Some simple everyday ingredients like shavige/seviyaan can be used to make some delicious dishes. The dishes convert the simple ingredients into something exotic and delicious. This shavige pulao or seviyaan pulao is loaded with aromatic spices and delicious roasted vegetables.
The key thing in making non-sticky shavige pulao is to roast the shavige very well. Shavige is then coated with all the vegetables which are sauteed in some aromatic spices. All in all it makes a super combination and comes together quite well.
Shavige pulao can be served for breakfast, brunch or even packed in lunch box. It caters well for a crowd and makes for a good main dish for small parties. Shavige pulao is a different sort of dish compared to upma and poha. So why not try this fun recipe! Try more breakfast recipes from FOI, mixed veg upma, aloo paratha etc. BTW you can buy shavige from store and make this dish.
- 1½ Tbsp oil
- ½ Tsp jeera
- 1 bay leaf
- ¼ Tsp black peppercorns
- ½" cinnamon/dalchini
- 1 elaichi
- 1-2 star anise/phool chakri
- 8-10 cashews
- ½" chopped ginger
- 1-2 sliced green chilli
- 1 medium sliced onion
- 1 chopped carrot
- 5-6 chopped green beans
- ¼ Cup green peas
- 1 Cup roasted vermicelli/shavige/seviyaan
- 2 Cups water
- Salt to taste
- ¼ Tsp garam masala
- 1 Tsp crushed kasuri methi
- Coriander to garnish
- In a pan, heat oil and add jeera, allow it to splutter
- Keep all whole garam masala ready in a plate
- Tip in the whole garam masala and fry for a few seconds
- Throw in the cashews and fry till they turn golden
- Add chopped ginger and green chilli, saute
- Next add sliced onions and fry till they soften and turn golden
- All vegetables can go in next, chopped carrot, beans and green peas
- Saute till vegetables soften a bit
- Add roasted vermicelli/shavige/seviyaan and mix well
- Fry for a minute till masala coats the vermicelli/shavige/seviyaan
- Pour in water and slowly mix
- Add salt to taste
- Next sprinkle garam masala and crushed kasuri methi
- Cover and cook on low flame till all water is absorbed
- Let it rest for a few minutes
- Fluff up carefully
- Garnish with chopped coriander and serve hot!
Sprinkle garam masala in the end for extra aroma
Dry roast vermicelli/shavige/seviyaan till it turns golden and this can be stored in an air-tight container
Shavige Pulao Stepwise:
In a pan, heat oil and add jeera, allow it to splutter
Keep all whole garam masala ready in a plate
Tip in the whole garam masala and fry for a few seconds
Throw in the cashews and fry till they turn golden
Add chopped ginger and green chilli, saute
Next add sliced onions and fry till they soften and turn golden
All vegetables can go in next, chopped carrot, beans and green peas
Saute till vegetables soften a bit
Add roasted vermicelli/shavige/seviyaan and mix well
Fry for a minute till masala coats the vermicelli/shavige/seviyaan
Pour in water and slowly mix
Add salt to taste
Next sprinkle garam masala and crushed kasuri methi
Cover and cook on low flame till all water is absorbed
Let it rest for a few minutes
Fluff up carefully
Garnish with chopped coriander and serve hot!
