Kashmiri Style Modur Pulao Recipe - Kashmiri Sweet Pulao

Step 1: To begin making the Modur Pulao Recipe, wash rice thoroughly with water and soak for half an hour

Step 2: Drain the water and set aside

Step 3: In a small bowl, soak saffron with a tablespoon of water

Step 4: In a small saucepan, add 2 cups of water and bring it to boil

Step 5: Add rice and cook for about 5 to 10 minutes

Step 6: Ensure that the rice is only cooked 3/4th

Step 7: Do not cook for long time

Step 8: Drain water from the rice and set aside

Step 9: In a non-stick kadai heat ghee over medium flame

Step 10: Once the ghee is hot, lower the flame and add cloves, bay leaves, cinnamon stick, cardamom, and Peppercorns

Step 11: Cook them until peppercorns clutter

Step 12: Now, add sugar, 1/2 cup of water and cook until they dissolve completely

Step 13: It should be in thick syrup consistency

Step 14: Add the half cooked rice and give it a stir

Step 15: Now add chopped dates, raisins, almonds and cashews to the rice

Step 16: Soak dates and almonds in warm water for few minutes for chopping it without efforts

Step 17: Combine them well and pour the saffron water on top of the rice

Step 18: Cover the pan and cook rice over low flame for about 20 to 25 minutes until they are cooked well

Step 19: Ensure to stir them occasionally to prevent it from being burnt at the bottomIn case if you have added undercooked rice, add required amount of water

Step 20: Ensure to check the consistency of the rice often to avoid overcookingServe Modur Pulao warmly to satisfy your sweet tooth

Step 21: Serve Modur Pulao along with Kashmiri Style Dum Aloo and Phulkas for a weekend lunch