Seviyan Pulao recipe | Quick Dinner ideas | Healthy Dinner recipes | Flavours Of Food

Heat ghee in a pan over medium heat until melted.

Add cumin seeds and let them sizzle for a few seconds.

Add sliced onions and sauté until golden brown, about 5-7 minutes.

Stir in chopped green chilies, ginger, and garlic; cook for 1-2 minutes until fragrant.

Add mixed vegetables and sauté for another 3-4 minutes until slightly tender.

Add vermicelli and toast for 2-3 minutes until golden brown.

Pour in water and add salt; bring to a boil.

Reduce heat to low, cover, and simmer for 10-12 minutes until water is absorbed.

In a separate pan, toast cashews and raisins until golden.

Fluff the pulao with a fork and gently mix in toasted nuts and raisins.

Garnish with chopped coriander leaves and drizzle with lemon juice.

Serve hot as a side or main dish.

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