This Sunday special is fun recipe of ‘No Rice Pulao’… Enjoy…

Vermicelli Pulao 

Ingredients

• 200 grams vermicelli
• 2 tablespoon ghee/oil
• 800 ml water
• 1 teaspoon cumin
• 1 teaspoon green chillies chopped
• ¼ cup onions chopped
• ½ teaspoon red chilli powder
• ¼ cup tomatoes chopped
• 1 carrot finely chopped
• ¼ cup tofu diced
• ¼ cup green peas 

•  Salt to taste
• green coriander chopped

Instructions

1. In a deep dish pan, bring the water to boil, add salt and put in the rice vermicelli noodles. Let it cook for 5-6 minutes (until almost cooked.)Drain it and keep aside.
2. Warm some ghee in a medium-sized pan, fry the cashews till light brown, take it out.
3. In the same oil, put in some cumin seeds, chopped green chilies and mix.
4. When these start to pop, add in the chopped onions and sauté till they are light brown.
5. Add red chili powder, salt and chopped tomatoes to it and cook for 2-3 minutes.
6. Put in the chopped carrots, tofu and peas and let them cook for another 2-3 minutes.
7. Now add the boiled rice vermicelli and mix well. Let it cook for 2 minutes.
8. Switch off the, serve the vermicelli pulao piping hot, garnished with fried cashews and freshly chopped coriander.