Kashmiri Style Modur Pulao With Pomegranate Recipe
A vegetarian Kashmiri recipe with basmati rice - soaked for /2 hour, cinnamon stick (dalchini), cloves (laung). Ready in 2h 40m, serves 4.
Curated bySana Bhat🇮🇳
Instructions
14 steps- 1
To begin making Kashmiri Modur Pulao Recipe first Soak saffron in 2 teaspoons of warm milk for about 10 minutes and crush it well
milk - (adjust)(3/4 cup)pinch saffron strands(1) - 2
Wash and soak Basmati rice for half an hour
basmati rice - soaked for /2 hour(1 cup) - 3
Next in a Biryani pot or a pressure cooker, heat ghee, add cinnamon, cloves and cardamom and saute for a while till aromatic
cinnamon stick (dalchini)(3)cloves (laung)(2)cardamom (elaichi) pods/seeds(1)ghee - as required - 4
Drain excess water from soaked Basmati rice, add rice to the pan and saute for about 3 minutes on medium flame
basmati rice - soaked for /2 hour(1 cup)-/2 water(1 cup) - 5
Add saffron milk mix to rice and add 1/2 cup milk and 1/2 cup water and salt to taste
basmati rice - soaked for /2 hour(1 cup)milk - (adjust)(3/4 cup)-/2 water(1 cup)pinch saffron strands(1)salt - to taste - 6
Cook covered until the rice is cooked well
basmati rice - soaked for /2 hour(1 cup) - 7
In the pressure cooker leave it for about 2 whistle
- 8
Once rice is cooked, switch off and fluff it up with a fork and set aside
basmati rice - soaked for /2 hour(1 cup) - 9
Just before serving, in a pan, fry the dry fruits and nuts including cashew nuts, badam, dates and raisins in a little ghee till they are golden brown
cashew nuts(2 teaspoon)badam (almond)(3 teaspoon)-5 raisins - optional(2 teaspoon)dates - pitted and sliced(4)ghee - as required - 10
Keep a few fried cashews aside for garnishing
cashew nuts(2 teaspoon) - 11
On a medium flame, add fried dry fruits and nuts to the fluffed up rice in the pot and mix well and switch off heat
basmati rice - soaked for /2 hour(1 cup)cashew nuts(2 teaspoon) - 12
While it is still warm, add the pomegranate and stir
- 13
Finally, add the roasted jeera powder and give it a good mix
cumin powder (jeera) - roasted(1 teaspoon)anardana powder (pomegranate seed powder) - cleaned(1/2 cup) - 14
Serve the Kashmiri Modur Pulao Recipe along with Paneer Masala and Boondi Raita to relish your mid day meals
Rate this recipe
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Kashmiri Style Modur Pulao With Pomegranate Recipe
A vegetarian Kashmiri recipe with basmati rice - soaked for /2 hour, cinnamon stick (dalchini), cloves (laung). Ready in 2h 40m, serves 4.
Curated bySana Bhat🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making Kashmiri Modur Pulao Recipe first Soak saffron in 2 teaspoons of warm milk for about 10 minutes and crush it well
milk - (adjust)(3/4 cup)pinch saffron strands(1) - 2
Wash and soak Basmati rice for half an hour
basmati rice - soaked for /2 hour(1 cup) - 3
Next in a Biryani pot or a pressure cooker, heat ghee, add cinnamon, cloves and cardamom and saute for a while till aromatic
cinnamon stick (dalchini)(3)cloves (laung)(2)cardamom (elaichi) pods/seeds(1)ghee - as required - 4
Drain excess water from soaked Basmati rice, add rice to the pan and saute for about 3 minutes on medium flame
basmati rice - soaked for /2 hour(1 cup)-/2 water(1 cup) - 5
Add saffron milk mix to rice and add 1/2 cup milk and 1/2 cup water and salt to taste
basmati rice - soaked for /2 hour(1 cup)milk - (adjust)(3/4 cup)-/2 water(1 cup)pinch saffron strands(1)salt - to taste - 6
Cook covered until the rice is cooked well
basmati rice - soaked for /2 hour(1 cup) - 7
In the pressure cooker leave it for about 2 whistle
- 8
Once rice is cooked, switch off and fluff it up with a fork and set aside
basmati rice - soaked for /2 hour(1 cup) - 9
Just before serving, in a pan, fry the dry fruits and nuts including cashew nuts, badam, dates and raisins in a little ghee till they are golden brown
cashew nuts(2 teaspoon)badam (almond)(3 teaspoon)-5 raisins - optional(2 teaspoon)dates - pitted and sliced(4)ghee - as required - 10
Keep a few fried cashews aside for garnishing
cashew nuts(2 teaspoon) - 11
On a medium flame, add fried dry fruits and nuts to the fluffed up rice in the pot and mix well and switch off heat
basmati rice - soaked for /2 hour(1 cup)cashew nuts(2 teaspoon) - 12
While it is still warm, add the pomegranate and stir
- 13
Finally, add the roasted jeera powder and give it a good mix
cumin powder (jeera) - roasted(1 teaspoon)anardana powder (pomegranate seed powder) - cleaned(1/2 cup) - 14
Serve the Kashmiri Modur Pulao Recipe along with Paneer Masala and Boondi Raita to relish your mid day meals
Rate this recipe
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