Indian
Modur Pulav
“A fragrant Kashmiri sweet rice dish suffused with saffron, cardamom, and loaded with almonds, cashews, and raisins.”
Easy1 hour
Where it comes from
Modur Pulav is a classic from the Kashmiri Wazwan tradition, reflecting the region's Persian-influenced cuisine and love for richly spiced, aromatic dishes.
Differs from Pulao
- ·Kashmiri-Pandit sweet rice — saffron, ghee, lots of dry fruit, served as a wedding-feast dish.
- ·Cousin to Kashmiri Pulao but typically richer with ghee and more sugar; specifically vegetarian.
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On the Palate
What goes into it
How it's made
- 1
Rinse basmati rice and soak with saffron strands.
- 2
Boil milk with sugar, cardamom, cinnamon, and cloves.
- 3
Add the soaked rice to the milk mixture and cook until tender.
- 4
Stir in almonds, cashews, and raisins.
- 5
Finish with a drizzle of ghee for added richness.
