Family recipeNon-VegBreakfastHyderabadi

Bambino Pulao

Name: Bambino Pulao
Cuisine: Hyderabadi
Ingredients: 500 g roasted Bambino (vermicelli / semiya); 1 medium onion; 3–4 tbsp curd (yogurt); 5–6 hari mirchi (green chillies), chopped; Salt to taste; Kothmir (fresh coriander); Kheema (minced meat) for non-veg, or finely chopped vegetables like carrots and beans for veg; Oil; Ginger garlic paste; Haldi (turmeric); Mirchi (red chilli powder); Vinegar or lemon juice, to taste

Amma's notebook · Breakfast, snacks & starters, page 1

Roasted vermicelli cooked pulao-style with onion, curd and green chilli, made with kheema, or with finely chopped vegetables for a vegetarian version.

Bambino Pulao, in Amma's handwriting (part 1 of 2) — Amma's original (the recipe continues onto the next page). Tap to open full size.

Bambino Pulao, in Amma's handwriting (part 2 of 2) — Amma's original (the recipe continues onto the next page). Tap to open full size.

Method

In a pan, put oil and fry the onions.
Add ginger garlic paste, haldi, mirchi and salt, and sauté.
Add the kheema or veggies and bhuno (stir-fry) till done.
Add the curd and mix.
Add water in the ratio of 1:2, or according to the quantity of Bambino, and let it boil.
Add vinegar or lemon juice to taste and mix, then add the Bambino. Stir and cover.
After 2 minutes, lower the flame, mix and cook on a slow flame until the water evaporates.
Turn off the flame and leave it until the steam settles.

Amma's notes

It can be cooked with meat too: pressure cook the meat first, then follow the same method.
Amma writes "bhono" for bhuno (stir-fry until the masala cooks through).

Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.

Bambino Pulao

Method

Amma's notes

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