Modur Pulao
An authentic vegetarian recipe from Jammu And Kashmir, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
300g Basmati rice
80g Sugar
60ml Ghee
0.5g Saffron strands
5piece Green cardamom pods
4piece Cloves
1piece Cinnamon stick
40g Cashews
30g Almonds (blanched, sliced)
30g Raisins
20g Dried apricots (halved)
50ml Warm milk
550ml Water
3g Salt
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the basmati rice thoroughly and soak in cold water for 30 minutes. Drain and set aside.
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Dissolve saffron strands in warm milk and set aside for 10 minutes to bloom.
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Heat ghee in a heavy-bottomed pan over medium heat. Add cardamom pods, cloves, and cinnamon stick. Fry for 30 seconds until fragrant.
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Add cashews and sliced almonds. Fry for 2 minutes until lightly golden. Add raisins and dried apricots, fry for 1 minute. Remove all dry fruits with a slotted spoon and set aside.
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In the same ghee, add the drained rice and gently stir-fry for 2–3 minutes until the grains are coated and slightly translucent.
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Add 550 ml of water, a pinch of salt, and bring to a boil. Reduce heat to low, cover tightly, and cook for 10 minutes.
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Add sugar and the saffron milk. Gently fold into the rice without breaking the grains.
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Cover and cook on the lowest heat for 8–10 more minutes until the rice is fully cooked, the sugar is absorbed, and the grains are separate and fragrant.
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Remove from heat and let the rice rest, covered, for 5 minutes.
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Fluff gently with a fork and transfer to a serving dish. Garnish with the fried dry fruits and dried apricots.
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Chef's Tips
Modur Pulao is a Kashmiri sweet rice dish traditionally served at weddings and festive occasions — "modur" means sweet in Kashmiri.
Add sugar only after the rice is nearly cooked; adding it too early prevents the rice from cooking properly.
Saffron is essential for the authentic golden colour and floral aroma — do not substitute with turmeric.
The rice should be fragrant, lightly sweet, and each grain should be separate — it is a delicate dish, not a sticky sweet rice.
About This Dish
Modur Pulao is a traditional vegetarian dish from Jammu And Kashmir, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Modur Pulao is a Kashmiri sweet rice dish traditionally served at weddings and festive occasions — "modur" means sweet in Kashmiri. - Add sugar only after the rice is nearly cooked; adding it too early prevents the rice from cooking properly. - Saffron is essential for the authentic golden colour and floral aroma — do not substitute with turmeric. - The rice should be fragrant, lightly sweet, and each grain should be separate — it is a delicate dish, not a sticky sweet rice.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy