Skip to main content

Instant OPOS Vermicelli Pulav /Biryani in 5 mins


What has brought you to this page is your search for a healthy breakfast option, right? Or you might be looking for a healthy snack idea for preschoolers or elders alike. When health tops the list of your priorities, can taste be left behind? Of course, you are often constrained for time when it comes to making healthy snacks. But not once you learn this one pot one shot vermicelli recipe. This instant OPOS vermicelli pulav biryani recipe takes inspiration from Jyothi Cooking Book.


What is One Pot One Shot (OPOS)

If I dub OPOS as culinary magic, I won't be wrong. OPOS practitioners and students love one pot one shot technique for its sheer role in helping give you healthy, instant, and nutritious food, irrespective of your ethnic cuisine type. Whether you are a Punjabi, Bihari, Bengali, Madrasi, Malayali, Odiya, or from any part of the country (can't say about Western cuisine), you will fall for this technique if you give it a try once.

Okay, I do not want to hijack this post by giving you a lecture on OPOS, a culinary technique, which is the brainchild of Mr. Rama Krishnan. 

Instant Noodles - Na Instant Maggi - Na Instant Biryani Vermicelli

Think of instant food, and 2-minute maggi will flash your mind in an instant. But there is more to instant food than instant maggi. What if we give you a no-fail recipe for instant biryani vermicelli that is more of a visual treat and tastes just like your favorite maggi. But our instant vermicelli upma or biryani has the advantage of being a healthy snack option, which is made with whole wheat semolina.

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.





OPOS Vermicelli upma/biryani

1 cup- dry roasted vermicelli (I keep unroasted vermicelli on a hot skillet or tawa after making rotis and the vermicelli is roasted on its own..just stir it once or twice)
1 cup- water (+3tsp water)
1 onion
1 tsp oil
1 tsp- OPOS ginger-garlic paste
boiled black chana/white chickpeas/black gram/ white peas/green peas (whatever is easily available)
1 potato (optional), carrot, peas
salt as per taste
sugar 2 pinches (I added jaggery, as I do not buy white sugar)
turmeric
Garam masala
How to make instant vermicelli upma
1. Dry roast vermicelli. Keep aside. Chop potatoes into small pieces and marinate them with little salt, sugar, and turmeric.

2. Take a 2 or 3-liter pressure cooker.
3. Add 3 tsp water and 1 tsp oil.
4. Layer sliced onion on top of the oil-water layer.
5. Add green chilly if you want.
6. Layer chopped, marinated potatoes(do not make them too big- smaller the better), carrot, peas. Also, layer boiled chickpeas or green peas or any other vegetables of your choice. Spread vermicelli as a layer on top of it.
7. Layer garlic ginger paste on top of it.
8. Sprinkle salt, turmeric, and garam masala. DO NOT MIX.
9. Add water without disturbing the layers.
10. Cover with lid and weight (whistle).
11. Cook on a high flame for 2 whistles.
12. Release pressure. Mix everything gently, ensuring the masala coats the vermicelli well. Cover for 5 minutes and enjoy instant vermicelli upma or OPOS pulav with vermicelli.
13. This is going to be the yummiest vermicelli pulav ever that you have tasted. You can trsut my word for it.
The OPOS vermicelli recipe gives you non-sticky vermicelli upma. What more do you need? If you wish, you may still sprinkle little oil on top of the vermicelli before closing the lid and pressure cooking.






Earlier, I had 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


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

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Instant Energy Bars: A Gluten-Free, Sugarless, Vegan Recipe

Looking for a gluten-free energy bar recipe? Well, we have got you sorted here. Check this immensely quick and flavorful energy bars recipe and take a trip down the memory lane, because the amaranth bars will remind you of milk toffees you used to indulge in during childhood. So this is surely a kid-friendly recipe without white sugar. Sweetened with jaggery, the sprouted quinoa, amaranth bars are a sheer delight to indulge in. Are you ready to indulge in these vegan energy bars?

One vegan energy bar recipe that you would want to make again and again for your tiny tots as well as the kid in you. The instant energy bars have been validated by a few guests too, who were here right in time to relish the gluten free quinoa bars.

My guests were amazed that the instant amaranth bars sugarless tasted yummy and wondered whether they were sampling a bar or a toffee.


The protein-rich bars have an edge over many available bars on the market. These :


use sprouted quinoa flouruse sprouted amaranth…

Eggless Cake Without Raising Agents: A No Baking Powder, No Baking Soda Sponge Cake Recipe

When you are able to bake an eggless cake without raising agents, your happiness knows no bounds, right? This is exactly what I am in for today. What started as an experiment has worked out wonders for me.


I was trying to hone my cake baking skills while learning a few baking basics. Then struck this idea of baking a cake without baking powder or baking soda. A loved one is suffering from histamine sensitivity, and these chemical agents trigger urticaria, which gives me goosebumps. So I decided to go the other way round - baking an eggless cake without raising agents.

You need a light flour here - something that would effectively replace maida/all-purpose flour/refined flour/white flour. I remember one dhaba wala telling me once about how they replace maida sometimes - using a mix of jau and rice flour.

So this is exactly what I needed. This has given me one of the simplest yet tastiest cakes. Please do not change the flours, as I am unsure how any other flour would work here. I will…

OPOS Sambar: Hotel-Style Sambar With No Fuss; Ready in 10 Minutes

Think of South Indian food, and idli, sambar, and dosa would strike your mind first of all! Isn't it?






















Yes, this is the quintessential south Indian menu that has become widely popular world over for its rich taste, unique flavors, and nutritional boost! Well, this is exactly what inspires most of us north Indians to cook south Indian food. I  must admit I love Chettinad cuisine, Malayali food, and of course, Tamil recipes. One thing they have in common is the inclusion of coconut, which makes food more rich and flavorful, though the time of inclusion may vary!

Savor any recipe bursting with coconut flavor and you would want to have it again and again. At least, this is my experience! South Indian food has been instrumental in making me a coconut lover. Don't believe?

Taste food from south Indian cuisine and you would know it yourself. The best thing is south Indians make the most yummiest of food in the simplest of way while not tempering much with the nutritional portion.

In …

Authentic South Indian Recipes

Authentic South Indian Recipes
If you love south Indian food, do not leave without checking this page. Dedicated to Chitra Balachander, a south Indian homemaker, the page is all about taking a journey into her south Indian kitchen. Travel with me to her kitchen to savor traditional south Indian food.

North Indian Punjabi Recipes

North Indian Punjabi Recipes
If Punjabi recipes tempt your taste buds, then this page is a must-visit. Take a peep into Anita Chahal aunty's kitchen and see what authentic Punjabi food is all about. You will also find fusion recipes from Anita aunty's Punjabi kitchen. Not to mention, she has started to share OPOS recipes as well.