Vermicelli pulao (Semiya Vegetable Pulao)

Before i even thought about making this, myself and my husband we had a serious discussion for fixing on a dinner menu. We both gave veto to dosa's, idli's, upma's and roti's, Phewww !! i know there are too many other things to worry about like treasure hunting all the potatoes my daughter had hidden in the kitchen cabinets :D

But then i remember seeing all the amazing pulao & biriyani recipies made with vermicelli. This is the first time i made this and definitely wont be the last time. Its easy to make and more importantly yumm!

Preparation time: 10 mins

cooking time: 15 mins

Serves : 3 to 4



For tempering:

  • Oil - 2 tbsp
  • Whole garam masalas (Bay leaf, Cloves, cinammon sticks) - 2 each
  • Cumin seeds / jeera - 1 tsp
  • Fennel seeds - 1 tsp
  • Green chilli - 2 (cut vertically)
  • Chopped cashew nut (Optional)

Other Ingredients:

  • Roasted Vermicelli (Semiya) - 1 1/2 cup
  • Finely chopped / diced vegetables - 2 cups (Carrots, Bell peppers, Potato, Green peas)
  • Chopped Onion - 1/4 cup
  • Tomato - 1 
  • Ginger garlic paste - 1 tbsp
  • Mint leaves - 15 to 20
  • Thin coconut milk - 1 cup + 2 cups water
  • salt - to taste


I just made my version of


 with little variations. Its super simple and delicious and mainly kid friendly (Yes, every meal we decide it mostly will be our daughter friendly) 

In a kadai add ghee and once hot saute all the garam masalas, nuts and green chilli. In a minute add onion and saute until the raw smell is gone. Then goes the tomatoes and other vegetables

Once the veggies are cooked add roasted vermicelli and give a good mix. Now add coconut milk and water, then cover & cook it for 5 to 10 mins by stirring occasionally in between. when its almost done add mint leaves and mix. 

Tadda !! Lip smacking meal is ready in no time.


  • Make sure to keep stirring occasionally to avoid burnt pulao.
  • choice of veggies can be personalized
  • And yes not to forget mint makes it taste wonderful. 

Enjoy and Happy cooking!