Semiya Pulao

Ingredients

• Vermicelli - 2 cups, semiya - roast in 2 tsps ghee on low to medium flame till golden brown
• Onion - 1, large, sliced
• Carrot - 1, medium sized, peeled and cubed
• French beans - 5, nip ends and cut into 1/2" pieces
• Potato - 1, medium sized, peeled and cubed
• Green peas - fistful (optional)
• Mint leaves - 12-15 leaves
• Coriander leaves for garnish
• Cloves - 2
• Cinnamon stick - 1"
• Green cardamom - 1
• Bay leaf - 1, optional
• Cumin seeds - 1/2 tsp, optional
• Oil - 1 tbsp
• Ghee - 1 tbsp, heaped
• Water - 3 1/2 cups (hot)
• Salt to taste
• Make a paste:
• Fresh coconut - 2 tbsps
• Fennel seeds - 1 tsp
• Ginger - 1/2" piece
• Green chilies - 2-3 (adjust to suit spice level)
• Coriander leaves - 2 tbsps, finely chopped

Method

1. Heat a heavy bottomed vessel, add ghee+oil, once its hot, add cumin seeds and allow to brown. Add cinnamon stick, caradamom, cloves and bay leaf and saute for few seconds.
2. Add sliced onions and saute for 4 mts. Add mint leaves and ground paste and saute for 3 mts.
3. Add mixed vegetables and saute 8-10 mts. Remove lid and mix well.
4. Add the roasted vermicelli and green peas (if using) mix well. Add 3 1/2 cups of hot water and bring to a boil. Reduce flame, place lid and cook till the semiya and vegetables are cooked.
5. Remove lid, mix well. Remove the semiya pulao to a serving bowl and garnish with fresh coriander leaves.