Kashmiri Pulao Recipe | Modur Pulao | Saffron Spiced Rice with Whole Spices & Nuts
If you're looking to bring the flavors of Kashmiri cuisine into your kitchen, the Kashmiri Modur Pulao Recipe is the perfect dish. This aromatic and flavorful pulao is spiced with saffron, whole spices, and a delightful mix of nuts, creating a rich and luxurious meal that's perfect for any special occasion or a cozy family dinner.
If you're looking to bring the flavors of Kashmiri cuisine into your kitchen, the Kashmiri Modur Pulao Recipe is the perfect dish. This aromatic and flavorful pulao is spiced with saffron, whole spices, and a delightful mix of nuts, creating a rich and luxurious meal that's perfect for any special occasion or a cozy family dinner.
Originating from the picturesque valley of Kashmir, this pulao embodies the essence of traditional Kashmiri cooking, known for its aromatic spices and rich flavors. The use of saffron, a treasured spice in Kashmiri cuisine, gives this pulao its signature golden hue and exotic fragrance.
Kashmiri Modur Pulao is not just a treat for your taste buds but also offers numerous nutritional benefits. The saffron used in the pulao is known for its antioxidant properties and is believed to improve mood and memory. The nuts, including almonds, cashews, and raisins, provide healthy fats, protein, and essential vitamins and minerals. The use of whole spices such as cinnamon, cardamom, and cloves not only enhances the flavor but also adds anti-inflammatory and digestive benefits.
This dish is versatile and can be served as a main course or as a part of a larger meal spread. It’s a perfect choice for festive gatherings, family dinners, or even as a special Sunday lunch. The richness of the saffron and nuts makes it a standout dish that can elevate any meal.
Cooking Tips:When making the Kashmiri Modur Pulao, it's essential to use high-quality saffron to achieve the best color and aroma. Soak the saffron strands in warm milk for at least 15 minutes before adding them to the rice. This helps release their full flavor and color. Additionally, toast the nuts lightly to bring out their natural oils and enhance their crunchiness.
This Kashmiri Modur Pulao is more than just a dish; it's an experience that brings the rich culinary heritage of Kashmir to your table. The blend of saffron, spices, and nuts creates a symphony of flavors that is sure to impress your family and guests. So, gather your ingredients, follow this recipe, and enjoy a delicious and nutritious meal that’s perfect for any occasion.
Serve the Kashmiri Pulao Recipe along with Paneer Tikka Masala, Butter Naan and Mint Raita to make a complete dinner.
If you like this recipe, you can also try other Pulao Recipes that you can pack for your Lunch Box:
20 M
45 M
65 M
6 Servings
Ingredients
- 1 cup Basmati rice , soak for 45 min and drain
- 2 tablespoons Ghee
- 1 inch Ginger , thinly sliced
- 2 Green Chillies , slit
- 1 teaspoon Ajwain (Carom seeds)
- 1 teaspoons Fennel seeds (Saunf)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Brown cardamom (Badi Elaichi)
- 3 Cardamom (Elaichi) Pods/Seeds
- 3 Cloves (Laung)
- 1 Bay leaves (tej patta)
- 1/2 teaspoon Dry ginger powder
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 tablespoon Cashew nuts , roughly broken
- 1 tablespoon Whole Almonds (Badam) , roughly chopped
- 1 tablespoon Walnuts , roughly chopped
- 1 tablespoon Sultana Raisins
- 1 tablespoon Pistachios , roughly chopped
- 2 pinch Saffron strands
- 1/4 cup Milk
- 1-1/4 cups Water
- Salt , to taste
- 1/4 cup Apples , diced small, for garnish
- 1/4 cup Pineapple , diced small, for garnish For Caramelised onions
- 2 tablespoons Oil
- 2 Onions , thinly sliced
How to make Kashmiri Pulao Recipe | Modur Pulao | Saffron Spiced Rice with Whole Spices & Nuts
To begin making the Kashmiri Pulao Recipe, first wash and soak the rice for about 45 minutes. After 45 minutes, drain the water and keep aside.
Warm the milk and soak the saffron in the milk until we get the remaining steps ready.
For caramelised onions, heat oil in a pan over medium heat, add the onions and slow cook on low to medium heat until the onions turn caramelised and golden. Keep stirring during the process. This will take about 35-45 minutes. Once done, keep aside.
In a heavy bottom sauce pan, heat 2 tablespoons of ghee.
Add bay leaf, fennel seeds, ajawain, black cardamom, cloves, green cardamom, cinnamon sticks and fry them for few seconds until they release a roasted aroma.
Add a tablespoon of broken cashews and fry for another minute until the cashews are roasted golden.
Add ginger juliennes, ginger powder, Kashmiri chili powder, salt and the soaked rice and fry for few seconds. Add the saffron milk, water and bring the pulao to a brisk boil.
Once it comes to a boil, turn the heat to low, cover the pan and allow the rice to cook, until all the liquid has be absorbed.
Meanwhile, heat another tablespoon of oil in the pan and roast the dry fruits until light golden brown. Take it off the heat and keep aside.
Once the rice is done, add roasted nuts to the rice and gently fluff up the rice with the fork. Transfer the rice to a serving platter, garnish it with caramelised onions and diced fresh fruits and serve.
Serve the Kashmiri Pulao Recipe along with Paneer Tikka Masala, Butter Naan and Mint Raita to make a complete dinner.
