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Instant Pot Vermicelli Pulao Recipe (Masala Sevai)
This instant pot vermicelli pulao is perfect breakfast for busy mornings. This masala sevai gets ready in a jiffy and keep you full for longer.
Course
Breakfast
Cuisine
Indian
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
3
Servings
Calories
309
kcal
Author
Kanan
Ingredients
▢
1
tablespoon
Oil
▢
½
teaspoon
Cumin seeds
▢
1
tablespoon
Peanuts
(you can use almonds, cashews)
▢
¼
cup
Onion Tomato Masala
(fresh or frozen)
▢
Salt
to taste
▢
½
cup
Capsicum (Green bell pepper)
chopped
▢
½
cup
Green peas
▢
¼
cup
Carrots
chopped
▢
½
teaspoon
Red chili powder
▢
½
teaspoon
Coriander powder
▢
¼
teaspoon
Turmeric powder
▢
½
teaspoon
Garam masala
▢
1
teaspoon
Kasoori methi (dried fenugreek leaves)
▢
1
cup
Roasted vermicelli
▢
1 ⅓
cup
Water
▢
1
teaspoon
Lemon juice
Or lime juice
▢
2
tablespoons
Cilantro or coriander leaves
chopped finely
Instructions
Turn on sauté mode and add oil. Once hot add cumin seeds and let them sizzle.
Add peanuts and roast for a minute or till they are light brown in color.
Add onion tomato masala, veggies (bell pepper, peas, carrot), salt, spice powders (red chili powder, coriander powder, turmeric powder, garam masala, kasoori methi), roasted vermicelli and water. Mix well.
Cover it with lid, valve to sealing and pressure cook on
manual (high pressure) for 1 minute and then QPR.
Once pin drops open the lid, add lemon juice and cilantro.
Mix well and masala sevai is ready to serve.
Nutrition
Calories:
309
kcal
|
Carbohydrates:
49.6
g
|
Protein:
9.9
g
|
Fat:
7.6
g
|
Saturated Fat:
0.9
g
|
Cholesterol:
0
mg
|
Sodium:
407
mg
|
Potassium:
332
mg
|
Fiber:
4.8
g
|
Sugar:
5.1
g
*Nutrition information is a rough estimate for 1 serving
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