Kashmiri Style Modur Pulao With Pomegranate Recipe

Step 1: To begin making Kashmiri Modur Pulao Recipe first Soak saffron in 2 teaspoons of warm milk for about 10 minutes and crush it well

Step 2: Wash and soak Basmati rice for half an hour

Step 3: Next in a Biryani pot or a pressure cooker, heat ghee, add cinnamon, cloves and cardamom and saute for a while till aromatic

Step 4: Drain excess water from soaked Basmati rice, add rice to the pan and saute for about 3 minutes on medium flame

Step 5: Add saffron milk mix to rice and add 1/2 cup milk and 1/2 cup water and salt to taste

Step 6: Cook covered until the rice is cooked well

Step 7: In the pressure cooker leave it for about 2 whistle

Step 8: Once rice is cooked, switch off and fluff it up with a fork and set aside

Step 9: 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

Step 10: Keep a few fried cashews aside for garnishing

Step 11: 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

Step 12: While it is still warm, add the pomegranate and stir

Step 13: Finally, add the roasted jeera powder and give it a good mix

Step 14: Serve the Kashmiri Modur Pulao Recipe along with Paneer Masala and Boondi Raita to relish your mid day meals