Vermicelli Pulao

1. 1

   Step 1

   • a.Prepare the Vermicelli: If using unroasted vermicelli, heat a wide, heavy-bottomed pan over low-medium heat. Dry roast the vermicelli for 4-5 minutes, stirring continuously, until it turns a light golden brown and aromatic. Transfer to a plate and set aside. This step is crucial for a non-sticky pulao.
2. 2

   Create the Tempering (Tadka): Heat oil in the same pan over medium heat

   • a.Add the mustard seeds and allow them to splutter. Then, add the urad dal and chana dal, and sauté for about a minute until they turn golden. Add the optional cashews and sauté for 30 seconds.
3. 3

   Step 3

   • a.Sauté Aromatics and Vegetables: Add the asafoetida and curry leaves to the pan and sauté for a few seconds. Add the finely chopped onion, grated ginger, and slit green chilies. Sauté for 2-3 minutes until the onions become soft and translucent. Add the mixed vegetables and cook for another 3-4 minutes until they are slightly tender-crisp.
4. 4

   Cook the Pulao: Stir in the turmeric powder and salt

   • a.Pour in 2.5 cups of hot water and bring the mixture to a rolling boil. Reduce the heat to low, add the roasted vermicelli, and mix gently just to combine. Be careful not to over-mix.
5. 5

   Step 5

   • a.Steam and Rest: Cover the pan with a tight-fitting lid and cook on low heat for 6-8 minutes, or until all the water is absorbed and the vermicelli is cooked through. Turn off the heat and let it rest, covered, for 5 minutes. This allows the vermicelli to steam further and become fluffy.
6. 6

   Step 6

   • a.Garnish and Serve: After resting, open the lid and gently fluff the vermicelli with a fork to separate the strands. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve the Vermicelli Pulao hot.

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