Modur Pulao (Sweetened Kashmiri rice with coconut)

Modur Pulao (Sweetened Kashmiri rice with coconut)

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Servings: 4
Calories: 970


  • 11 oz Rice Basmati, washed, soaked for 1 hour
  • 32 floz Milk
  • 7 oz Sugar
  • 2 tsp Saffron kesar
  • 2 1/2 oz Ghee
  • 2 oz Almonds badaam
  • 1 oz Cashew nuts kaju
  • 1 3/4 oz Currants sultanas
  • 1/4 cup 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


  • 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.
  • Transfer the rice to a large flat dish. Add the sugar and mix well gently.
  • Soak the saffron in 1/4 cup hot water for 5 minutes.
  • Heat the ghee in a heavy-bottomed pot. Lightly fry the dry fruits, coconut, cinnamon sticks, green cardamom, black peppercorns, and bay leaves.
  • Add the rice and saffron water. Stir well, gently.
  • 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.
Calories: 970 kcal
Carbohydrates: 144 g
Protein: 19 g
Fat: 38g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 69 mg
Sodium: 115 mg
Potassium: 741 mg
Fiber: 7 g
Sugar: 71 g
Vitamin A: 407 IU
Vitamin C: 2 mg
Calcium: 389 mg
Iron: 3 mg
Dishes Desserts
Cuisine Indian
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