Vermicelli Pulav Recipe Video
Summary
Ingredients
| Sevai | 2 Cup (32 tbs) (Rice Sevai) | |
| Oil | 3 Teaspoon | |
| Sliced green pepper | 1⁄2 Cup (8 tbs) | |
| Onion | 1⁄2 Medium, sliced | |
| Green peas | 1⁄2 Cup (8 tbs) | |
| Grated carrots | 1⁄2 Cup (8 tbs) | |
| Green beans | 1⁄4 Cup (4 tbs) | |
| Grated ginger | 1 Teaspoon | |
| Green chili | 1 Medium, chopped | |
| Salt | To Taste | |
| Clove | 4 | |
| Black peppercorns | 4 | |
| Bay leaves | 2 Medium | |
| Cinnamon | 1 Inch |
Nutrition Facts
Serving size
Calories 349 Calories from Fat 48
% Daily Value*
Total Fat 5 g8.2%
Saturated Fat 0.54 g2.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 110.6 mg4.6%
Total Carbohydrates 63 g20.9%
Dietary Fiber 5.5 g22%
Sugars 5.9 g
Protein 11 g22%
Vitamin A 4.6% Vitamin C 36.4%
Calcium 2.4% Iron 11.1%
*Based on a 2000 Calorie diet
Directions
Heat oil in a pan and add cumin seeds, whole garam masala and onion. Saute onion till it gets translucent.
Add green chillies and grated ginger, saute for a while.
Add vegetables and mix, sprinkles some salt, cover and cook for 5 mts.
Add boiled sevai, salt, mix, cover and cook for 2 mts on low flame.
Serve with Raita, pickle or chutney!
Editors Review
Pulav, the common seasoned rice preparation of South Asia is made with different variations these days. Here is a recipe by chef Madhura to make Vermicelli Pulav in quick and easy steps reprising the taste and feel of noodles. Good for lunch snacking!Chef
