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A fragrant Kashmiri sweet rice dish, gently sweetened and loaded with crunchy nuts and saffron. This celebratory pulao brings the authentic flavors of the valley to your table, perfect for festive meals.
For 4 servings
Prepare Rice and Saffron Milk (30 minutes)
Sauté Nuts and Raisins (3 minutes)
Temper Whole Spices (1 minute)
A fragrant Kashmiri sweet rice dish, gently sweetened and loaded with crunchy nuts and saffron. This celebratory pulao brings the authentic flavors of the valley to your table, perfect for festive meals.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 546.81 calories per serving with 8.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Pulao (20 minutes)
Rest and Serve (10 minutes)
Replace ghee with a neutral vegetable oil or coconut oil. Substitute the dairy milk with water or a plant-based milk like almond milk.
Feel free to incorporate other nuts like pistachios or dried fruits like chopped apricots or dates for varied textures and flavors.
For an even richer and creamier pulao, add 2-3 tablespoons of crumbled khoya (milk solids) along with the sugar.
You can replace white sugar with an equal amount of powdered jaggery (gur). This will give the pulao a more earthy sweetness and a darker color.
The combination of carbohydrates from basmati rice and simple sugars provides a quick and substantial energy boost, making it a fulfilling dish for special occasions and celebrations.
Nuts like almonds, cashews, and walnuts are excellent sources of monounsaturated and polyunsaturated fats, which are beneficial for heart health, brain function, and reducing inflammation.
Spices like saffron and cardamom are known for their mood-enhancing properties. The beautiful aroma of the pulao can be uplifting, helping to reduce stress and create a festive atmosphere.
One serving of Modur Pulao contains approximately 545-580 calories. This is an estimate and can vary based on the exact quantities of ghee, sugar, and nuts used.
Modur Pulao is a rich, celebratory dish high in carbohydrates and fats from sugar and ghee. While the nuts provide healthy fats and nutrients, it's best enjoyed in moderation as part of a balanced diet, especially on festive occasions.
Yes, you can. Follow the steps until adding the rice and liquids. Close the pressure cooker lid and cook on high heat for 1 whistle. Turn off the heat and let the pressure release naturally. Fluff with a fork before serving.
It is traditionally served as part of a Kashmiri Wazwan (feast). At home, it pairs wonderfully with savory and slightly spicy dishes like Kashmiri Dum Aloo, Paneer Yakhni, or a simple cucumber raita to balance the sweetness.
Store leftover pulao in an airtight container in the refrigerator for up to 2-3 days. To reheat, sprinkle a little water over the rice and warm it in a microwave or gently on the stovetop to restore its moisture and fluffiness.
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