Indian Cooking Suggestions: How To Make Vermicelli (Seviyan) Pulav For A Fast And Luscious Breakfast

Vermicelli is a quite common ingredient utilized in completely different regional cuisines in India

Highlights

  • Vermicelli seems to be like a thinner model of noodles or spaghetti
  • Vermicelli is usually touted as a wholesome inclusion to the meals
  • This vermicelli pulav could be ready below 15 minutes

Are you in search of a fast and scrumptious recipe to begin the day with? If sure, then this text is only for you! Mornings for many of us are extraordinarily hectic; therefore we’re in a continuing seek for recipes that may be put collectively in a jiffy. In the event you go searching, a lot of the breakfast dishes are hassle-free and could be consumed on-the-go. Including to the listing, we deliver you a lip-smacking vermicelli pulav recipe that’s filling and could be ready below 15 minutes.

Vermicelli (or as we name it seviyan) is a quite common ingredient utilized in completely different regional cuisines in India. It seems to be like a thinner model of noodles or spaghetti and is usually used to arrange a number of candy and savoury dishes, with the most well-liked one being ‘kheer‘. Resulting from its no fats, no ldl cholesterol and low sodium content material, vermicelli is usually touted as a wholesome inclusion to the meals.

This vermicelli pulav recipe can be termed as a savoury model of the a lot fashionable ‘kimami seviyan‘.

Additionally Learn: Make Sooji Sewiyan Tikki For Your Household If You Need To Strive One thing Totally different

s2onfd8oVermicelli is touted to have no fats, no ldl cholesterol and low sodium content material

Here is The Recipe For Vermicelli (Seviyan) Pulav:

Elements:

Vermicelli/seviyan- 1 cup

Ghee- 1 tablespoon

Cardamom- 2

Cinnamon- 1 stick

Clove- 2

Bay leaf- 1

Cumin (jeera) seeds- half teaspoon

Onion- half cup (finely sliced)

Inexperienced chilli- 1 (chopped)

Ginger- half teaspoon (julienne)

Turmeric- lower than half teaspoon

Salt and sugar- as per style

Cashew nuts and raisins- 6 to eight every

Water- 1.5 cups

Technique:

Warmth the water and add turmeric to it.

Dry roast the vermicelli in a kadhai until it’s golden brown in color. Hold apart.

Pour the ghee within the kadhai and fry the cashew nuts and raisins. Hold them apart.

Add bay leaf, clove, cinnamon, cardamom and cumin to the kadhai and sauté until the spices begin crackling.

Add the onions and inexperienced chilli to it and fry until the onions flip translucent in color.

Now, add ginger, turmeric-infused water, cashews nut, raisins, salt and sugar within the kadhai.

After 30 seconds, add the roasted vermicelli and blend all the pieces effectively.

Shut the lid and let the pulav cook dinner on medium flame for 6-7 minutes.

Your vermicelli pulav is able to indulge.

Cooking tip: You can even add some greens and dry fruits and nuts of your option to this recipe.

Vermicelli (seviyan) pulav can be a super dish to pack on your lunch field. Bon Appétit!

About Somdatta SahaExplorer- that is what Somdatta likes to name herself. Be it when it comes to meals, folks or locations, all she craves for is to know the unknown. A easy aglio olio pasta or daal-chawal and an excellent film could make her day.

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