Kashmiri Modur Pulao - Meetha Pulao
- PREP TIMEMins
- COOK TIMEMins
- Total TimeMins
- SERVINGPeople
Ingredients
- 2 cup Basmati rice
- 1 cup Sugar
- ½ cup Ghee
- 4 Bay leaves (tej patta)
- 6 Cloves (Laung)
- 2 Cinnamon Stick (Dalchini)
- 8 green Cardamom (Elaichi)
- 8 Whole Black Peppercorns
- ½ tsp. Saffron strands or 15-20 strands
- 10 Dates chopped
- 20 Almonds (Badam), blanched
- 15 Cashew nuts, chopped
- 15 Raisins
- ½ cup dried Coconut sliced
- ½ tsp. Salt
- 3 ½ cups Water
METHOD
- To begin making the Modur Pulao, wash rice thoroughly 3 times with water and soak for half an hour. Drain the water after ½ an hr. and set aside.
- In a small bowl, soak saffron with a tablespoon of warm milk.
- In a small saucepan, add 5-6 cups of water and bring it to boil. Add rice and cook for about 5 to 10 minutes. Ensure that the rice is only cooked ¾ th. Do not cook for long time.
- Drain water from the rice and set aside.
- Soak dates and almonds in warm water for few minutes for chopping it without efforts.
- In a non-stick kadai heat ghee over medium flame. Once the ghee is hot, lower the flame and add cloves, bay leaves, cinnamon stick, cardamom, and Peppercorns.
- Cook them until peppercorns clutter.
- Add chopped dates, raisins, almonds, sliced coconut and cashews to the gee and stir fry on slow heat. Stir 2 minutes on low heat (do not burn these)
- Add sugar, ¼ cup of water and cook until sugar dissolves completely. It should be in thick syrup consistency. Add the half-cooked rice and give it a stir slowly so that rice does not break.
- Combine them well and pour the saffron milk on top of the rice.
- Cover the pan and dum cook rice over very low flame for about 20 to 25 minutes until rice is fully cooked and puffy.
- Serve Modur Pulao warmly to satisfy your sweet tooth.
- In Kashmir Modur Pulao is served at the end of the meal as Sweet dish.
RECIPE REVIEWS
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Vijay Prasad
I am just giving a suggestion. Kindly use the metric system for the measurement of Ingredient as it would be easier to measure. Because if you measure by cup system then your cup may be different from other people's cup. So use the Kilogram, gram and liquid litres, milliliters . This will give a fair idea of the amount of Ingredients. I have followed the tip from Chef Gordon Ramsay, who uses this system and recommends too. Than you,
