Vermicelli Pulao

An easy to prepare, filling and delicious Pulao which can be served at breakfast or lunch. Ready in just fifteen minutes and is a real saviour when having guests. Link to the ‘All purpose chutney’ used in the pulao is given below.


1 cup vermicelli

1.5 cups of boiling water

2 tsps ghee/ clarified butter for roasting the vermicelli

A mixture of 2tbsps ghee and 3tbsps oil for seasoning.

1 small capsicum chopped

1 small carrot chopped

1 large onion chopped fine

A fistful of peas

4 tbsps of all purpose chutney

2 inch piece of cinnamon

4 cloves

1 bay leaf

4 cardamom

1 tsp Biryani masala

1/2 tsp lemon juice

2tsps finely chopped coriander leaves



Roast the Vermecilli in ghee to a golden brown. Keep aside. Heat the ghee and oil mixture in a pan. Drop in the cinnamon, cloves, cardamom and bay leaf. After it splutters drop in the onions, carrots and peas. Add salt and saute till the onion turns translucent. Add the chopped capsicum and the ‘All purpose chutney’ and continue to saute for a couple of minutes. Add the Biryani masala and saute for a minute. Pour in the boiling water and bring the mixture to a boil. Drop the roasted Vermecilli and once it starts boiling lower heat cover and cook for around seven to eight minutes. Garnish with finely chopped coriander leaves and lemon juice. Mix well and serve hot.

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