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.
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
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