Why did my rice turn mushy?

Usually the rice was not drained well, the heat was too high, or the pulao was stirred too much while simmering.

Can I make Modur Pulav in advance?

Yes. Make it a few hours ahead, cool slightly, then reheat gently covered with a splash of milk before serving.

Do I have to soak the saffron first?

Yes, soaking saffron in warm milk helps release its color and aroma far better than adding the strands directly.

How do I know when the pulao is done?

The liquid should be absorbed and the rice should be tender but still hold its shape when fluffed with a fork.

Can I reduce the ghee in this recipe?

You can reduce it slightly, but some ghee is important for toasting the rice and giving the pulao its classic rich aroma.

Home / Recipes / kashmiri / Modur Pulav

kashmiriMediumvegetariangluten freesoy free

Modur Pulav

RATING

4.3/5(42)

TASTE SCORE

8/10

A festive Kashmiri sweet pulao made with fragrant basmati rice, milk, saffron, ghee, nuts, and a gentle touch of spice. It cooks up rich, aromatic, and lightly sweet, making it a beautiful special-occasion rice dish.

PREP

15m

COOK

30m

SERVES

1 KATORI

455 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Soak the rice and saffron.
1.Rinse the basmati rice gently until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain well.
3.Soak the saffron in 2 tbsp warm milk taken from the measured milk and set 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 the almonds and cashews and fry until lightly golden.
3.Add the raisins and fry just until they puff.
4.Remove everything to a plate and keep aside.
TIPKeep the heat gentle so the nuts color evenly without burning.
saute · ~3 min
Toast the whole spices and rice.
1.Add the remaining 1 tbsp ghee to the same pan.
2.Add green cardamom, cloves, cinnamon, and bay leaf and cook until fragrant.
3.Add the drained rice and stir gently for 1 to 2 minutes so the grains are coated in ghee.
boil · ~5 min
Add milk, water, and sugar.
Pour in the milk and water, then add the sugar. Stir gently until the sugar dissolves and bring the mixture to a gentle boil.
steam · ~15 min
Cook the pulao until the rice is tender.
Lower the heat, cover the pan tightly, and cook until the rice is tender and the liquid is absorbed. This takes about 12 to 15 minutes.
TIPDo not stir while the rice cooks or the grains may break.
assemble · ~2 min
Finish with saffron and fried nuts.
Open the lid, drizzle in the saffron milk, and scatter the fried almonds, cashews, and raisins over the rice. Fluff very gently with a fork.
rest · ~5 min
Cover and rest the pulao for 5 minutes.
serve
Serve the Modur Pulav warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked basmati thoroughly so the milk-water ratio stays balanced and the grains cook fluffy, not mushy.
2
Use a heavy-bottomed pan and keep the flame low once milk is added to prevent scorching at the base.
3
Fry the raisins only until they swell; a few extra seconds can make them taste bitter.
4
Toast the drained rice in ghee very gently so the grains stay intact and separate after cooking.
5
After adding sugar, stir only until it dissolves, then avoid frequent stirring so the rice does not break.
6
Let the pulao rest covered for 5 minutes before fluffing; this helps the saffron settle in and the grains firm up.
7
If making ahead, reheat covered with a small splash of warm milk so the sweet pulao stays soft and aromatic.