Semiya / Vermicelli Pulao

Semiya pulao

Ingredients (Serves 2)

1. Vermicelli – 1 cup

2. Ghee – 1 tsp + 1 tbsp

3. Cashews – 2 tbsp

    Raisins- 2 tbsp

4. Whole spices – Cardamom – 2, cloves – 4, cinnamon stick-1/2inch, fennel seeds – 1 pinch, cumin seeds – 1 pinch, bay leaf – 1

5. Ginger- 1/2 inch, roughly chopped

    Garlic – 3 small cloves, roughly chopped

    Green chilies- 2, roughly chopped

6. Onion – 1/2 cup, chopped

7. Turmeric powder – 1/4 tsp

    Kashmiri chilly powder – 1/2 tsp

    Garam masala powder – 1/4 tsp

8. Tomato – 1/2 small, chopped

9. Carrot – 1 small, cut into small cubes (Makes about 1/4 cup)

    Fresh/frozen green peas – 1/4 cup

    Green beans – 1/4 cup, chopped

10. Mint leaves – 2 tbsp

       Cilantro – 2 tbsp

11. Thin coconut milk – 1.5 cup

12. Salt – To taste

13. Cilantro – To garnish


1. Grind chopped ginger, garlic and green chilies to a coarse mixture.

2. Heat 1 tsp ghee in a pan at medium heat. Add the vermicelli and fry until golden, about 3 – 4 minutes at medium heat (if you are using roasted vermicelli, just fry it for 30 seconds until well-coated with ghee). Transfer to a plate and set aside.

3. In the same pan heat 1 tbsp ghee. Fry cashews until brown. Drain on to a paper towel. Next fry raisins until plump. Drain and set aside.

4. To the remaining ghee at medium heat, add whole spices and stir until fragrant. Next add onion and ground ginger mixture. Saute until onion starts to change color. Next add turmeric powder, chilly powder and garam masala powder. Stir for a minute and add chopped tomato, veggies and enough salt. Saute for 2- 3 minutes. Add in chopped mint and cilantro. Mix well and add the thin coconut milk. Taste-check for salt.  Bring to a boil and add the roasted vermicelli. Cover and cook for 8 – 10 minutes at medium-low or low heat stirring in between, until the vermicelli is done. Fluff gently. Set aside for 5 – 10 minutes. Serve with raita, pappad and pickle.

Semiya pulao

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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