Kashmiri Modur Pulao Recipe | Saffron Spiced Rice with Nuts and Fruits

Transport your taste buds to the beautiful valleys of Kashmir with this aromatic Kashmiri Modur Pulao. Infused with the delicate flavors of saffron, whole spices, and topped with a medley of nuts and caramelized onions, this dish is a royal treat for your palate. Whether you’re hosting a special dinner or indulging in a cozy family meal, this vegetarian delight promises to be the star of your table.

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Ingredients

For the Rice

Ingredient	Quantity
Basmati rice	1 cup (soaked for 45 minutes)
Ghee	2 tablespoons
Ginger (thinly sliced)	1 inch piece
Green chilies (slit)	2
Ajwain (Carom seeds)	1 teaspoon
Fennel seeds (Saunf)	1 teaspoon
Cinnamon stick	1 inch piece
Brown cardamom (Badi Elaichi)	2 pods
Green cardamom (Elaichi)	3 pods
Cloves	3
Bay leaf (tej patta)	1
Dry ginger powder	1/2 teaspoon
Kashmiri red chili powder	1 teaspoon
Saffron strands	2 pinches (soaked in warm milk)
Milk	1/4 cup
Water	1-1/4 cups
Salt	To taste

For the Nuts and Fruits

Ingredient	Quantity
Cashew nuts (roughly broken)	1 tablespoon
Almonds (roughly chopped)	1 tablespoon
Walnuts (roughly chopped)	1 tablespoon
Sultana raisins	1 tablespoon
Pistachios (roughly chopped)	1 tablespoon
Apples (diced small, for garnish)	1/4 cup
Pineapple (diced small, for garnish)	1/4 cup

For Caramelized Onions

Ingredient	Quantity
Oil	2 tablespoons
Onions (thinly sliced)	2

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Nutritional Information (Per Serving)

Nutrient	Amount
Calories	350 kcal
Protein	6 g
Fat	12 g
Carbohydrates	52 g
Fiber	3 g
Sugar	7 g
Sodium	400 mg

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Preparation Time

Task	Time (Minutes)
Preparation	20
Cooking	45
Total	65

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Instructions

Step 1: Prepare the Rice

1. Begin by thoroughly washing the Basmati rice and soaking it for 45 minutes. Once soaked, drain the water and set the rice aside.
2. Warm 1/4 cup of milk and soak the saffron strands until fragrant and beautifully colored.

Step 2: Caramelize the Onions

1. Heat 2 tablespoons of oil in a pan over medium heat.
2. Add the thinly sliced onions and cook on low to medium heat, stirring occasionally, until they turn golden brown and caramelized. This process will take around 35-45 minutes. Set aside.

Step 3: Cook the Spiced Rice

1. In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium heat.
2. Add bay leaf, fennel seeds, ajwain, brown cardamom, green cardamom, cloves, and cinnamon stick. Sauté for a few seconds until the spices release their aroma.
3. Add broken cashews and fry them until golden.
4. Stir in the ginger slices, dry ginger powder, and Kashmiri red chili powder.
5. Add the soaked Basmati rice and salt. Gently mix to coat the rice with the spices.
6. Pour in the saffron milk and water. Bring the mixture to a brisk boil.
7. Once boiling, reduce the heat to low, cover the pan with a lid, and allow the rice to cook undisturbed until all the liquid is absorbed.

Step 4: Roast the Nuts

1. In another pan, heat a tablespoon of oil.
2. Add the almonds, walnuts, pistachios, and raisins. Roast until light golden brown. Set aside.

Step 5: Assemble the Kashmiri Pulao

1. Once the rice is cooked, fluff it gently with a fork to separate the grains.
2. Add the roasted nuts to the rice and mix lightly to combine.

Step 6: Garnish and Serve

1. Transfer the Kashmiri Pulao to a serving dish.
2. Garnish with caramelized onions, diced apples, and pineapple for a burst of sweetness and freshness.

Serving Suggestions

Pair this aromatic Kashmiri Modur Pulao with rich dishes like Paneer Tikka Masala, warm Butter Naan, and cooling Mint Raita to create an indulgent and complete dinner.

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Chef’s Tips

• Ensure the rice grains remain separate by being gentle while stirring.
• Use high-quality saffron to enhance the flavor and aroma.
• Customize the fruits and nuts based on your preference for an added personal touch.

Bring the exquisite flavors of Kashmir to your table with this Kashmiri Modur Pulao recipe. Every spoonful is a celebration of spices, sweetness, and warmth!