Veg Semiya/Vermicelli Pulao/Pulav

Veg Semiya/Vermicelli Pulao/Pulav- i tried this using a new method, usually i make this by frying the semiya/vermicelli and then saute veggies with all the spices and masala and add water to the veggies just enough to cook the veggies and the semiya/vermicelli, typically the way you make veg biriyani.This time I boiled the semiya (just like how you make pasta) without frying them, made the masala separately and mixed them together.It was a super hit, hence sharing the recipe.Hope you guys will enjoy making this version.


  • Oil- as per need
  • cloves-2
  • cinnamon-1 small stick
  • cardamom-1
  • mint leaves-10
  • green chilly-2-3(adjust as per your spice level)
  • onion- 1 large chopped lengthwise
  • ginger garlic paste-1 tbsp
  • Mixed veggies (1 cup all chopped lengthwise, like how u cut it for fried rice)
  • garam masala powder-1 tsp
  • turmeric powder-1tsp
  • salt-as per need
  • ghee-1tbsp(optional)
  • Semiya/Vermicelli- 2 cups boiled

To boil Semiya/Vermicelli:

Add semiya to nicely boiling water, add little salt, turmeric and 1 tsp of oil to it. Allow it to cook, this will not take a long time, mine was done in just 3 minutes.Strain the water and keep the semiya under cold running water for about 30 seconds, allow it to cool and keep it aside.

To Make Veg Semiya/Vermicelli Pulao/Pulav:

Take a pan, add oil when the oil is hot enough add cloves, cardamom,and cinnamon stick , followed by mint leaves and green chillies. Saute the content till you get a nice aroma of the spices , now add onion, saute till it become translucent, add ginger garlic paste and saute till the raw smell fades off.

Now add all the veggies, and mix well and allow it to cook by sprinkling little water, add salt turmeric powder and garam masala, check for salt, at this stage the entire content will look like a mixed veggie masala.Do not over cook the veggies. Now add the boiled semiya to it, and mix carefully.Keep it in the stove for about 3-4 minutes in medium flame.

Garnish with coriander leaves and serve hot with raitha.


  1. Beautiful dish,looks colourful and super flavourful.. Even i do pulao with vermicelli this way too.

  2. very useful really good information thanks for posting such a good information it will hepls the people a lot keep it up , Regards,
    Semiya upma