Replace rice with senviya for a lavish yet light dinner tonight!
Roasted semiya cooked with vegetables
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4
What you need:
Vermicelli – 2 cups, roasted semiya
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 cubedk
Green peas – fistful (optional)
Mint leaves – 12-15 leaves
Coriander leaves for garnish
Ginger
Cloves – 2
Cinnamon stick – 1
Green cardamom – 1-2
Bay leaf – 1
Cumin seeds – 1/2 tsp
Oil – 1 tbsp
Ghee – 1 tbsp
How to make:
- Heat a heavy bottomed vessel, add ghee/oil, once it’s hot, add cumin seeds and allow to brown. Add cinnamon stick, caradamom, cloves and bay leaf and saute for few seconds.
- Add sliced onions and saute for 4 mts. Add mint leaves and saute for 3 mts. Add mixed vegetables and saute 8-10 mts. 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 semiya pulao to a serving bowl and garnish with fresh coriander leaves.
