Modur Pulao

Post No. 102

Today we are landing on Jammu and Kashmir in our Journey of signature dishes of Indian states.  Just like its natural beauty the food of Kashmir is heavenly. Today’s recipe is Modur Pulao – a sweet pulao prepared using  fine basmati rice, dry fruits and nuts, spices, saffron and ghee.


1 cup basmati rice

¾ cup sugar

5 tablespoon ghee

6 cloves

1 inch cinnamon stick

3 bay leaves

6 cardamom pods

¼ teaspoon saffron

1 tablespoon chopped dates

1 tablespoon blanched almonds

1 tablespoon raisins

1 tablespoon chopped cashew  nuts

Salt as required

3 cups of water


Wash the rice nicely and soak for half an hour

Soak the saffron with a tablespoon of warm water

In a pan add 2 1/2 cups of water and bring it to boil.

Add rice and cook for 10 minutes or it is cooked  3/4th

Drain the water and keep aside

In a pan add ghee and once it is hot add cloves, bay leaves, cinnamon, cardamom and pepper corns and cook until peppercorns splutters

Now add sugar and ½ cup water. Cook until the sugar dissolves and forms a thick consistency

Now add the chopped dates, almonds, cashew and raisins. Add saffron water and mix well

Cover the pan and cook the rice over low flame for about 20 minutes stirring occasionally.

Serve  warm!!!

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