Vermicelli Pulao recipe or Semiya Pulao is perfect lunch box recipe or evenings snack recipe or even dinner recipe for kids.

It is also one of the dishes that can be done in a jiffy and adding veggies to it makes it more nutritious.

It is also called as Vermecilli Upma or Semiya Upma in South.

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Vermicelli Pulao Recipe or Semiya Pulao Recipe for Kids

Ingredients

• 1/2 cup vermicilli(I have used homemade vermicilli made by my MIL which has semolina and all purpose flour in ratio 5:1) you can use bambino
• 1 onion finely chopped
• 1 tomato finely chopped
• 1/2 inch ginger grated
• 1 carrot grated
• 1/2 capsicum finely chopped
• 8-10 French beans finely chopped
• Salt to taste
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tso black pepper powder
• 1 tsp mustard seeds

Method

1. To start preparing vermicelli pulao recipe, in a heavy bottom pan, take enough water to boil the vermicelli.
2. Add a little ghee and salt
3. Once the water starts to boil add the vermicelli and let it boil till it is cooked.
4. Meanwhile take a kadhai add some ghee once the ghee is hot add mustard seeds.
5. Let them splutter add onions n saute them till light Brown.
6. Add tomatoes and cook for some time.
7. When the tomatoes turn mushy,add French beans capsicum and carrots, cover and let the veggies cook.
8. Add all the masalas and salt accordingly.
9. When the veggies are ready add boiled vermicilli n mix.

Your pulao is ready.

For older kids tomato ketch up can also be added.

Garnish with cilantro.

Recipe by Kanika Aggarwal Garg

Kanika has a masters in computer science and now a stay at home mom to 21 month cute little boy Onish 🙂

She loves to cook and tries new and yummy recipes to make her fussy toddler to eat.

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Vermicelli Pulao Recipe| Semiya Pulao Recipe for kids

This makes great lunch box recipe or evening snacks or dinner recipe for kids.

Print Pin Rate

Course: Lunch Box recipe / Tiffin Recipe

Cuisine: South Indian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2

Author: Kanika Aggarwal Garg

Ingredients

• 1/2 cup vermicilli you can use bambino
• 1 onion finely chopped
• 1 to mato finely chopped
• 1/2 inch ginger grated
• 1 carrot grated
• 1/2 capsicum finely chopped
• 8-10 French beans finely chopped
• Salt to taste
• 1 tsp turmeric pwd
• 1 tsp garam masala
• 1/2 tso black pepper pwd
• 1 tsp mustard seeds

Instructions

• In a heavy bottom pan take enough water to boil the vermicelli.
• Add a little ghee and salt.
• Once the water starts to boil add the vermicelli and let it boil till it is cooked.
• Meanwhile take a kadhai add some ghee once the ghee is heated add mustard seeds.
• Let them splutter add onions n saute them till light Brown.
• Add tomatoes and cook.when the tomatoes are cooked.
• Add French beans capsicum and carrots, cover and let the veggies cook.
• Add all the masalas and salt accordingly.
• When the veggies are ready add boiled vermicilli and mix.
• Your pulao is ready.

Notes

(I have used homemade vermicilli made by my MIL which has semolina and all purpose flour in ratio 5:1)