Assorted veggies, apt spices make semiya pulao not only visually appealing but real treat to the taste buds. It is easy to make during busy mornings and also perfect for lunch box.
Ingredients
- 1 cup roasted semiya/vermicelli
- 1 medium onion, thinly sliced
- 1 large carrot, thinly sliced
- 4 -5 cashewnuts
- 1/4 cup cabbage, thinly shredded
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1 tsp everest kitchen king masala
- Salt to taste
- 2 tsp oil
Method
- Cook vermicelli separately. Boil water add the roasted vermicelli. Cook on a low flame for 2 minutes. Immediately drain water and set aside.
- Heat oil in a pan. Add cahewnuts sauté for a few seconds. To this add onion and salt, sauté until translucent
- Next add cabbage and carrot stir well. Now add red chili powder, turmeric powder, kitchen king masala. Combine well. Cover and cook on a low flame for 2 minutes.
- Finally add cooked vermicelli. Mix well and serve.
mylilindiankitchen.food.blog 