This is one of the simplest pilaf I have ever done and the most interesting combination. I came to know about this dish when I was looking for a simple rice recipe. I was not in a mood for a full meal and just wanted to have something quick and light; just to satiate my hunger! At a first glance, I was not really into this and upon looking further, I got something of my liking. But unfortunately, I didn't have all the ingredients that the recipe called for. I was in such a hurry and famished that I had to settle with this one.
Until I took the first bite, I was not so sure about it. As soon as I did, I was really into a pleasant surprise. Something as simple as this could be comforting and satisfying. The crispy ghee-toasted vermicelli perfectly blended in with the rice. I also added some crispy vermicelli on top and it gave an extra crunchy effect. This is a everyday rice eaten by the mediterraneans. There are quite a few variations to it and I have added my taste modifiers as well. You can serve this with any of the regular indian curries or any mediterranean sides!
Lebanese Vermicelli Pilaf
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Simple rice pulav with crisp vermicelli
Course: Main Course
Cuisine: Lebanese
Servings: 2
Ingredients
- 1.5 Cup Basmati Rice
- 2 Cups Water
- ¼-1/2 Cup Vermicelli
- 3 tablespoon Ghee (Clarified butter)
- ½ teaspoon Black pepper
- Salt to taste
- 1 tablespoon Oil
- Coriander for garnish
- Few chopped Nuts - almonds & cashews, (optional)
Instructions
- Soak the rice in water for half an hour and then drain the water and keep it aside.
- Heat ghee in a Pan | Tawa over medium high heat. Take some and keep aside.
- Once the ghee is hot, add the vermicelli and toast them until it gets golden brown evenly.
- In the same pan, add the green chilli. Then add the rice and mix it well.
- Then add water, cover and cook until its done. Do not overcook the rice.
- Finally garnish it with remaining vermicelli, coriander leaves and nuts.
Recipe Notes
- The recipe is adapted from here. Green chilli is not in the original recipe. You can skip it if you want.
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Wow, this lebanese vermicelli pilaf sounds prefect to cook anytime of the day to please some hungry tummies.
That is such a stunning looking Pilaf..so simple yet very flavorful.
Very interesting addition of the roasted vermicelli.
Its such an easy peasy pilaf. Vermicelli on top must have added lot of crunch to the pilaf. We do add sev on veg pilaf or khichdi to add a crunch.
Crispy vermicelli must have added nice crunch on the pilaf. Looks good.
Awesome presentation Nisha. The pilaf looks so nice..
Such a simple dish, but looks very exotic 🙂 Lovely clicks.