Kashmiri Modur Pulao
A fragrant sweet saffron rice dish cooked with ghee, milk, dried fruits and whole spices, traditionally served at Kashmiri Pandit ceremonies.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Heavy pot with lid
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 14 g
- carbs
- 58 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 380 kcal
Instructions
- 1
Soak the saffron strands in the warm milk. Set this mixture aside.
- 2
Heat ghee (clarified butter) in a heavy pot. Fry the almonds, cashews and raisins until golden, then remove them.
- 3
Add the cardamom and cinnamon to the same ghee. Fry them briefly.
- 4
Drain the soaked rice and add it to the pot. Stir gently for 2 minutes to coat it with ghee.
- 5
Add the sugar and water. Bring the liquid to a boil.
- 6
Pour in the saffron milk and stir once. Cover with a lid and reduce the heat to a low simmer.
- 7
Cook undisturbed for 15-18 minutes. Wait until the rice is tender and the liquid is absorbed.
- 8
Fluff the rice gently with a fork. Scatter the fried nuts and raisins on top before serving.
Chef's tips
Do not stir the rice too much while cooking or the grains will break. Use good quality saffron for rich colour and aroma.
Ingredient substitutions
- basmati rice → any long-grain aromatic rice
Storage
Keeps refrigerated for 2 days.
Reheating
Reheat with a sprinkle of water in a covered pan or microwave.
Common mistakes to avoid
- •Overcooking the rice until it turns into mush.
- •Skipping the soaking step, which leads to unevenly cooked rice.
Serving suggestions
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