Sev Pulao / Vermicelli Pulao

As for sev / vermicelli , I have always known them to be into the milk and then simmered with some sugar and condensed milk to be made into a blissfully tasty Sevai Kheer / Simayer Payesh / vermicelli kheer. But then I saw recipes with sev / vermicelli , salty recipes, like sev upma and this Sev Pulao. And some lovely options opened up before me!! Lovely isn’t it!!

I make this sev pulao / vermicelli pulao when I like to have a heavy breakfast and sometimes I make it for lunch when I want to have a light meal. This is also a good lunchbox idea!! I was in rather short of “Chanachur”, or otherwise it would have been a good combo to have with. Soft and crunchy...at the same time!!

Fry the vermicellis in ghee  until lightly golden.

Heat ghee and add the whole spices for some seconds.

Add the veggies and sprinkle the salt and sugar and saute for some minutes.

Then add garam masala powder and water and let it come to boil.

Then add the sev, cashew nuts and raisins and cook until all the water is evaporated.

Once done sprinkle the chopped coriander leaves and put off the flame.

Meanwhile my husband’s colleague has brought us a huge box of Indian sweets from India. They are a mixture of almost everything I love, from Laddu to Kaju Katli to Amriti!! Simply delish!! So while my husband was busy shaving this evening, I got myself laddus and kaju katlis...but I think he noticed!! But really who cares??? I am eating laddu after almost a year and I don't feel guilty!!

Sev Pulao / Vermicelli Pulao

Serves 4

Ingredients:

1 and ½ cup sev

½ inch stick of ginger - minced

A handful of green peas

A handful of small florets of cauliflower

A handful of baby carrots / 1 medium carrot – peeled and chopped

A handful of sweet corn

A handful of roasted – unsalted peanuts

A handful of raisins – golden / brown

A handful of fresh coriander leaves – chopped

1 tsp garam masala powder

1 medium cinnamon stick

3 green cardamoms

3 cloves

2 tsp + 1 tbsp ghee

A pinch of salt

1 tbsp sugar

Method:

Heat 2 tsp ghee in a pan / kadai / dutch oven, and add the raw sev in it.

Saute on low flame continuously for a minute or two or until the sev gets lightly golden in colour.

Once done, transfer all the sev in a separate bowl and keep aside.

In the same cooking vessel, heat the remaining ghee and add in the whole cinnamon stick, green cardamoms and clove.

Lightly sauté for half a minute or until the ghee becomes aromatic and then add all the veggies and minced ginger into them.

Sprinkle some salt over them and cook for 3-4 minutes or until they are little cooked and coloured from outside.

Now add the sugar and add 3 cups of water (the amount of water should be double the amount of sev / vermicelli ). Taste and check for the salt and sugar in the water. The pulao should be a little sweet with a little saltiness.

Let the water come to a boil and then add the roasted vermicelli into the water.

Add the garam masala powder, cashew nuts and raisins into them.

Give a good stir and put cover.

Cook covered for 6-7 minutes or until all the water is completely evaporated and the sev / vermicelli is completely cooked and soft.

Sprinkle the chopped coriander leaves over them and put off the flame.