Grind all the ingredients given for the spice paste to a smooth paste adding some water.
Roast vermicelli until slightly brown and fragrant. Set aside.
In a tawa, add oil and add the spices.
When they crackle, add onions and sauté until brown. In a separate pan, boil green peas until tender. Drain and set aside.
Once the onions are done, add the spice past, turmeric and mix well.
Add in the cooked peas and sauté until it lets out oil.
Add water and salt to taste.
When the water starts boiling, add the roasted vermicelli and let it cook.
Once all the water is absorbed, switch off flame and cover the pulao with lid.
Serve it hot after five minutes topped with pomegranate pearls and coriander leaves.
