Sevaiyan Pulao ( Tiffin Treats)
by Tarla Dalal
Added to 63 cookbooks
This recipe has been viewed 37157 times
The exciting noodle-like appearance of vermicelli really works in favour of the Sevaiyan Pulao, making it a hot favourite with kids. Kids love to play around with the long, slippery strands of the semolina vermicelli, while moms are content that a lot of veggies are also going in with it. Assorted veggies, apt spices and garam masala too make the Sevaiyan Pulao not only visually appealing but a real treat to the taste buds too! It is easy and quick to make on busy mornings, and stays fresh in the tiffin box for at least 5 hours. Also pack a few Hariyali Soya Puris for a crispy munch along with the Sevaiyan Pulao.
- Heat the oil in a deep non-stick kadhai, add the vermicelli and sauté on a medium flame for 5 minutes or till brown in colour. Remove and keep aside.
- Heat the ghee in the same non-stick kadhai, add the cumin seeds, clove, cinnamon and cardamom and sauté on a medium flame for a few seconds.
- Add the green peas and carrot and sauté on a medium flame for another 2 minutes.
- Add the chilli powder, turmeric powder, garam masala and salt and sauté on a medium flame for 30 more seconds.
- Add 1 cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the vermicelli and mix well. Cover it with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
- Add the lemon juice and mix well.
- Discard the cinnamon, clove and cardamom.
- Allow it to cool completely, and pack in an air-tight tiffin box.
Nutrient values per serving
|Vitamin A||280.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||3.9 mg|
|Folic Acid||3.2 mcg|
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