Tomato Semia Pulao

One morning, I decided I wasn't in the mood for rice. I definitely didn't feel like making chapattis. And for some vague reason, even upma didn't seem like a good option. Then I remembered reading this recipe years ago on a vermicelli packet. It seemed perfect for that morning. It gave me that kick which I get from trying something new. And it tasted great in our lunch box.

2 cups Roasted Vermicelli

2 Onions, sliced

4 Tomatoes, chopped

1 tbsp Oil

2" Stick Cinnamon

2 Cloves

1 Green Cardamom

1 tsp Green Chilli Paste

1 tsp Ginger-Garlic Paste

1/4 tsp Turmeric Powder

1/4 tsp Chilli Powder

Salt to taste

Heat the oil in a pan. Add the cinnamon, cloves and cardamom. Add the onions and fry for a minute. Add the chilli and the ginger-garlic pastes and fry for 2-3 minutes. Add the chopped tomatoes and fry for another couple of minutes. Add the turmeric and chilli powders along with the salt. Add the vermicelli and mix well. Add 4 cups of hot water and cover and cook for 5 minutes.

Enjoy this with some cool raita on the side.