Semolina Vermicelli Pilaf

Healthy Semolina Vermicelli recipe made with assorted vegetables. Great for breakfast or as an evening snack.

Total Time (Mins): 
Prep Time (Mins): 
Cook Time (Mins): 

Roasted Semolina Vermicelli: 2 cups
Carrot: 1 (diced)
Yellow Onion: 1 (finely chopped)
Frozen green peas: ½ cup
Hot Water: 3 ½ cups
Cumin Seeds: 1 tsp
Ginger: 1 tsp (finely chopped)
Bay Leaf: 1
Cinnamon Stick: 1 inch
Cardamom Pods: 2
Clarified Butter/ vegetable oil: 2 tbsp
Garam Masala Powder: 2 tsp
Red Chili Powder: 1 tsp
Lemon: ½ (juiced)
Sugar: ½ tsp
Salt to taste


Cooking Method: 
Boiling, Frying
Skill Level: 

1) Heat clarified butter/ oil in a sauce pan. Add cumin seeds and let it fry for 1 min. 

2) Add ginger and fry till golden brown. Add onion, bay leaf, cardamom pods and cinnamon. Fry till onion turns golden brown and translucent.

3) Add diced carrots and fry for 3-4 min on a medium flame. Stir occasionally. 

4) Add frozen green peas and sugar. Fry for 2 min. 

5) Add roasted semolina vermicelli. Fry for 2 min. Add red chili powder, salt and water. Cover and cook on simmer till vermicelli cooks well and soaks all the water. Add more water if needed. 

6) Add garam masala. Fry for 2 min. Add lemon juice before removing from the flame. 


Common Mistakes: 

Do not overcook the vermicelli and turn it mushy. The water level should be just above the level of vermicelli. On cooking, each strand should stand out separately.


1) Add boneless chicken, nuts and raisin for flavor

2) Addition of hot water increases the flavor and reduces the cooking time


Alternative Ingredients: 

Substitute cumin seeds with mustard seeds


Serve hot with tea