Vermicelli – 2 cups, semiya – roast in 2 tsps ghee on low to medium flame till golden brown
Onion – 1, large, sliced
French beans – 5, nip ends and cut into 1/2″ pieces
Carrot – 1, medium sized, peeled and cubed
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
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.
Add sliced onions and saute for 4 mts. Add mint leaves and ground paste and saute for 3 mts.
Add mixed vegetables and saute 8-10 mts. Remove lid and mix well.
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.
Remove lid, mix well. Remove the semiya pulao to a serving bowl and garnish with fresh coriander leaves.