Coriander vermicelli pulao Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, chopped onions, and green chilies. Saute until the onions turn golden brown.
• STEP 2.Add ginger-garlic paste and saute for a minute. Then, add chopped coriander leaves and cook for another minute.
• STEP 3.Add vermicelli, salt, and water. Mix well and cover the pan. Cook on low heat until the vermicelli is cooked and all the water is absorbed.
• STEP 4.Garnish with some more chopped coriander leaves and serve hot with raita or a side salad.

Cooking Tips

• Make sure to roast the vermicelli in a little oil before adding it to the pan. This will prevent it from sticking together.
• You can add vegetables like carrots, peas, or bell peppers to make the pulao more nutritious and colorful.
• Adjust the spice level according to your taste by adding more or less green chilies.

Storage and Serving

• Coriander vermicelli pulao is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulao in a microwave or on the stovetop before serving.