Coriander Semiya - Vermicelli Pulao

Step 1: To begin making the Coriander Semiya Recipe, soak the rice sticks in just enough hot water to cover it fully

Step 2: Keep aside for 3 to 4 minutes

Step 3: Drain and keep aside

Step 4: In a blender container, blend the coriander leaves (coarsely chopped), coconut, green chilies and garlic to a fine paste

Step 5: Keep it aside

Step 6: Heat oil in a heavy bottomed pan and add the dry spices (cloves, bay leaf, cardamom and star anise)

Step 7: Saute till it emanates a good aroma, takes a few seconds

Step 8: Add the sliced onions and fry on medium till soft and light golden brown

Step 9: Next, add in the carrots, green peas and cook till the carrots become soft

Step 10: Once the carrots become soft, stir in the coconut paste and sauté on medium high, stirring often till almost dry and the spices have fried well

Step 11: Add the garam masala powder, soaked and drained rice sticks and salt

Step 12: Mix everything nicey

Step 13: Keep stirring on medium heat till the coriander paste and spices have coated the vermicelli well and the mixture is heated through

Step 14: Close and heat on low for about 2 minutes more

Step 15: Remove and serve hot with potato chips and a salad and boondi raita or any raitha

Step 16: Serve Coriander Semiya Recipe along with Boondi Raita, Tadka Raita or any other raita of your choice