Sevaiyan Pulao

Preparation :10 mins
Cook :17 mins
Total Time :27 mins
Servings :Makes 2 servings

Ingredients :

For Sevaiyan Pulao
1 cup semolina (rava / sooji)
1 tsp oil
1 1/2 tsp ghee
1/2 tsp cumin seeds (jeera)
1 clove (laung / lavang)
1 small stick cinnamon (dalchini)
1 cardamom (elaichi)
1/4 cup green peas
1/4 cup grated carrot
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
salt to taste
1 tsp lemon juice

Method :

How make sevaiyan pulao
How make sevaiyan pulaoTo make 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 from the sevaiyan pulao.
How to pack sevaiyan pulao
How to pack sevaiyan pulaoAllow the sevaiyan pulao to cool completely, and pack in an air-tight tiffin box.