Modur Pulao (Sweetened Kashmiri rice with coconut and dry fr recipe
ingredients
2 1/2 cups (300 g) 11 oz Rice, Basmati, washed, soaked for 1 hour
5 cups (1 litre) 32 fl oz Milk
2 cups (300 g) 7 oz Sugar
2 tsp (2 g) Saffron (kesar)
5 tbsp (75 g) 2 1/2 oz Ghee
1/2 cup (60 g) 2 oz Almonds (badaam)
1/4 cup (30 g) 1 oz Cashew nuts (kaju)
50 g (1 3/4 oz) Currants (sultanas)
1/4 cup (25 g) Coconut (nariyal), diced
3 Cinnamon (dalchini), 1 inch sticks
6 Green cardamom (choti elaichi)
6 Black peppercorns (sabut kali mirch)
2 Bay leaves (tej patta)
6 Cloves (laung)
5 cups (1 litre) 32 fl oz Milk
2 cups (300 g) 7 oz Sugar
2 tsp (2 g) Saffron (kesar)
5 tbsp (75 g) 2 1/2 oz Ghee
1/2 cup (60 g) 2 oz Almonds (badaam)
1/4 cup (30 g) 1 oz Cashew nuts (kaju)
50 g (1 3/4 oz) Currants (sultanas)
1/4 cup (25 g) Coconut (nariyal), diced
3 Cinnamon (dalchini), 1 inch sticks
6 Green cardamom (choti elaichi)
6 Black peppercorns (sabut kali mirch)
2 Bay leaves (tej patta)
6 Cloves (laung)
method
1. Heat the milk in a heavy-bottomed pot; add rice (drained) and cook on low heat till the milk begins to get absorbed. Remove from heat, keeping the rice a little under done.
2. Transfer the rice to a large flat dish. Add the sugar and mix well gently.
3. Soak the saffron in 1/4 cup hot water for 5 minutes.
4. Heat the ghee in a heavy-bottomed pot. Lightly fry the dry fruits, coconut, cinnamon sticks, green cardamom, black peppercorns, and bay leaves.
5. Add the rice and saffron water. Stir well, gently.
6. Put a flat pan / griddle under the pot and cook covered, on low heat till a pleasant aroma emanates and the rice is done. Serve hot.
2. Transfer the rice to a large flat dish. Add the sugar and mix well gently.
3. Soak the saffron in 1/4 cup hot water for 5 minutes.
4. Heat the ghee in a heavy-bottomed pot. Lightly fry the dry fruits, coconut, cinnamon sticks, green cardamom, black peppercorns, and bay leaves.
5. Add the rice and saffron water. Stir well, gently.
6. Put a flat pan / griddle under the pot and cook covered, on low heat till a pleasant aroma emanates and the rice is done. Serve hot.
serving amount
serves: 4
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more information
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