Kashmiri Style Modur Pulao With Pomegranate Recipe
An aromatic Rice that is mildly spiced with whole spice and sweetly flavored with saffron, pomegranate, dry fruits, and nuts. You can also add other fruits like apple and pineapple instead of pomegranate. Serve it with Paneer masala curry for nice lunch.
Kashmiri Modur Pulao With Pomegranate Recipe is essentially the pulao from Kashmir cuisine served usually with Paneer masala curry recipe.
Kashmiri Modur Pulao is aromatic and mildly spiced and sweet flavored with saffron, pomegranate, dry fruits, and nuts, which is aptly served with spicy Kashmiri Paneer Masala Curry Recipe to make it a complete meal. You can also use apple or pineapple instead of pomegranate.
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For Kashmiri pulao
- 1 cup Basmati rice , soaked for 1/2 hour
- 3 Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1 Cardamom (Elaichi) Pods/Seeds
- 3/4 cup Milk , (adjust)
- 1-1/2 cup Water
- 1 pinch Saffron strands
- 1 teaspoon Cumin powder (Jeera) , roasted
- 1 teaspoon Oil
- Salt , to taste Fresh Fruits / Dry fruits and nuts
- 1/2 cup Anardana Powder (Pomegranate Seed Powder) , cleaned
- 2 teaspoon Cashew nuts
- 3 teaspoon Whole Almonds (Badam)
- 2-5 teaspoon Sultana Raisins , optional
- 4 Dates , pitted and sliced
- Ghee , as required
How to make Kashmiri Style Modur Pulao With Pomegranate Recipe
To begin making Kashmiri Modur Pulao Recipe first Soak saffron in 2 teaspoons of warm milk for about 10 minutes and crush it well.
Wash and soak Basmati rice for half an hour.Next in a Biryani pot or a pressure cooker, heat ghee, add cinnamon, cloves and cardamom and saute for a while till aromatic.Drain excess water from soaked Basmati rice, add rice to the pan and saute for about 3 minutes on medium flame.
Add saffron milk mix to rice and add 1/2 cup milk and 1/2 cup water and salt to taste. Cook covered until the rice is cooked well. In the pressure cooker leave it for about 2 whistle.
Once rice is cooked, switch off and fluff it up with a fork and set aside.
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. Keep a few fried cashews aside for garnishing.
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. While it is still warm, add the pomegranate and stir. Finally, add the roasted jeera powder and give it a good mix.