Modur Pulao

Introduction

Modur Pulao is a Kashmiri sweet rice dish made with basmati rice, saffron, nuts, and ghee. Rich and aromatic, it’s often prepared during weddings and festivals.

Historical Relevance

Influenced by Persian and Mughal culinary traditions, Modur Pulao reflects Kashmir’s love for saffron and dry fruits, both abundant in the valley. It was historically served to royalty and at grand feasts, symbolizing luxury.

1. Cooking the Rice

Ingredients:

• 1 cup basmati rice

• 2 cups milk & water mix

• 2 tbsp ghee
  

Instructions:

1. Wash and soak rice for 30 mins.

2. Cook in milk-water mixture with ghee until fluffy.

2. Flavoring the Pulao

Ingredients:

• ¼ cup sugar

• 1 pinch saffron (soaked in warm milk)

• 2 tbsp mixed nuts (almonds, cashews, raisins)

• 2–3 green cardamoms
  

Instructions:

1. Stir saffron and sugar into rice.

2. Add fried nuts and cardamom for aroma.
   

Pro Tips

• Use Kashmiri saffron for authentic color and flavor.

• Cook on low heat to let the rice absorb sweetness gradually.
  

Serving Suggestions

Served warm at festive feasts or as part of Kashmiri wazwan.

Fun Fact

Kashmiris believe saffron in Modur Pulao brings not just color and flavor but also auspicious blessings for celebrations.