Kashmiri Style Modur Pulao Recipe – Kashmiri Sweet Pulao
Kashmiri Modur Pulao, also known as Kashmiri Sweet Pulao, is a rich and aromatic rice dish that beautifully blends the sweetness of sugar and the warm spices of cardamom, cinnamon, and saffron. A traditional delicacy from the Kashmir Valley, this pulao is perfect for special occasions and can be paired with spicy dishes like Kashmiri Dum Aloo and soft Phulkas. It is a delightful vegetarian dish that is known for its subtle sweetness and delightful aroma.
Ingredients for Kashmiri Style Modur Pulao
| Ingredient | Quantity |
|---|---|
| Basmati Rice | 1 cup |
| Sugar | 1 cup |
| Ghee (Clarified Butter) | 6 tablespoons |
| Bay Leaves (Tej Patta) | 3 leaves |
| Cloves (Laung) | 6 cloves |
| Cinnamon Stick (Dalchini) | 1 inch piece |
| Cardamom Pods (Elaichi) | 6 pods |
| Whole Black Peppercorns | 1/4 teaspoon |
| Saffron Strands | 1/4 teaspoon |
| Dates (Chopped) | 1 teaspoon |
| Blanched Almonds (Badam) | 1 teaspoon |
| Cashew Nuts (Chopped) | 1 teaspoon |
| Raisins | 1 teaspoon |
| Salt | As required |
| Water | 3 cups |
Instructions for Preparing Kashmiri Modur Pulao
Step 1: Prepare the Rice
- Begin by washing the Basmati rice thoroughly under cold water. Soak the rice for about 30 minutes to ensure it cooks evenly. After soaking, drain the water and set the rice aside.
Step 2: Soak the Saffron
- In a small bowl, soak saffron strands in a tablespoon of warm water. This helps release the flavor and color of the saffron, which is essential for the distinctive aroma of this dish.
Step 3: Parboil the Rice
- In a small saucepan, bring 2 cups of water to a boil. Add the soaked rice and cook it for about 5 to 10 minutes. The rice should be 3/4th cooked at this stage. Avoid overcooking it, as it will continue to cook further in the syrup. Once the rice is partially cooked, drain the water and set the rice aside.
Step 4: Temper the Whole Spices
- In a non-stick kadai (wok), heat ghee on medium heat. Once the ghee is hot, reduce the flame to low and add the following whole spices:
- Bay leaves
- Cloves
- Cinnamon stick
- Cardamom pods
- Black peppercorns
- Cook these spices for a few minutes, until the peppercorns start to make a popping sound, releasing their aromatic oils into the ghee.
Step 5: Make the Syrup
- Now, add the sugar and 1/2 cup of water into the kadai. Stir and let the mixture cook until the sugar dissolves completely. The syrup should reach a thick consistency, which is essential for coating the rice later.
Step 6: Add the Rice and Dry Fruits
- Add the parboiled rice into the kadai and gently stir to coat it with the sugar syrup and the spices. Be careful not to break the rice grains.
- Now, add the chopped dates, raisins, blanched almonds, and chopped cashew nuts to the rice. These dried fruits add a rich texture and natural sweetness to the pulao.
- For easier chopping, soak the dates and almonds in warm water for a few minutes before chopping them. This makes the process smoother and easier.
Step 7: Add Saffron and Cook the Pulao
- Pour the prepared saffron water over the rice, and give it a gentle mix to ensure the color and flavor are evenly distributed.
- Cover the pan with a tight-fitting lid, and cook the rice on low flame for 20 to 25 minutes. The rice should absorb the syrup and saffron flavor, becoming soft and aromatic. Stir the rice occasionally to prevent it from sticking to the bottom of the pan and burning.
- If the rice is undercooked and appears dry, add a little bit of water to adjust the texture and ensure even cooking. Stir gently, making sure not to mash the rice.
Step 8: Serve the Modur Pulao
- Once the rice is fully cooked and aromatic, remove the pan from the heat. Let it sit for a few minutes before serving.
- Kashmiri Style Modur Pulao is best enjoyed warm and can be served as a main dish or as part of a larger meal. It pairs perfectly with Kashmiri Dum Aloo and soft Phulkas, making it a delicious option for a festive lunch or special occasion.
Tips for Perfect Kashmiri Modur Pulao
- Rice Choice: Always use Basmati rice for a fragrant and long-grain texture that complements the richness of this pulao.
- Spices: The spices in Modur Pulao are key to its unique flavor. Do not skip the whole spices (cloves, cardamom, cinnamon, etc.) as they give the dish its aromatic essence.
- Saffron: Saffron not only adds color but also a unique flavor to this pulao. Soak it well to extract its full potential.
- Consistency of Syrup: Ensure that the sugar syrup reaches the right thickness before adding the rice. It should coat the rice but not make it overly sweet or sticky.
- Serving Suggestions: Modur Pulao is often served with side dishes like Kashmiri Dum Aloo, a spicy potato curry, or alongside fresh Phulkas (Indian flatbreads) for a balanced meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Carbohydrates | ~70 g |
| Protein | ~4 g |
| Fat | ~12 g |
| Fiber | ~2 g |
| Sugars | ~30 g |
| Sodium | ~150 mg |
Conclusion
Kashmiri Style Modur Pulao is a traditional, sweet, and aromatic rice dish that offers a perfect balance of rich flavors and textures. With the delicate combination of saffron, whole spices, and dry fruits, this pulao is a delightful treat for the senses. It’s ideal for festive occasions, a special weekend lunch, or when you simply want to indulge in something luxurious. Pair it with your favorite curries, and you’ll have a memorable meal.
