ANGLO-INDIAN JUNGLEE PILAF WITH VERMICELLI

2 cups of roasted vermicelli
1 onion chopped
1 tomato chopped
2 or 3 green chillies chopped
3 tablespoons chopped coriander
1 tablespoon ginger garlic paste
1/2 teaspoon chillie powder
1/2 teaspoon coriander powder
1/2 teaspoon garam Masala powder
1/2 teaspoon turmeric powder
1 small piece of cinnamon
2 or 3 cloves
2 or 3 cardamoms
Salt to taste
1/4 cup coconut milk
2 tablespoons oil

Dry Roast the vermicelli lightly till it gives out a nice aroma either in a pan or in a microwave for 2 minutes
Heat the oil and add the cinnamon, cloves, cardamom, onions and green chillies and fry for a few minutes till the onions turn pink
Add the tomatoes, ginger garlic paste, chillie powder, coriander powder, turmeric, garam masala powder and the coriander leaves and fry till the tomatoes turn soft
Add the coconut milk and salt and mix well
Add 2 cups of water and bring to boil
When it’s bubbling nicely, add the roasted vermicelli and mix well.
Cook on medium heat till all the liquid is absorbed and the vermicelli is cooked.
Switch off. Cover and let it rest for 10 minutes before serving
Goes well with sliced onions and lime pickle

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