Kashmiri Pulao

Modur Pulao Modur Pulao is a sweet pulao from Kashmiri Wazwan cuisine which is made using dry fruits and spices . This recipe is ideal for winter season. It is loaded with goodness of dry fruits. Try this recipe at home in your main course to enjoy its delicacy. Prep time – 20 min Cook time – 35 min Total time – 55 min Nutritional facts – 500 calories Servings - 4 Ingredients – 250 gm basmati rice 1 bay leaf 4 green cardamoms 2 cloves 1 cinnamon stick 1 tsp peppercorns 4 green chilies 2 tsp sugar 1 tsp salt 4 tsp ghee ½ tsp cumin seeds 1 tsp ginger paste 2 onions thinly sliced 1 tsp cumin powder\ 4 tsp refine oil 1 pinch of saffron 15-20 raisins 15 piece of cashews 10 piece of pistachios 10 piece of almond 5 piece of chopped walnut 5 mint leaves Method – 1. For making the modur pulao , wash the basmati rice thoroughly . Drain the excess water. Add 2 cups of fresh water in the rice and soak it for half an hour. 2. Now soak saffron and raisins in a separate bowl. 3. Chop all the dry fruits and set aside. 4. After 30 minutes of soaking rice boil the rice in a saucepan. Add 1/2 tsp salt and let the rice gets cooked for 10 min . Don’t overcook the rice. 5. Drain the excess water of rice and keep it in a separate bowl. 6. Now chop the onion in thin slices. 7. Heat 4 tsp oil in a pan on medium flame and drop the slice onion. Fry till it turns golden
brown. Take them out in a plate. 8. In the remaining oil drop all the dry fruits and fry for few seconds. Take them out. 9. Heat 4 tsp ghee in the same pan over medium flame. Once the ghee gets heated add bay
leaf, cloves, cinnamon stick, cardamoms, peppercorns, 4 piece of green chili, cumin seeds
and fry for few seconds until it leaves a spicy aroma. 10. Now add ginger paste and cumin powder and saute it well. 11. Add 2 tsp sugar and 1 cup water and stir it. Once the sugar gets dissolved in water add the cooked rice and all the dry fruits in it , stir nicely. 12. Pour the saffron water and raisins on the rice and mix it well. 13. Now cover the lid of the pan for around 30 minutes and let the rice gets cooked. Make sure to stir it occasionally to prevent it from burning at the bottom. 14. Once the rice gets cooked put off the flame and serve the pulao on a plate . Garnish it with fried onions (beresta) and mint leaves.

Kashmiri Pulao