Modur Pulao - Kashmiri Sweet Pulao — KarthisKitchenStudio

Modur Pulao – Delicious aromatic sweet Kashmiri pulao prepared using fine grain basmati rice, nuts, spices and surplus amount of ghee

Have you ever confused Pulao with Biryani? I did during my childhood days. When my friend used to bring Pulao for her lunch, I had always imagined reddish or yellowish spicy rice with vegetables and get disappointed on seeing white long grain rice with vegetables. I still couldn’t understand the reason behind my confusion. But both pulao and biryani are my to-go comforting one pot meals. While biryani calls for spices, pulao is a mild rice with vegetables. I never knew sweet pulao till I tasted it in a temple. Later, I found the name of the rice as Modur Pulao – Kashmiri Sweet Pulao prepared with nuts.

Modur pulao is a Kashmiri Sweet Pulao prepared using dry fruits and nuts. It is a delicious aromatic rice prepared using a surplus amount of ghee. It is a flavorful concoction of spices and nuts. You will be amazed while cooking as all your senses will be occupied with the flavor emanating from the cinnamon, cloves, bay leaves and nuts added to the rice. Try this sweet pulao from your usual pulao and you will be preparing it more often.

Kashmiri Modur Pulao

Ingredients:

1 Cup Basmati Rice
1 Cup Sugar
4 tablespoon Ghee
3 Bay leaves
10 Cloves
3 – 1 inch Cinnamon Stick
10 Green Cardamom
½ teaspoon Black Peppercorns
¼ teaspoon Saffron Strands
1/4 Cup – Chopped dates, Blanched almonds, cashews and raisins
1/8 teaspoon Salt
3 Cups Water

Method:

Wash rice thoroughly with water and soak for half an hour. Drain the water and set aside.
In a small bowl, soak saffron with a tablespoon of water.
In a small saucepan, add 2 cups of water and bring it to boil. Add rice and cook for about 5 minutes. Ensure that the rice is only cooked 3/4^th. Do not cook for long time
Drain water from the rice and set aside.
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.
Now, add sugar, ½ cup of water and cook until they dissolve completely. It should be in thick syrup consistency.
Add the half cooked rice and give it a stir.
Now add chopped dates, raisins, almonds and cashews to the rice. Soak dates and almonds in warm water for few minutes for chopping it without efforts.
Combine them well and pour the saffron water on top of the rice.
Cover the pan and cook rice over low flame for about 20 – 25 minutes until they are cooked well. Ensure to stir them occasionally to prevent it from being burnt at the bottom
In case if you have added undercooked rice, add required amount of water. Ensure to check the consistency of the rice often to avoid overcooking
Serve Modur pulao warmly to satisfy your sweet tooth.