Modur Pulao with Egg Curry

Instructions

1. 1

   Prepare Rice and Saffron Milk (30 minutes)

   • Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 30 minutes.
   • While the rice soaks, gently warm the milk in a small bowl. Add the saffron strands and set aside to infuse.
2. 2

   Sauté Nuts and Raisins (3 minutes)

   • Heat 2 tablespoons of ghee in a heavy-bottomed pot or pan over medium heat.
   • Add the almonds, cashews, and walnuts. Sauté for 1-2 minutes until they turn a light golden brown.
   • Add the raisins and continue to sauté for another 30 seconds until they plump up. Be careful not to burn them.
   • Using a slotted spoon, remove the fried nuts and raisins from the pan and set them aside for garnishing.
3. 3

   Temper Whole Spices (1 minute)

   • In the same pan with the remaining ghee, add the cinnamon stick, crushed green cardamom pods, cloves, and bay leaf.
   • Sauté for about 45 seconds until the spices release their fragrant aroma.
4. 4

   Cook the Pulao (20 minutes)

   • Drain the soaked rice completely and add it to the pot. Gently stir-fry for 2 minutes, ensuring the grains are well-coated with ghee without breaking them.
   • Pour in the water, saffron-infused milk, sugar, and salt. Stir gently just once to combine all the ingredients.
   • Increase the heat to high and bring the mixture to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is perfectly cooked.
5. 5

   Rest and Serve (10 minutes)

   • Turn off the heat and let the pulao rest, covered and undisturbed, for at least 10 minutes. This step allows the grains to firm up and separate.
   • Open the lid and gently fluff the rice with a fork.
   • Garnish generously with the fried nuts and raisins.
   • Serve the Modur Pulao hot as a standalone dish or as part of a festive Kashmiri meal.