Modur Pulao

Cuisines

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Recipe

Ingredients

1 cup	basmati rice
2 tablespoons	ghee
1	cinnamon stick
2	green cardamom pods
2	cloves
2 tablespoons	sugar
1/4 cup	raisins
1/4 cup	cashew nuts
1/4 teaspoon	saffron strands
1/4 cup	milk
1/2 teaspoon	salt
2 cups	water

Instructions

1. 1 Wash and soak the basmati rice in water for 30 minutes, then drain.
2. 2 Warm the milk slightly and add saffron strands to it. Set aside to infuse.
3. 3 Heat ghee in a heavy-bottomed pan over medium heat.
4. 4 Add the cinnamon stick, cardamom pods, and cloves, sauté until fragrant.
5. 5 Add the cashew nuts and raisins, sauté until the cashews are golden and raisins are plump.
6. 6 Stir in the drained rice and sauté for 2-3 minutes, ensuring the grains are coated in ghee.
7. 7 Add water, saffron-infused milk, sugar, and salt to the rice. Stir gently.
8. 8 Bring to a boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
9. 9 Turn off the heat and let the pulao rest, covered, for 5 minutes before serving.