I love pulaos using rice sticks (semia or sevai or vermicelli) and whenever I am short on time and need a quick and tasty lunch, instant rice sevai or vermicelli comes to my rescue to make a vegetable sevai pulao, ready in under 15 minutes. Coriander vermicelli pulao is one such variation using fresh coriander leaves and coconut. Vegetable semia/vermicelli pulao has always been in demand in our house; a nice change from rice pulao. With just some chips or salad on the side, it is a very quick meal. I have even served it at parties!!
Although I love cooking and can spend hours deciding and making different dishes from various cuisines, sometimes, I just want to make something quick and tasty. Rice sticks always come in handy and I never fail to keep a packet of dried rice sticks or sevai in my pantry all the time. All it needs is soaking in hot water for a few minutes and the rice sticks are ready to be spiced and flavored any way you like!! I have even mixed it with jaggery (brown sugar or unrefined sugar) and coconut and made a sweeter version which we love!! Coriander vermicelli pulao is very versatile and easy to make with ingredients available in your pantry or refrigerator all the time: coriander leaves, coconut, green chillies and some vegetables and spices. The lovely green color of the pulao gives it a very appetizing royal look and coconut imparts a distinct sweet flavor. Green chillies used can be adjusted to your spice level and vegetables can vary according to what you have in your refrigerator.
This tasty pulao is ready in 3 quick steps: soak and drain the rice sticks, grind the coriander-coconut paste and mix both with spices and vegetables!! You can try my other quick rice dishes which are ready in a jiffy: Ven pongal/khara pongal, jhatpat vegetable pulao, satvik vegetable pulao, bisibele bath, tawa pulao and quick vegetable fried rice. Step-by-step method:
Take the required quantity of rice vermicelli in a bowl.
Soak them in just enough hot water to cover it fully. Keep aside for 3 to 4 minutes.
Drain and keep aside.
In a blender container, blend the coriander leaves (coarsely chopped), coconut, green chillies and garlic to a fine paste. Keep all the ingredients ready. Take a large deep saucepan or kadai. Heat the oil and add the dry spices (cloves, bayleaf, cardamom and star anise). Saute till it emanates a good aroma, takes a few seconds. Add the sliced onions and fry on medium till soft and light golden brown.
Stir in the vegetables and saute for a few minutes till they are slightly cooked.
Add the coconut paste and mix well.
Sauté on medium high, stirring often till almost dry and the spices have fried well.
Add the garam masala powder, soaked and drained rice sticks and salt, mix gently. Keep stirring on medium heat till the coriander paste and spices have coated the vermicelli well and the mixture is heated through.
Cover and cook on low heat for about 2 minutes more. Remove to a serving dish and serve hot with potato chips, salad and boondi raita or any raitha.
Enjoy and Happy Eating!
1/2 packet rice vermicelli sticks (I used 500 gm Concord Brand Rice Sevai) 1 bunch coriander leaves 3 to 4 green chillies (depending upon how spicy you want) 3 tablespoons grated coconut 2 cloves of garlic ½ cup sliced red onions ½ cup chopped carrots ½ cup green peas, fresh or frozen 2 to 3 cloves 1 large bay leaf 1 green cardamom 1 star anise ½ teaspoon garam masala powder Salt to taste 3 tablespoons oil
Instructions
