Hyderabad Samiya Pulao (Vermicelli/Thin Spagethi)

This recipe is a great life saver when I am running short of time or also in the instances when I feel little tired but still want to cook a real fast and delicious food for our breakfast/dinner.

Ingredients (serves 4)
Dry roasted vermicelli/samiya - 2 cups
Onions - 2 medium sized (cut them in to small cubes)
Curry leaves - 4 sprigs
Green chillies - 3 (sliced thin)
Udad dal - 1 tspoon
Mustard seeds - 1 tspoon
Mint leaves - 3 sprigs
Beans - 1/4 cup (cut in to small pieces)
Cloves - 2
Ginger garlic paste - 1 tspoon
Bay leaves - 1
Potato - 1 (cut them in to medium pieces)
Shredded carrot - 1/4 cup
Green peas - 1/4 cup
Extra Garnishing (optional)
Roasted cashews
Coriander leaves
Fried onions
Lime juice - 2 drops

Procedure

• Dry roast the vermicelli/samiya on a very low flame until they turn slightly brown in colour. Do not burn them.
• Boil the vegetables like carrots, potato pieces, peas and beans on stove for about 10minutes and or in a microwave for about 5 minutes. Strain the water and keep them aside.
• Now take a wide non stick pan/kadai, add little oil to it and heat on a medium flame. When oil gets heated, add udad dal and mustard seeds.
• When mustard seeds splutters, add curry leaves, onions, mint leaves, green chillies, cloves, bay leaves, cashews and the boiled vegetables.
• Once onions turn translucent, add salt, ginger garlic paste and stir the mixture properly for 2 minutes.
• Now to the same mixture, add 4 cups of water (1:2 ratio, for 1 cup of roasted samiya add 2 cups of water) and bring water to boiling.
• Once water starts boiling, add dry roasted samiya slowly and stir parallely with other hand.
• Now add 2 tspoons of ghee and cover it with a lid and let it cook on a low flame for about 5 minutes. Check if samiya is cooked soft(refer to the above snap). You will sense a nice aroma!
• Switch off the stove and garnish pulao with fried onions, cashews and coriander leaves and squeeze little lime juice for more taste. Serve hot! and yummy hyderabadi samiya pulao with plain curd/raitha/any spicy pickle.