Modur Pulao from Jammu and Kashmir


Modur pulao is a sweet pulao from Kashmir. It is loaded with dry fruits and nuts and is cooked in ghee. The pulao is usually paired with spicy curry at the side.

Ingredients of Modur Pulao

    • 1 cup basmati rice soaked in water for 30 minutes
    • 1 inch cinnamon
    • 1 teaspoon shai jeera
    • 1 tej patta
    • 3 cloves
    • 3 green cardamoms
    • 2 black cardamoms
    • ½ teaspoon dry ginger powder
    • 1 teaspoon fennel powder
    • 2 pinches saffron strands
    • 3 tablespoons ghee
    • 2.25 cups water or as required
    • salt

For Garnish

  • ½ cup thinly sliced onions
  • 12 cashews
  • 12 almonds
  • 12 walnuts
  • 2 tablespoons ghee

How to Make Modur Pulao

  • Rinse basmati rice.
  • Soak the rice in enough water in a bowl for 30 minutes.
  • Heat ghee in a deep pan.
  • Add cinnamon stick, caraway seeds, tej patta, cloves, green cardamoms and black cardamoms.
  • Fry the spices for some seconds.
  • Add the dry ginger powder and fennel powder.
  • Add the soaked basmati rice.
  • Add whole or crushed saffron strands. Mix and sauté.
  • Pour water and add salt as required.
  • Stir and mix again.
  • Cover the pan tightly and simmer on medium-low heat until the rice grains are tender.

Making Garnish

  • Heat 2 tablespoons ghee or oil in a pan.
  • Add the sliced onions.
  • Also add a pinch of salt and sauté the onions till they are golden.
  • Remove with a slotted spoon and place on kitchen paper tissues.
  • To the same ghee or oil, add the almonds. Fry them until they become crisp and crunchy.
  • Now fry the cashews till they are crisp and lightly browned.
  • Also fry the walnuts till they are crisp and lightly browned. Remove fried walnuts. Place on kitchen paper tissues.
  • Cook the rice until softened, fluffy, tender and all the water has been absorbed. When done, fluff the rice with a fork.
  • While serving top Kashmiri pulao with the caramelized onions and the fried nuts garnish.