Kashmir
Modur pulao
Kashmir's sweet pulao: basmati cooked in milk with saffron, ghee and a handful of dry fruit.
50 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayBasmati in milk, ghee and saffron, sweetened and studded with dry fruit.
The original475kcal
8 gprotein
2 gfibre
50minutes
Modur pulao as Kashmiri Pandit homes make it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Fry cashews, almonds and raisins in 1 tbsp ghee until golden. Set aside.
- 2Heat the rest of the ghee, add whole spices and the drained rice and stir gently for 2 minutes.
- 3Add milk, water and salt, bring to a boil, cover and cook on the lowest heat for 12 minutes.
- 4Sprinkle sugar and saffron milk over, cover and cook on low (dum) for 10 more minutes.
- 5Gently fold in half the nuts and cardamom and top with the rest.
Serve it like this
Mound on a platter, top with fried nuts and raisins and a few strands of saffron.
