Vermicelli Pulao

Vermicelli is cooked with vegetables and spices to make this colourful and beautifully aromatic dish. You may enjoy this on its own, but it tastes simply great with spicy curries.


Serves 4-5


3 tablespoons Ghee

2 cups/160g unroasted vermicelli

2 tablespoons cashew nuts, halved

1-inch/2.5-cm long cinnamon

2 cloves

1 star anise

1 bay leaf

1 teaspoon cumin seeds

2 medium onions, finely chopped

10 garlic cloves, peeled and finely chopped

1 teaspoon peeled and finely grated fresh ginger

1 medium tomato, finely chopped

1½ cups chopped mixed vegetables (like carrots, baby corns, green peas, capsicum)

4-5 fresh red chilli peppers, chopped into roundels

Salt to taste

¾ teaspoon turmeric powder

1 teaspoon lime juice

Coriander leaves to garnish


  1. Place 1 tablespoon Ghee and vermicelli in a pan and set over low heat. Stir gently until the vermicelli turns golden. Remove to a plate.
  2. Add the remaining Ghee to the same pan. Add the cashew nuts and roast until golden.
  3. Add the cinnamon, cloves, star anise, bay leaf and cumin seeds. Stir gently until fragrant.
  4. Add the onions, increase the heat to medium-low, and stir until tender and translucent. Add the garlic and ginger and stir until fragrant.
  5. Add the tomato and cook until mushy, stirring frequently.
  6. Add the vegetables, cover and cook until just tender. Add the chillies, salt and turmeric. Mix well.
  7. Add 3¼ cups/815ml water and bring to a boil. Add the roasted vermicelli. Stir gently to mix. Cover the pan. Reduce the heat to low and cook until the water is absorbed, 3-5 minutes, stirring once or twice in between.
  8. Add the lime juice and mix. Taste and adjust the seasoning if necessary. Turn off the heat.
  9. Leave it covered on the warm stove for 5 minutes. Serve garnished with coriander leaves.

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