Modur Pulao
A fragrant Kashmiri sweet pulao made with basmati rice, milk, saffron, sugar, nuts, and warm whole spices. Rich but delicate, it brings together floral aroma, gentle sweetness, and beautiful color in every spoonful.
For 4 servings
- prep · ~30 min
Soak the rice and saffron.
1.Rinse the basmati rice until the water runs mostly clear.2.Soak the rice in fresh water for 30 minutes, then drain well.3.Soak the saffron in the warm milk and set it aside. - fry · ~3 min
Fry the nuts and raisins.
1.Heat 1 tbsp ghee in a heavy pan over low to medium heat.2.Add almonds and cashews and fry until lightly golden, about 1 to 2 minutes.3.Add raisins and cook just until they puff.4.Remove everything to a plate.TIPKeep the heat low so the nuts color gently and the raisins do not burn. - saute · ~1 min
Cook the whole spices in ghee.
Add the remaining 1 tbsp ghee to the same pan. Add green cardamom, cloves, cinnamon, and bay leaf, and cook for 30 to 40 seconds until fragrant.
- saute · ~2 min
Coat the rice in the spiced ghee.
Add the drained rice and stir very gently for 1 to 2 minutes so every grain is coated without breaking.
TIPUse a light hand here. Broken grains make the pulao sticky. - boil · ~5 min
Add milk, water, sugar, and salt.
Pour in the saffron milk and water. Add sugar and salt, then stir gently once to combine. Bring the mixture to a gentle boil.
- steam · ~15 min
Cover and cook the pulao.
Lower the heat, cover the pan tightly, and cook for 12 to 15 minutes until the rice is tender and the liquid is absorbed.
TIPDo not stir while the rice cooks or the grains may break. - rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the covered pulao rest for 10 minutes so the grains firm up and finish steaming.
- assemble · ~2 min
Fold in the fried nuts and raisins.
Open the pan, remove the bay leaf, and fluff the rice gently with a fork. Fold in most of the fried nuts and raisins, saving a little for the top.
- serve
Serve the Modur Pulao warm.
Spoon into katoris and finish with the remaining nuts and raisins.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked basmati very well before it hits the ghee, or the grains can steam and turn soft too early.
- 2Fry the nuts only to light gold; they continue deepening in color after you remove them from the pan.
- 3Once sugar and liquid go in, stir just once gently, because repeated stirring can make the sweet rice clump.
- 4Use a heavy-bottomed pan with a tight lid so the milk and sugar do not catch at the bottom while the rice cooks.
- 5After the 10-minute rest, fluff with a fork instead of a spoon to keep the long grains separate and airy.
- 6If reheating leftovers, sprinkle on a little warm milk, cover, and heat gently so the pulao stays soft and fragrant.
Adapt it for your goals.
Low-sugar
Reduce the sugar slightly for a less dessert-like pulao that pairs better with richer festive mains.
veganVegan
Use coconut milk or almond milk in place of dairy milk and swap ghee for a neutral oil or vegan ghee.
more nutsMore-nuts
Increase almonds and cashews for extra richness and crunch, especially if serving this as part of a celebratory spread.
rose scentedRose-scented
Add a tiny splash of rose water after cooking for a more perfumed, festive Kashmiri-style sweet pulao.
Why this is on our healthy list.
Energy-Rich Festive Dish
Rice, milk, sugar, ghee, and dried fruit make this a satisfying dish that provides quick and lasting energy.
Nuts Add Good Fats
Almonds and cashews contribute healthy fats and some plant protein, while also adding texture and satiety.
Aromatic Whole Spices
Cardamom, cloves, cinnamon, bay leaf, and saffron bring flavour depth without needing heavy seasoning.
Frequently asked questions
Usually the rice was overcooked, not drained well after soaking, or stirred too much after adding the liquid. Keep the heat low and avoid stirring while it cooks.
