Post No. 102
Today we are landing on Jammu and Kashmir in our Journey of signature dishes of Indian states. Just like its natural beauty the food of Kashmir is heavenly. Today’s recipe is Modur Pulao – a sweet pulao prepared using fine basmati rice, dry fruits and nuts, spices, saffron and ghee.
1 cup basmati rice
¾ cup sugar
5 tablespoon ghee
1 inch cinnamon stick
3 bay leaves
6 cardamom pods
¼ teaspoon saffron
1 tablespoon chopped dates
1 tablespoon blanched almonds
1 tablespoon raisins
1 tablespoon chopped cashew nuts
Salt as required
3 cups of water
Wash the rice nicely and soak for half an hour
Soak the saffron with a tablespoon of warm water
In a pan add 2 1/2 cups of water and bring it to boil.
Add rice and cook for 10 minutes or it is cooked 3/4th
Drain the water and keep aside
In a pan add ghee and once it is hot add cloves, bay leaves, cinnamon, cardamom and pepper corns and cook until peppercorns splutters
Now add sugar and ½ cup water. Cook until the sugar dissolves and forms a thick consistency
Now add the chopped dates, almonds, cashew and raisins. Add saffron water and mix well
Cover the pan and cook the rice over low flame for about 20 minutes stirring occasionally.