Vermicelli Pulao | How To Make Semiya Pulao | Seviyan Pulao

Our much liked and easy-to-make Vermicelli Pulao recipe is so good that you will make it again and again (and again). This recipe has been developed and refined by us to arrive at the best version of vermicelli pulao (semiya pulao), and we have no doubt that it will become a favourite with your entire family as it has with ours. Aromatic, healthy, yet extravagant tasting, sevai pulao or semiya pulao can be served for a weeknight meal, a leisurely weekend lunch, or even for that special dinner party.

This no-maida recipe is great for weight-watchers and those on restricted diets. The noodle-like texture of vermicelli pulao is a hit with the kids too and makes it a great substitute for noodles. This vermicelli pulao recipe is also the perfect way to slip veggies into their meal.
 

Ingredients for Semiya Pulao

To make our easy sevai pulao (sometimes also known as seviyan pulao or semiya pulav), you will need ghee, cinnamon, green cardamom pods, cashew nuts, bay leaves, cloves, finely chopped onions, garlic and ginger pastes, deseeded and finely chopped green chillies, red chilli powder, turmeric powder, coriander leaves and mint leaves. You can add veggies of your choice but we recommend adding green peas, potatoes, green beans, and carrots for a delightful medley of colours and textures. You will also need salt to taste, lightly whisked yogurt, first press coconut milk, lime juice and Fespro roasted vermicelli | seviyan (buy here using the coupon code 'Yummefy' for a 10% discount).
 

What is vermicelli?

The term vermicelli refers to a type of traditional pasta much like spaghetti albeit thinner. Vermicelli is believed to be of Italian origin as it was first mentioned in a book titled The Art of Cooking Sicilian Macaroni and Vermicelli or De arte Coquinaria per vermicelli e maccaroni siciliani compiled by Martino da Como. Vermicelli is also made across Asia using different ingredients such as rice flour, wheat flour, and even semolina. Rice-based vermicelli is particularly used in Vietnamese cuisine for making a multitude of dishes such as Summer Spring Rolls, Vietnamese style and Vietnamese Vermicelli Soups.
 

Vermicelli, Seviyan, Semiya, Semya, Sevai, Sevaiyan, Shavige in India

Across India, you will find vermicelli by various names such as seviyan in Hindi and Punjabi or semya in Telugu or shavige in Kannada. Many communities call them semiya too. Though you may have come across semiya upma which is a popular breakfast dish or semiya pulao made using vermicelli, it is not uncommon to find desserts made using the same. Kheer, a milk and rice based pudding often uses vermicelli or seviyan as a substitute for rice for fasting and festive occasions such as the festival of Eid and Karwa Chauth. Or Sheer Khurma, another rice and milk dessert recipe that is delicious.
 

In India, vermicelli is commonly available as longer pieces or strands. Our choice of vermicelli for our Semiya Pulao is Fespro Roasted Vermicelli made from semolina. It comes pre-roasted and pre-cut unlike the loose vermicelli available in the market which one has to roast in oil before continuing with the rest of the recipe. Pre-roasted vermicelli makes the process of cooking our sevai pulao quicker and no extra oil is used for roasting or frying the vermicelli.
 

The vermicelli pulao calories for one serving is approximately 310 calories. The addition of more vegetables and reduction of the quantity of oil or ghee for making vermicelli is generally suggested for those with health concerns.  Also, whole-wheat vermicelli is often recommended for diabetics.
 

How is sevai pulao different from sevai upma?

The answer lies in the texture, consistency, additional tempering ingredients and masalas along with coconut milk, all of which give a pulao-like flavour and taste to this dish. Unlike rice-based pulao, vermicelli pulao is relatively easier and much faster to cook because it is instant in nature.
 

How to cook vermicelli pulao well?

When tempering the ghee with spices and nuts in the initial stage of cooking ensure that the cardamom pods have plumped up before adding the onions. The onions need to be lightly coloured but not browned.
 

We suggest prepping the vegetables ahead of time and keeping them ready to speeden up the process of making the pulao. We prefer using fresh first press coconut milk but you can use canned coconut milk if you like. Watch our step-by-step instructional video to see how to make vermicelli pulao easily like an expert.
 

If you are packing sevai pulao in a tiffin box , let it cool completely before closing the tiffin. This will ensure thwat the pulao does not become mushy due to trapped steam.

Serving suggestions for Semiya Pulao:

You can serve vermicelli pulao with pomegranate raita or any raita of your choice. A side of kachumber or chopped salad and gulab jamun for dessert will round off the meal perfectly.
 

Learn how to make the best Indian Vermicelli Pulao (Semiya Pulao) at home with all ingredients and cooking method here.
 

If it’s vegetarian food that you want, then see all our Vegetarian Recipes right here!

Or read more in our article on Traditional Indian Cooking Techniques if you have an interest in learning about Indian cuisine.

Note: This is a sponsored post. The opinions shared by Yummefy are based on our personal experience and usage of Fespro Roasted Vermicelli.