Pulao with Peas – India

1. 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, fry the onions in sunflower oil or other vegetable oil until golden brown. Add cinnamon, cumin and turmeric and roast at low temperature, then add long grain rice and roast. 4.

Then pour the contents of the frying pan and the peas into the boiling water and add the saffron water. Reduce the temperature, cover the pan with a wet dishcloth and finally put the lid on.

After 15 minutes of cooking, loosen the long grain rice with a fork.

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

Saffron Cinnamon Cumin Turmeric Long grain rice

Time needed : : 45 min

Cost : : 3 #

:Last change : : Karina Schmidt

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