Modur Pulao With Pomegranate Recipe

Ingredients

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.

Serve the Kashmiri Modur Pulao Recipe along with Paneer Masala and Boondi Raita to relish your mid day meals.