Chole Semiya Pulao Recipe - Chickpea Vermicelli Pulao

Step 1: To begin making the Chole Semiya Pulao recipe, firstly boil water (almost 3 cups) in a pan

Step 2: Add a little salt, semiya and boil it for about 5 to 7 minutes until the semiya is cooked

Step 3: Once the semiya is cooked, drain the semiya well and wash it under running water

Step 4: Let it drain completely

Step 5: Fluff it gently with a fork and keep it aside

Step 6: Heat oil and ghee in a heavy bottomed pan

Step 7: Add cumin seeds and when it starts spluttering, add the onions

Step 8: Sauté till it turns soft and translucent

Step 9: Add the chopped carrot and sauté for few seconds

Step 10: Now add the capsicum and continue to sauté for few seconds

Step 11: Once the carrot and capsicum are soft, add turmeric powder, red chilli powder, coriander powder, cumin powder, dry mango powder, chole masala powder and salt to taste

Step 12: Mix well and let it cook for about 2 minutes

Step 13: After 2 minutes, add in the cooked chickpeas and mix everything well

Step 14: Now add the semiya, turn the heat to high and cook the Chole Semiya Pulao for about a minute or two

Step 15: Check the salt and spiced and adjust the taste of Chole Semiya Pulao accordingly

Step 16: Garnish with chopped coriander leaves and serve hot

Step 17: Serve Chole Semiya Pulao on its own for breakfast with a cup of Filter Coffee/ Masala Chai or pack it your Lunch Box with a bowl of Curd and Satvik Carrot Sprouts Salad