Kashmiri Modur Pulao
Kashmiri Modur Pulao
Ingredients
- 300 gm Basmati Rice / பாசுமதி அரிசி
- 5 cup Milk / பால்
- 2 cup Sugar / சர்க்கரை - adjust to your sweet taste
- 2 gm Saffron / குங்குமப் பூ
- 5 tbsp Ghee / நெய்
- ½ cup Almond / பாதாம்
- ¼ cup Cashew nut / முந்திரிப் பருப்பு
- 50 gm Currant
- ¼ cup Coconut / தேங்காய் - diced
- 3 inch Cinnamon stick / லவங்கப் பட்டை
- 6 nos Cardamom, Green / ஏலக்காய்
- 6 nos Black Pepper / மிளகு
- 2 nos Bay leaf, Dry
- 6 nos Cloves / லவங்கம்
Instructions
- 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 ¼cup 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
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