Ingredients (Serves 2 – 3)
1. Vermicelli / semiya (roasted) – 1.5 cups
2. Prawns (medium-large or large) – 18 – 20, halved (Around 300 gm cleaned)
3. Coconut oil / ghee – 1.5 tbsp
4. Cardamom – 2, cloves – 3, cinnamon stick – 1/2inch
5. Onion – 3/4 cup, chopped
6. Ginger – 1 tsp, chopped
Garlic – 1 tsp, chopped
Green chilies – 2, slit
Curry leaves – A few
7. Turmeric powder – 1/4 tsp
Chilly powder – 1/4 – 1/2 tsp
Garam masala powder – 1/2 – 3/4 tsp
8. Tomato – 1 medium, chopped
9. Cilantro / coriander leaves / malliyila – 2 tbsp, chopped
10. Hot water – 2 1/4 cups (For 1 cup roasted semiya, use 1.5 cups of water)
11. Ghee – 1 tsp
Lemon juice – 1 tsp
12. Salt – To taste
13. Cilantro / malliyila – 2 tbsp, chopped
Method
1. Heat oil in a pan at medium heat. Add whole spices and stir until fragrant. Add onion, little salt and saute until transparent. Add ginger, garlic, green chilies and curry leaves. Saute until onion turns light golden. Add turmeric powder, chilly powder and garam masala powder. Saute for 30 seconds and add chopped tomatoes. Cook until tomatoes turn soft. Add cleaned shrimp, salt and mix well. Next add roasted vermicelli and mix well. Add hot water and bring to a boil. Add a tsp of ghee, 2 tbsp chopped cilantro and a tsp of lemon juice. Mix gently. Cover and cook for 5 – 6 minutes until vermicelli is completely done. Garnish with chopped cilantro. Keep covered for a few more minutes. Open and fluff gently. Serve after 5 minutes. You can have it as is or with raita, pickle, pappad etc.
Tip
You can add scrambled eggs to the prepared pulao, for an extra taste.
If you are using plain vermicelli, roast it for 3 – 4 minutes in little ghee/oil, then proceed with the recipe.
Semiya Chemmeen Pulao / Vermicelli and Prawn Pulao is a post by Yummy O Yummy