
  10. Next add sliced onion.
  11. Cook & then add grated ginger & green chilly.
  12. Now add tomato.
  13. Stir and cook.
  14. Add salt and coriander powder.
  15. Next add the steamed veggies. If you have not steamed them, you can fry them here.
  16. Once the veggies are done, add boiled vermicelli.
  17. Mix well. Keep stirring for 2-3 minutes until the veggies and vermicelli have fused together.
  18. You may sprinkle lemon juice over the vermicelli.
  19. Enjoy your early morning breakfast with this health friendly tangy vermicelli pulav.
Feedback on vermicelli biryani/pulav


3 comments:

  1. Healthy breakfast option ..thanks for the share Ravneet.

    ReplyDelete
  2. Healthy breakfast option ..thanks for the share Ravneet.

    ReplyDelete
    Replies
    1. Glad, you liked it, Poonam. Thanks for stopping by!

      Delete

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