Kashmiri Style Modur Pulao With Pomegranate Recipe
A vegetarian Kashmiri recipe with basmati rice - soaked for /2 hour, cinnamon stick (dalchini), cloves (laung). Ready in 2h 40m, serves 4.
Curated bySana Bhat🇮🇳
- 1
To begin making Kashmiri Modur Pulao Recipe first Soak saffron in 2 teaspoons of warm milk for about 10 minutes and crush it well
milk - (adjust)(3/4 cup)pinch saffron strands(1) - 2
Wash and soak Basmati rice for half an hour
basmati rice - soaked for /2 hour(1 cup) - 3
Next in a Biryani pot or a pressure cooker, heat ghee, add cinnamon, cloves and cardamom and saute for a while till aromatic
cinnamon stick (dalchini)(3)cloves (laung)(2)cardamom (elaichi) pods/seeds(1)ghee - as required - 4
Drain excess water from soaked Basmati rice, add rice to the pan and saute for about 3 minutes on medium flame
basmati rice - soaked for /2 hour(1 cup)-/2 water(1 cup) - 5
Add saffron milk mix to rice and add 1/2 cup milk and 1/2 cup water and salt to taste
basmati rice - soaked for /2 hour(1 cup)milk - (adjust)(3/4 cup)-/2 water(1 cup)pinch saffron strands(1)salt - to taste - 6
Cook covered until the rice is cooked well
basmati rice - soaked for /2 hour(1 cup) - 7
In the pressure cooker leave it for about 2 whistle
- 8
Once rice is cooked, switch off and fluff it up with a fork and set aside
basmati rice - soaked for /2 hour(1 cup) - 9
Just before serving, in a pan, fry the dry fruits and nuts including cashew nuts, badam, dates and raisins in a little ghee till they are golden brown
cashew nuts(2 teaspoon)badam (almond)(3 teaspoon)-5 raisins - optional(2 teaspoon)dates - pitted and sliced(4)ghee - as required - 10
Keep a few fried cashews aside for garnishing
cashew nuts(2 teaspoon) - 11
On a medium flame, add fried dry fruits and nuts to the fluffed up rice in the pot and mix well and switch off heat
basmati rice - soaked for /2 hour(1 cup)cashew nuts(2 teaspoon) - 12
While it is still warm, add the pomegranate and stir
- 13
Finally, add the roasted jeera powder and give it a good mix
cumin powder (jeera) - roasted(1 teaspoon)anardana powder (pomegranate seed powder) - cleaned(1/2 cup) - 14
Serve the Kashmiri Modur Pulao Recipe along with Paneer Masala and Boondi Raita to relish your mid day meals
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Kashmiri Style Modur Pulao With Pomegranate Recipe
A vegetarian Kashmiri recipe with basmati rice - soaked for /2 hour, cinnamon stick (dalchini), cloves (laung). Ready in 2h 40m, serves 4.
Curated bySana Bhat🇮🇳
Directions
14 steps- 1
To begin making Kashmiri Modur Pulao Recipe first Soak saffron in 2 teaspoons of warm milk for about 10 minutes and crush it well
milk - (adjust)(3/4 cup)pinch saffron strands(1) - 2
Wash and soak Basmati rice for half an hour
basmati rice - soaked for /2 hour(1 cup) - 3
Next in a Biryani pot or a pressure cooker, heat ghee, add cinnamon, cloves and cardamom and saute for a while till aromatic
cinnamon stick (dalchini)(3)cloves (laung)(2)cardamom (elaichi) pods/seeds(1)ghee - as required - 4
Drain excess water from soaked Basmati rice, add rice to the pan and saute for about 3 minutes on medium flame
basmati rice - soaked for /2 hour(1 cup)-/2 water(1 cup) - 5
Add saffron milk mix to rice and add 1/2 cup milk and 1/2 cup water and salt to taste
basmati rice - soaked for /2 hour(1 cup)milk - (adjust)(3/4 cup)-/2 water(1 cup)pinch saffron strands(1)salt - to taste - 6
Cook covered until the rice is cooked well
basmati rice - soaked for /2 hour(1 cup) - 7
In the pressure cooker leave it for about 2 whistle
- 8
Once rice is cooked, switch off and fluff it up with a fork and set aside
basmati rice - soaked for /2 hour(1 cup) - 9
Just before serving, in a pan, fry the dry fruits and nuts including cashew nuts, badam, dates and raisins in a little ghee till they are golden brown
cashew nuts(2 teaspoon)badam (almond)(3 teaspoon)-5 raisins - optional(2 teaspoon)dates - pitted and sliced(4)ghee - as required - 10
Keep a few fried cashews aside for garnishing
cashew nuts(2 teaspoon) - 11
On a medium flame, add fried dry fruits and nuts to the fluffed up rice in the pot and mix well and switch off heat
basmati rice - soaked for /2 hour(1 cup)cashew nuts(2 teaspoon) - 12
While it is still warm, add the pomegranate and stir
- 13
Finally, add the roasted jeera powder and give it a good mix
cumin powder (jeera) - roasted(1 teaspoon)anardana powder (pomegranate seed powder) - cleaned(1/2 cup) - 14
Serve the Kashmiri Modur Pulao Recipe along with Paneer Masala and Boondi Raita to relish your mid day meals
About this recipe
A vegetarian Kashmiri recipe with basmati rice - soaked for /2 hour, cinnamon stick (dalchini), cloves (laung). Ready in 2h 40m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
You Might Also Like
Kashmiri Paneer Gravy Recipe
⏱ 25 min
Kashmiri Style Rista Recipe - Mutton Kofta Curry
⏱ 70 min
Kashmiri Style Noon Chai Recipe - Pink Tea
⏱ 20 min
Kashmiri Rajma Recipe - Kashmiri Rajma (Recipe)
⏱ 550 min
Kashmiri Style Noon Tea Recipe - Kashmiri Style Noon Chai Recipe
⏱ 20 min
Kashmiri Paneer Gravy Recipe - Kashmiri Paneer Gravy Recipe
⏱ 25 min