Semiya/Vermicelli Pulao

Dry roast vermicelli and keep it aside. Grind Indian spices (Cloves, Cardamom, cinnamon, fennel, black pepper, kasuri methi) with fresh coconut and tomatoes. Shallow fry vegetables and dry fruits of your choice, add the ground paste with ghee/butter. Add water (2:1 with vermicelli) and let that boil. At this point, add the vermicelli, let it cook until the water is all absorbed.

This is my mum’s signature dish and my favourite!

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