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Vermicelli Pulao Recipe | Indian Food | Sevai Pulao Recipe

Quick and Easy Vermicelli Pulao Recipe.
Course Breakfast
Cuisine Indian
Author Rakesh Prajapati


  • 50 gm Semolina Vermicelli.
  • 4 tbsp Finely Chopped Onions.
  • 2 tbsp Finely Chopped Carrots.
  • 2 tbsp Finely Chopped Capsicum.
  • 2 tbsp Finely Chopped Cabbage.
  • 2 tbsp Finely Chopped Tomatoes.
  • 1 tbsp Ginger Garlic Chilli Paste.
  • ½ tsp Turmeric Powder.
  • 1 tsp Red Chilli Powder.
  • 1 tsp Pulao Masala.
  • 1 tbsp Coriander Leaves.
  • 2 Dry Red Chillies.
  • Salt as per taste.
  • 3 tbsp Oil.


  • First of all heat 1 tbsp oil in a non stick pan then add in vermicelli and roast it for 2 minutes at medium heat then add in about 2-3 cup water along with salt.
  • Cook the vermicelli till become 80% cooked then sieve and remove the water and keep the cooked vermicelli aside to cool.
  • Now heat 2 tbsp oil in a non stick kadai then put dry red chillies in hot oil and roast it for little time and take out in a plate then in the same oil put onions and cook till become transparent.
  • Now add in ginger garlic chilli paste, carrots and cook it for little time then add in cabbage, capsicum and cook them also for little time.
  • Now add in tomatoes and cook for little time then add in salt, turmeric powder, red chilli powder, pulao masala and roast all the spices for little time.
  • Now add in cooked vermicelli and toss it well with all the spices and cook for further few minutes.
  • When pulao gets cooked nicely turn the heat off and take out in a bowl then un-mould it and garnish with dry red chillies and serve hot.