Kashmiri Style Modur Pulao Recipe - Kashmiri Sweet Pulao

A Kashmiri Sweet Pulao prepared using dry fruits and nuts. It is considered to be a delicious aromatic rice preparation using a surplus amount of ghee. You can serve this flavour packed rice along with paneer masala gravy to make a complete meal.

Karthika Gopalakrishnan
Kashmiri Style Modur Pulao Recipe - Kashmiri Sweet Pulao
4276 ratings.

Modur Pulao is a Kashmiri Sweet Pulao prepared using dry fruits and nuts. It is a delicious aromatic rice prepared using a surplus amount of ghee. It is a flavorful concoction of spices and nuts.

You will be amazed while cooking as all your senses will be occupied with the flavour emanating from the cinnamon, cloves, bay leaves and nuts added to the rice. Try this sweet pulao from your usual pulao and you will be preparing it more often.

Serve Modur Pulao along with Kashmiri Style Dum Aloo and Phulkas for a weekend lunch.

If you like this recipe, you can also try other Kashmiri Recipes such as

  1. Kashmiri Rogan Josh Recipe
  2. Kashmiri Rajma Recipe
  3. Kashmiri Pulao Recipe

Cuisine: Kashmiri
Course: Lunch
Diet: Vegetarian
Prep in

15 M

Cooks in

35 M

Total in

50 M


2 Servings


  • 1 cup Basmati rice
  • 1 cup Sugar
  • 6 tablespoons Ghee
  • 3 Bay leaves (tej patta)
  • 6 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dalchini)
  • 6 Cardamom (Elaichi) Pods/Seeds
  • 1/4 teaspoon Whole Black Peppercorns
  • 1/4 teaspoon Saffron strands
  • 1 teaspoon tablespoon Dates , chopped
  • 1 teaspoon tablespoon Whole Almonds (Badam) , blanched
  • 1 teaspoon teaspoon Cashew nuts , chopped
  • 1 teaspoon teaspoon Sultana Raisins
  • Salt , as required
  • 3 cups Water

How to make Kashmiri Style Modur Pulao Recipe - Kashmiri Sweet Pulao

  1. To begin making the Modur Pulao Recipe, wash rice thoroughly with water and soak for half an hour. Drain the water and set aside.

  2. In a small bowl, soak saffron with a tablespoon of water.

  3. 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.

  4. Drain water from the rice and set aside.

  5. 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.

  6. Cook them until peppercorns clutter.

  7. 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.

  8. 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.

  9. Combine them well and pour the saffron water on top of the rice.

  10. 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 bottom

  11. In case if you have added undercooked rice, add required amount of water. Ensure to check the consistency of the rice often to avoid overcooking

  12. Serve Modur Pulao warmly to satisfy your sweet tooth. Serve Modur Pulao along with Kashmiri Style Dum Aloo and Phulkas for a weekend lunch.