Semiyaan Pulav
A healthy twist to pulao. Lunch time just got interesting.
Chef Ranveer Brar's Semiyaan Pulav recipe

- Indian


- 2

Cooking Time

-10-15 Min


- Medium

Preparation Time

- 05 Min


  • 2 green tomatoes
  • 4 tbsp oil
  • 1/4 tsp cumin seeds
  • 1/4 cup onions
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp red chilli powder
  • 1 tsp ginger paste
  • water
  • 1 cup vermicelli
  • 1 cup mixed vegetables
  • 2 green chillies
  • 2 to 3 coriander leaves
  • salt
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 5 to 6 Few mint leaves


  1. 1

    For semiyaan pulav: Heat oil in a pan/kadai.
  2. 2

    Add cumin seeds and sliced onions into the pan.
  3. 3

    Sauté them well.
  4. 4

    Then, add turmeric powder, garam masala powder, red chilli powder and ginger paste.
  5. 5

    Continue to sauté.
  6. 6

    Follow this up with finely chopped green tomatoes and water as required.
  7. 7

    Add the vermicelli and make sure you mix them well with the ingredients.
  8. 8

    Add more water to get a balanced flavour.
  9. 9

    Throw in some chopped carrots, French beans, cauliflower and green peas to the semiyaan pulav.
  10. 10

    Add salt to taste.
  11. 11

    Keep tossing till the vegetables are fully cooked.
  12. 12

    For garnish: Heat some oil in a pan.
  13. 13

    Toss in green chillies green tomatoes (chopped in four equal parts), salt, water, sugar, and lemon juice.
  14. 14

    Cook it for a minute.
  15. 15

    Enhance the flavours with a dash of mint leaves and coriander leaves.
  16. 16

    Mix them up.
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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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