Vegetable Vermicelli Pulao Recipe – Easy Indian One-Pot Meal

Last Updated on 4 months by Neha Deshmukh

Vegetable Vermicelli Pulao Recipe – Easy Indian One-Pot Meal

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting meal that doesn’t take forever to make. This Vegetable Vermicelli Pulao is exactly that – a flavourful, aromatic, and surprisingly easy one-pot wonder. I first made this when I was craving something light yet satisfying, and it’s been a family favourite ever since! It’s perfect for a quick weeknight dinner or a festive lunch.

Why You’ll Love This Recipe

This Vegetable Vermicelli Pulao is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s packed with veggies, making it a relatively healthy and balanced meal. And honestly, the aroma while it’s cooking is just heavenly. Plus, it’s a fantastic way to use up any leftover vegetables you have in the fridge.

Ingredients

Here’s what you’ll need to create this delightful pulao:

• 1 tsp ghee (approximately 5ml)
• 1 cup vermicelli (approximately 100g)
• Handful coriander, chopped (approximately 1/4 cup)
• Handful mint, chopped (approximately 1/4 cup)
• 1 green chilli, finely chopped
• 2 tbsp ghee (approximately 30ml)
• 2 bay leaves
• 3 cardamom pods
• 1 inch cinnamon stick
• 4 cloves
• 1 star anise
• 1 tsp cumin seeds
• 15 cashews
• 1 onion, finely chopped
• 1 tsp ginger-garlic paste (approximately 5g)
• ½ cup capsicum, chopped (approximately 75g)
• ½ cup carrot, chopped (approximately 75g)
• 2 tbsp peas (approximately 30g)
• 5 beans, chopped (approximately 75g)
• ½ – 1 tsp garam masala (adjust to taste)
• ½ – 1 tsp salt (adjust to taste)
• 1 ½ cup water (approximately 360ml)
• 2 tsp lemon juice (approximately 10ml)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine.

• Ghee: Don’t skimp on the ghee! It really adds a beautiful richness and flavour. You can use butter if you prefer, but ghee just elevates it.
• Whole Spices: The whole spices – bay leaves, cardamom, cinnamon, cloves, and star anise – are key to that authentic Indian aroma. Don’t be tempted to skip them! Lightly toasting them in ghee releases their full flavour.
• Vermicelli: I prefer using a thin vermicelli (sevai) for this pulao. It cooks quickly and has a lovely texture. Make sure it’s not the roasted variety, as we’ll be roasting it ourselves.
• Vegetables: Feel free to swap in your favourite veggies! Cauliflower, potatoes, or even mushrooms would work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the vermicelli. Heat 1 tsp of ghee in a pan and add the vermicelli. Roast until it turns golden brown and fragrant. This usually takes about 3-5 minutes. Be careful not to burn it! Set aside.
2. Now, make the green paste. Blend the coriander, mint, and green chilli into a smooth paste. A little water can help if needed.
3. Heat 2 tbsp ghee in a kadai or deep pan. Add the bay leaves, cardamom pods, cinnamon stick, cloves, star anise, and cumin seeds. Sauté for about 30 seconds until fragrant.
4. Add the cashews and sauté until they turn lightly golden. Then, add the chopped onion and ginger-garlic paste. Sauté until the onions soften and turn translucent.
5. Time for the veggies! Add the chopped capsicum, carrot, peas, and beans. Stir-fry for about 2 minutes.
6. Add the prepared herb paste, garam masala, and salt. Cook for another minute until everything is nicely combined and fragrant.
7. Pour in the water, bring it to a boil, and then gently add the roasted vermicelli. Mix well to ensure the vermicelli is submerged.
8. Cover the pan and simmer for about 7 minutes, or until all the water is absorbed and the vermicelli is cooked through.
9. Let the pulao rest for 5 minutes with the lid on. This allows the flavours to meld together beautifully. Fluff gently with a fork before serving.
10. Finally, drizzle with lemon juice and garnish with extra cashews. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan when roasting the vermicelli. Roast in batches if necessary.
• Keep a close eye on the spices while sautéing – they can burn quickly!
• Adjust the amount of green chilli to your spice preference.
• If the pulao seems dry, add a splash more water.

Variations

• My Family’s Favourite: My kids love it when I add a handful of raisins along with the cashews for a touch of sweetness.
• Spicy Kick: For a spicier version, add a pinch of red chilli powder along with the garam masala.
• Extra Veggies: Feel free to add other vegetables like potatoes, cauliflower, or mushrooms.

Vegan Adaptation

To make this Vegetable Vermicelli Pulao vegan, simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil. The flavour will be slightly different, but still delicious!

Gluten-Free Adaptation

This recipe is naturally gluten-free as long as you use gluten-free vermicelli. Always check the packaging to be sure!

Spice Level Adjustment

Don’t like too much heat? Reduce or omit the green chilli. Love a fiery kick? Add an extra chilli or a pinch of cayenne pepper.

Festival Adaptations

This pulao is a wonderful addition to festive meals! It’s particularly popular during Janmashtami and Navratri, where vegetarian dishes are often preferred.

Serving Suggestions

This Vegetable Vermicelli Pulao pairs perfectly with:

• A simple raita (yogurt dip)
• A side of papadums (Indian crispy wafers)
• A refreshing salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of vermicelli works best for pulao?

Thin vermicelli (sevai) works best. It cooks quickly and has a delicate texture. Avoid the pre-roasted variety.

Can I use a different oil instead of ghee?

Yes, you can use any cooking oil you prefer, but ghee adds a unique flavour that’s hard to replicate.

How can I make this pulao more colourful?

Add some vibrant vegetables like red bell peppers, purple cabbage, or sweetcorn.

Can I add paneer or other proteins to this pulao?

Absolutely! Cubed paneer, chickpeas, or even shredded chicken would be delicious additions.

What is the best way to roast the vermicelli without burning it?

Roast it over medium heat and stir frequently. It burns quickly, so keep a close eye on it!