Delicz Roasted Vermicelli Pulao Recipe

To begin the preparation of Delicz vermicelli pulao.

Heat a heavy bottomed vessel, add ghee + oil, once it’s hot, add cumin seeds and allow to brown.

Add cinnamon stick, cardamom, cloves and bay leaf and sauté for few seconds.

Add sliced onions and saute for 4 minutes. Add mint leaves and ground paste and saute for 3 minutes.

Add mixed vegetables and saute 8-10 minutes. Remove lid and mix well.

Add the roasted vermicelli and green peas (if using) mix well. Add 3 1/2 cups of hot water and bring to a boil. Reduce flame; place lid and cook till the semiya and vegetables are cooked.

Remove lid, mix well. Remove the Vermicelli pulao to a serving bowl and garnish with fresh coriander leaves.

Ingredients

Delicz Vermicelli 2 cups - roast 2 tsps. ghee on low to medium flame till golden brown

Onion 1, large, sliced

Carrot 1, medium sized, peeled and cubed

French beans 5, nip ends and cut into 1/2" pieces

Potato 1, medium sized, peeled and cubed

Green peas fistful (optional)

Mint leaves 12-15 leaves

Coriander leaves for garnish

Cloves 2

Cinnamon stick 1

Green cardamom 1

Oil 1 tbsp

Ghee 1 tbsp, heaped

Water 3 1/2 cups (hot)

Salt to taste

To grind into a paste:

Fresh coconut 2 tsps.

Fennel seeds 1 tsp

Ginger 1/2" piece

Green chilies 2-3 (adjust to suit spice level)

Coriander leaves 2 tsps, finely chopped.