Vermicelli green peas pulao is a quick breakfast that takes less than 15 minutes to prepare. This is vegan as well. Let us see how to make this vermicelli pulao with green peas.
I just loved this recipe for vermicelli green peas pulao. I didn't know it would turn out with such a fantastic taste when I made it on a lazy Sunday morning for breakfast. It's a simple and easy dish, and you will not need any fancy ingredients. You can use fresh green peas or frozen peas. Along with peas, you can also add some other veggies to it. But adding green peas adds a natural sweet flavor to the pasta.
Vermicelli Green Peas Pulao
Vermicelli is a kind of pasta. We can use vermicelli to make savory dishes like upma or pulao and desserts like vermicelli pudding. As we know, vermicelli can be used to prepare sweet or savory dishes. To this pulao, you can add other vegetables like potatoes, carrots, beans, cauliflower, corn, or whatever you like. Try adding sauteed spinach for variation.
The process is simple. Boil and cook the vermicelli until just cooked, then run them through regular tap water to prevent them from cooking excessively.
In the meantime, blanch green peas for 2 minutes. Then, heat the oil in a pan. Add cumin seeds, followed by chopped ginger, garlic, and onion. Saute until the onion becomes translucent. Add chopped tomatoes and a pinch of salt. Saute until the onion turns soft and mushy. Then add the spices and mix everything. Saute on low heat for 2 - 3 minutes. Add boiled vermicelli and stir them nicely. Finally, add finely chopped cilantro leaves and drizzle some lemon juice. Nicely stir them.
Similar Recipes
Read my other mix veg vermicelli pulao recipe here. Also read similar vermicelli recipes like vermicelli upma, vermicelli biryani, vermicelli kheer on blog
Vermicelli peas pulao
Vermicelli Green Peas Pulao
Equipment
Ingredients
- 3 tbsp refined oil
- 1 tsp cumin seeds
- ยผ cup green peas Boiled
- 1 cup vermicelli
- 1 onion
- 1 tomato
- 3 - 4 garlic
- ยฝ inch ginger
- 4 - 5 curry leaves
- 1 tbsp coriander powder
- 1 tsp red chili powder
- ยผ tsp turmeric powder
- 1 tsp salt
- 1 tsp shahi biryani masala Optional
- 1 tbsp coriander leaves finely chopped
Instructions
- Boil the vermicelli in a bowl of water till they are soft. Don't overcook them.
- Strain with the help of the colander or strainer and cool it under running water. Add salt and a tsp of oil while boiling.
- Boil green peas separately for 10 minutes simultaneously.
- Heat oil in a pan or kadai. Add cumin seeds and asafoetida.
- Once the cumin seeds splutter, add ginger, garlic, and green chilies and saute for a minute.
- Add chopped onion and saute till translucent.
- Add tomatoes and cook for 2 minutes till they are soft.
- Add boiled green peas to the pan and saute for another minute.
- Add all spices and salt and mix well. Saute for a minute.
- Add boiled vermicelli to the pan and stir well.
- Saute for 3 - 4 minutes by stirring continuously.
- Garnish with coriander leaves and serve hot.
Nutrition
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