Kashmiri Style Modur Pulao with Pomegranate
Indulge in the aromatic delight of Kashmiri Style Modur Pulao with Pomegranate, a vibrant and flavorful rice dish that beautifully balances sweet and savory elements, making it an ideal centerpiece for a vegetarian lunch or special occasion. This recipe not only showcases the rich culinary heritage of Kashmir but also invites a burst of colors and textures to your dining table. Enjoy the delightful contrast of tender basmati rice, enriched with fragrant spices, and complemented by the sweetness of dried fruits and the tangy pop of pomegranate seeds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice (soaked for 30 minutes) | 1 cup |
| Cinnamon sticks (Dalchini) | 3 pieces |
| Cloves (Laung) | 2 pieces |
| Cardamom (Elaichi) pods/seeds | 1 piece |
| Milk (adjust as needed) | 3/4 cup |
| Water | 1 1/2 cups |
| Saffron strands | 1 pinch |
| Cumin powder (Jeera) – roasted | 1 teaspoon |
| Sunflower oil | 1 teaspoon |
| Salt | To taste |
| Anardana powder (pomegranate seed powder) | 1/2 cup |
| Cashew nuts | 2 teaspoons |
| Badam (almonds) | 3 teaspoons |
| Raisins (optional) | 2-5 teaspoons |
| Dates (pitted and sliced) | 4 pieces |
| Ghee | As required |
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 360 |
| Protein | 8g |
| Carbohydrates | 54g |
| Dietary Fiber | 3g |
| Total Fat | 15g |
| Saturated Fat | 3g |
| Cholesterol | 5mg |
| Sodium | 20mg |
Preparation Steps
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Soak the Saffron: Begin by soaking the saffron strands in 2 teaspoons of warm milk for about 10 minutes, then crush it well to release its flavor and color.
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Prepare the Rice: Rinse the basmati rice thoroughly under running water to remove excess starch, then soak it in water for 30 minutes.
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Sauté the Spices: In a heavy-bottomed biryani pot or pressure cooker, heat ghee over medium heat. Once hot, add the cinnamon sticks, cloves, and cardamom pods, sautéing them for a few minutes until aromatic.
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Add the Rice: Drain the soaked basmati rice and gently add it to the pot. Sauté the rice in the spiced ghee for about 3 minutes, allowing it to absorb the fragrant oils.
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Mix in Liquids: Pour the saffron-infused milk into the rice, followed by the remaining milk, water, and salt to taste. Stir gently to combine, then cover the pot with a lid.
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Cook the Rice: If using a pressure cooker, cook for about 2 whistles on medium flame. For a regular pot, allow it to simmer on low heat until all the liquid is absorbed and the rice is tender, approximately 15-20 minutes.
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Fluff the Rice: Once cooked, turn off the heat and let the rice rest for 5 minutes before fluffing it gently with a fork to separate the grains.
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Prepare the Dry Fruits: In a small pan, heat a little ghee and fry the cashew nuts, almonds, dates, and raisins until they are golden brown. Set aside a few fried cashews for garnishing.
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Combine and Serve: Carefully mix the fried dry fruits into the fluffed rice, ensuring even distribution. While the rice is still warm, fold in the pomegranate seeds gently. Finally, sprinkle the roasted cumin powder over the top and give it a light mix.
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Presentation: Serve your exquisite Kashmiri Modur Pulao hot, accompanied by a side of Paneer Masala and Boondi Raita for a delightful and satisfying meal.
Serving Suggestions
This sumptuous pulao pairs beautifully with a variety of side dishes, enhancing the overall dining experience. Serve it alongside Paneer Masala, a creamy and spiced paneer curry, and Boondi Raita, a refreshing yogurt-based condiment with crispy chickpea pearls. The combination not only creates a perfect balance of flavors but also elevates your mid-day meal into a culinary celebration.
Enjoy your culinary journey through Kashmir with this delightful Modur Pulao that is sure to impress your family and guests alike!
