Quick, easy and spicy Cashew Chicken Vermicelli is best One Pot Meal. Soon to become staple in your kitchen, this recipe is tasty, low in mess and ready in just 30 minutes. Chicken vermicelli | chicken semiya pulao is a saviour when you are busy or lazy to cook. Chicken Vermicelli is a perfect iftar or seher meal too.
About This Recipe
The main ingredients of this recipe are chicken, vermicelli and cashew nuts. The good part of this recipe is, you can use leftover chicken fry in making this recipe. If using leftover chicken fry, then it takes even more less time to make this chicken vermicelli recipe.
As ginger-garlic paste, garam masala, onion and lemon go in making this recipe, we can easily call this as chicken vermicelli pulao or chicken semiya pulao.
Why Should I Try This Recipe?
This chicken vermicelli recipe is quick and easy version of pulao. When you are craving for pulao and have less time, then try this amazing chicken semiya pulao. This is a good recipe to use leftover chicken.
Chicken vermicelli is a perfect meal on a busy day and also makes a good lunch box recipe. You can even pack this for overnight train or bus journey.
This is an easy 30-minute one pot meal, which is simple and nutritious. Add your choice of vegetables and make it more yum!
Main Ingredients & Tips
Vermicelli | Semiya – Generally referred to as Indian Pasta. In India, we call vermicelli as semiya or seviyan. Vermicelli is thin noodle which looks like broken down spaghetti. Both roasted and unroasted varieties of vermicelli are easily available in any grocery store. Roasted vermicelli are brown in color and unroasted vermicelli is white or cream in color.
How To Roast Vermicelli?
I used MTR Roasted Vermicelli in making this recipe. But, if you are using unroasted vermicelli, then first add tbsp. of oil to a pan and fry vermicelli. Fry on low flame by continuously stirring until vermicelli turns light golden brown. Turn off the flame and remove it on to a plate and spread evenly. Set aside till use.
Chicken – I used leftover chicken fry in making this recipe. But here is a quick recipe which you can follow to make chicken for this recipe,
Quick Chicken Fry
If using fresh chicken, try using boneless chicken cubes. Wash chicken cubes thoroughly and marinate with red chili powder, turmeric powder, ginger-garlic paste and salt. Set aside for 10 minutes. In a pan heat oil and fry the chicken pieces till they are soft and succulent. Remove and set aside till use.
Instead of chicken cubes, you can use chicken mince (keema) or mutton mince. It is purely your choice to add chicken chunks or shredded chicken. If willing to add shredded chicken, then add chicken fry to food processor and pulse for 10-15 seconds. Alternatively you can shred the chicken fry using a fork too.
Ginger-Garlic Paste – Adds flavour, spice and heat.
Garam Masala – Brings in aroma and flavour of pulao.
Cashew Nuts – Adds crunch and taste. Adding cashew nuts is purely optional. You can make this nut-free too. Or you can add cubed carrots, French beans and green peas and make this vermicelli look appetizing and nutritious.
Lemon Juice – Balances the flavours and adds nice tangy taste to the recipe.
How To Make Cashew Chicken Vermicelli
There are two methods to make this cashew chicken vermicelli. One is by pre-boiling the roasted vermicelli, straining and adding to the chicken masala.
In the other method, we add chicken to spicy onion-ginger garlic masala and then we add water. When the water starts to boil, we add vermicelli and cook till done. Generally for 1 cup of vermicelli, I use 1½ cups of water. But sometimes, in this method vermicelli gets mushy upon cooking.
If you are making this recipe for the first time, then I suggest you to go for pre-boiling vermicelli method only.
**Important Note: When using leftover chicken fry, adjust salt in vermicelli accordingly.
- 1 cup Vermicelli
- ½ cup Chicken Fry
- 10 Cashews
- 1 Onion, finely chopped
- 2 Green chilies, chopped
- ½ tbsp. Ginger-Garlic paste
- ½ tbsp. Garam Masala
- ¾ tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- 1 ½ cups Water
- 1 tbsp. Lemon juice
- Salt, as per taste
- 1 tbsp. Oil
- 1 tbsp. minced Coriander leaves
How To Make Cashew Chicken Vermicelli
- In a pan add oil and fry sliced onions until translucent. To this add green chillies and add fry for a minute.
- Now add ginger-garlic paste and fry till raw smell wafts. To this add cashews and fry.
- When cashews start to change color, add fried chicken pieces and sauté for a minute.
- To this add water and bring it to boil by adding red chili powder, turmeric powder, salt and garam masala.
- When the water starts to boil, reduce the flame and add vermicelli. Stir and cover it with a lid.
- Let this cook for 8-10 minutes. By this time water will be completely absorbed and vermicelli will be nicely cooked.
- Sprinkle minced coriander leaves and lemon juice. Turn off the flame and serve hot with pickle.
- Add love to make this Cashew Chicken Vermicelli taste ‘Yummy’.
Lubna's Serving Suggestions:
Cashew Chicken Vermicelli is an one pot meal. But you can serve this with onion raita, papad, pickle, omelette, chips.
As you can see in the picture, I relished this chicken vermicelli with Andhra special fiery red chilli pickle and yam chips.
Amount Per Serving: Calories: 146Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 254mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 4g