Pulao with Peas

Boil water and salt in a saucepan, take out half a cup full of water and let the saffron melt in it.

In the meantime, roast onions in the fat until golden brown and set aside.

Roast the cinnamon, cumin and turmeric in a frying pan at low temperature, then add the long-grain rice and roast until the grains have turned a whitish color.

Then pour the contents of the frying pan into the boiling water and also pour in the saffron water.

Reduce the temperature, cover the pan with a wet dishcloth and finally put the lid on.

After 15 minutes of cooking, add the frozen peas and loosen the rice with a fork.

Then cover the pot again and cook the long grain rice again for 10 minutes.

Finally garnish with the onions.

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