Rice and Vermicelli Pulao

Here is a twist to the usual vegetable pulao. Who would think that vermicelli can be an ingredient to a pulao recipe? But here it is. A vegetable pulao recipe with rice and vermicelli.


  • 200 – 300 grams long grain basmati rice, washed.
  • ½ cup vermicelli (thin) broken into small pieces
  • 1 bay leaf
  • 1 small onion chopped
  • ½ inch ginger cut into long thin strips.
  • 2 – 3 green chilies chopped
  • ¼ cup coriander leaves chopped
  • ½ tsp red chili powder
  • ½ tsp garam masala powder
  • 2 tbsp ghee
  • 2 ½ cups water
  • Salt to taste


  1. Heat the ghee in a heavy bottom pan. Add the bay leaf and chopped onions. Fry the onions for 2 to 3 minutes.
  2. Add the ginger and green chilies. Sauté for 2 minutes, continue stirring. Add the vermicelli and cook for 2 – 3 minutes.
  3. Pour the water, add salt and garam masala powder, stir and mix well. Bring to boil on high flame.
  4. When the water starts bubbling, add the rice. Cover and cook over reduced flame, until water is absorbed and the pulao is cooked.
  5. Just before serving add the coriander and gently mix. Serve with raita.