Modur pulav
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Sweet saffron rice cooked in ghee and milk with dry fruits, served at Kashmiri weddings and festivals.
Region: Kashmir valleyOccasion: Weddings, festivals and special guestsTime: 45 minServes: 4Vegetarian
Ingredients
- 1½ cups basmati rice, soaked 30 minutes
- 3 tbsp ghee
- 4 green cardamoms, 4 cloves and 1 stick cinnamon
- ½ cup sugar
- 1 cup milk
- 1½ cups water
- A large pinch of saffron soaked in 2 tbsp warm milk
- ¼ cup mixed almonds, cashews, raisins and dried coconut
Method
- Heat the ghee and fry the nuts and raisins until the nuts are light golden. Lift them out.
- Add the whole spices, then the drained rice, and fry gently for 2 minutes.
- Add milk, water and sugar and bring to a boil.
- Cover and cook on very low heat until the rice is done and the liquid absorbed, about 15 minutes.
- Pour the saffron milk over the rice, add the fried nuts and fold in gently. Rest covered for 5 minutes and serve.
History
Modur means sweet in Kashmiri. The dish uses Kashmir's own saffron and dry fruits.
Significance
Modur pulav is cooked for weddings and festive days in Kashmiri Pandit and Muslim homes alike, and is often offered to guests as a sign of celebration.