Ingredients: cup Basmati rice, cup Sugar, tablespoons Ghee, Bay leaves (tej patta), Cloves (Laung), inch Cinnamon Stick (Dalchini), Cardamom (Elaichi) Pods/Seeds, teaspoon Whole Black Peppercorns, teaspoon Saffron strands, teaspoon tablespoon Dates - chopped, teaspoon tablespoon Badam (Almond) - blanched, teaspoon teaspoon Cashew nuts - chopped, teaspoon teaspoon Raisins, - as required, cups Water, Vegetarian diet
Instructions: To begin making the Modur Pulao Recipe, wash rice thoroughly with water and soak for half an hour. Drain the water and set aside.In a small bowl, soak saffron with a tablespoon of water.In a small saucepan, add 2 cups of water and bring it to boil. Add rice and cook for about 5 to 10 minutes. Ensure that the rice is only cooked 3/4th. Do not cook for long time.Drain water from the rice and set aside.In a non-stick kadai heat ghee over medium flame. Once the ghee is hot, lower the flame and add cloves, bay leaves, cinnamon stick, cardamom, and Peppercorns.Cook them until peppercorns clutter.Now, add sugar, 1/2 cup of water and cook until they dissolve completely. It should be in thick syrup consistency. Add the half cooked rice and give it a stir.Now add chopped dates, raisins, almonds and cashews to the rice. Soak dates and almonds in warm water for few minutes for chopping it without efforts.Combine them well and pour the saffron water on top of the rice.Cover the pan and cook rice over low flame for about 20 to 25 minutes until they are cooked well. Ensure to stir them occasionally to prevent it from being burnt at the bottomIn case if you have added undercooked rice, add required amount of water. Ensure to check the consistency of the rice often to avoid overcookingServe Modur Pulao warmly to satisfy your sweet tooth. Serve Modur Pulao along with Kashmiri Style Dum Aloo and Phulkas for a weekend lunch.