Semiya Egg Pulao

Semiya was used in the past only for making payasam or kheer. Now a days, we use it for making upma, biriyani, pulao or even as an outside coating for some deep fried stuff. This pulao is best when you are interested in having a light meal.

Basic info about the recipe

Cuisine                                                     - South Indian

Serves                                                      - 2 people

Ingredients:

1.   Roasted semiya                            - 1 cup

2.   Oil                                          - 3 tsp

3.   Water                                     - 2 cups

4.   Salt                                        - to taste

5.   Egg                                        - 3 nos

6.   Onion                                    - 1 medium

7.   Tomato                                  - 1 medium

8.   Green chilli                            - 2 nos

9.   Ginger-garlic paste              - 1 tsp

10.                       Garam masala       - 1 tsp

Method:  boil the roasted semiya adding water, salt and a tsp of oil. Drain the excess water when cooked and keep aside.

Heat oil in a pan and add onion, tomato, ginger-garlic paste, green chillies and fry till golden brown.

Add the eggs  and salt and mix well to make a scramble.

Add the cooked semiya and mix well. Sprinkle some garam masala on top and serve.

Note: Alternatively, after step 2 you can add water and bring to a boil. Add the roasted vermicelli and mix well. Add eggs and cook till the semiya and

eggs are cooked and the dish is completely dry.