Modur pulao is a sweet pulao from Kashmir. It is loaded with dry fruits and nuts and is cooked in ghee. The pulao is usually paired with spicy curry at the side. The rice used is basmati and it is flavoured with saffron. Cooked either in milk or cream or a combination of milk and cream this rice is so rich and perfect for festivals or parties. I went through so many recipes and basically they were the same with slight differences. So I came up with my own version to suit Sruti’s taste.
As I was making it only for Sruti, I used my small rice cooker to make the pulao. First I added rice along with milk and a pinch of salt and let it cook until 75% done. Then I fried the spices, nuts and dry fruits in ghee and added it to the rice and completed the cooking process in the rice cooker itself. If you are making huge quantity, and using a large rice cooker, remember to remove the base plate in the pan. You don’t want the milk and ghee to get collected below the rice. Also keep stirring after the addition of sugar, as it will easily burn at the bottom. As I mentioned earlier, Sruti is not a great fan of sweet rice. So I added very little sugar, but the original recipes went for equal amount of sugar and rice. If you like the rice sweet, then use equal quantities, but if you are not a fan of ultra sweet pulao, then reduce sugar. My daughter loved the mildly sweet pulao.
Ingredients:
Ghee – 2 tbs
Almonds – 10
Pistachios – 10
Raisins – 10
Cashew Nuts – 10
Coconut Pieces – a Few
Clove – 2
Cinnamon – a small piece
Bay Leaf – 1
Basmati Rice – 1 Cup
Milk – 2 Cups
Salt – a pinch
Sugar – 1/4 cup
Saffron – a few strands
Procedure:
Wash and soak basmati rice for 30 minutes. Drain water and set aside.
Chop nuts and coconut and keep aside.
In a rice cooker add milk, rice and salt and cook until 3/4th done.
Heat ghee in a small pan and add all the spices and nuts and raisins.
Once they are golden, add it to the rice.
Soak saffron in 2 tbs hot milk and add it to the rice.
Add sugar and mix everything well.
Cover and cook until done.
Remove the pan from the cooker and set it aside for 10 minutes.
Fluff the rice with a fork and serve immediately.
Recipes so far in this festival
Kaju Pulao from Andhra Pradesh
Kharzi Pulao from Arunachal Pradesh
Aloo Chutney Pulao from Haryana
Meetha Chawal from Himachal Pradesh
Kashmiri Modur Pulao Recipe
Ingredients
- Ghee - 2 tbs
- Almonds - 10
- Pistachios - 10
- Raisins - 10
- Cashew Nuts - 10
- Coconut Pieces - a Few
- Clove-2
- Cinnamon - a small piece
- Bay Leaf - 1
- Basmati Rice - 1 cup
- Milk-2 cups
- Salt-a pinch
- Sugar - 1/4 cup
- Saffron - a few strands
Instructions
- Wash and soak basmati rice for 30 minutes. Drain water and set aside.
- Chop nuts and coconut and keep aside.
- In a rice cooker add milk, rice and salt and cook until 3/4th done.
- Heat ghee in a small pan and add all the spices and nuts and raisins.
- Once they are golden, add it to the rice.
- Soak saffron in 2 tbs hot milk and add it to the rice.
- Add sugar and mix everything well.
- Cover and cook until done.
- Remove the pan from the cooker and set it aside for 10 minutes.
- Fluff the rice with a fork and serve immediately.
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Kashmiri pulao with nuts and milk sounds exot and rich , and cooking this in a rice cooker is so much easier . Will try it in the rice cooker , but do you switch off the cooker half way through to cook 3/4 ? I have never done this kind of cooking in rice cooker .
Do try this Vaishali, it is so good. You don’t have to switch it off. Once the rice is 3/4th done, open the lid, add the garnishes, give a stir and let it cook further until done.
Kashmiri pulao looks so nice and rich with all the nuts and fried coconut. Adding coxconut milk to rice dishes gives nice flavor and richness to the dish.
This pulao sounds fantastic Gayathri, with those roasted coconut it looks exotic..
That roasted coconut adds nice crunch to the already nut loaded pulao. I don’t mind the sweet version of this at all.
3/4 cooking rice and then adding the granish is really a nice way ,I have never tried it that way!! Pulao looks lovely…
A very unique cooking method and a stunning pulao. Wouldn’t mind finishing this off 🙂
Good one Gayathri. I too made a similar one for K and made it sweet though. Raghav either wants spicy or sweet. He is not a big fan of the sweet and salty combo.
Kashmiri Pulao looks absolutely delicious and love the roasted nuts in the pulao.