Name: Shahi Semiya Pulao recipe by Shoba Bharathraj at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: Vermicelli - 1cup; Hot water - 1 1/2 cup; Turmeric Powder - a pinch; Onion - 1 Finely Chopped; Onion - 1 thinly sliced for garnishing; Cashewnuts and raisins - a handful; Paneer - few pieces; Salt - to taste; Tomato - 1 thinly sliced; Capsicum - 1/2 thinly sliced; Carrot - 1 thinly sliced; For Masala : Green chillies - 3 to 4; Garlic - 3 cloves; Cinnamon - 1 stick; Elaichi - 1; Coriander leaves - a handful; Mint - 4 leaves

ABOUT Shahi Semiya Pulao RECIPE

A simple yet delicious and nutritious dish. Easy to prepare.

Ingredients Serving: 4

Vermicelli - 1cup
Hot water - 1 1/2 cup
Turmeric Powder - a pinch
Onion - 1 Finely Chopped
Onion - 1 thinly sliced for garnishing
Cashewnuts and raisins - a handful
Paneer - few pieces
Salt - to taste
Tomato - 1 thinly sliced
Capsicum - 1/2 thinly sliced
Carrot - 1 thinly sliced
For Masala : Green chillies - 3 to 4
Garlic - 3 cloves
Cinnamon - 1 stick
Elaichi - 1
Coriander leaves - a handful
Mint - 4 leaves

Instructions

Grind together 3 to 4 green chillies , 3 garlic cloves, 1 cinnamon stick, 1 elaichi, a handful of coriander leaves and 4 mint leaves. Grind to a smooth paste.
Take a kadai. Fry onion till golden brown. Add tomato, carrots and fry well.
Now add little turmeric powder, ground masala and salt. Fry well.
Add vermicelli and add little garam masala.
Now add hot water and close the lid. Let it cook in a low flame for about 7 minutes.
Fry capsicum in another pan and add it to the vermicelli kadai.
Garnish with ghee fried cashewnuts, raisins and thinly sliced onions.

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