SEVAIYAN PULAO

CHEF AANAL KOTAK

• Prep Time: 15 MINUTES

• Cook Time: 20 Minutes

INGREDIENTS:-

•  1 cup Vermicelli (Sevaiyan)

•  1 cup rice (cooked)

•  2 tsp ghee

•  ½ tsp cumin seeds

•  4 clove (laung)

•  2 small stick cinnamon

•  2 cardamom (elaichi)

•  ¼ cup green peas

•  ¼ cup carrot (grated)

•  ¼ cup Yellow capsicum

•  ¼ cup green capsicum

•  ¼ cup red capsicum

•  ¼ cup broccoli

•  1 tbsp French beans

•  ½ tsp red chilli powder

•  ½ Tsp Turmeric powder

•  ½ tsp garam masala

•  ½ tsp lemon juice

•  ¼ tsp lemon zest

•  Salt as per taste

HOW TO PROCEED:

• Take a non-stick pan, heat ghee, add cardamom, cinnamon stick, clove and vermicelli, roast for 5 min.

 Adding veggies, green peas, French beans, red capsicum, yellow capsicum, carrot, broccoli and sauté on a medium flame.

 Add 1 cup of water, mix well and cook while stirring occasionally.

 Adding dry masala, salt as per taste, coriander powder, chilli powder, turmeric powder, garam masala, lemon juice and pinch of lemon zest mix properly and sauté on a medium flame for 30 seconds.

 Now add cooked rice and mix with all ingredients in it, for 5 minutes.

 Now Transfer into serving bowl the sevaiyan Pulao and garnish with cinnamon stick.. Divide the dough into equal portions and roll each into a ball. Dust each ball with dry flour and roll into a roti as thin as possible.

• Place each parantha on the tava and cook for minute. Flip over, apply a little ghee and flip again. Cook till both sides are evenly golden.

• Transfer into serving plate and serve hot rajma cheese parantha with green chutney.