INGREDIENTS
- 1 cup basmati rice
- ¾ cup coarsely cut mixed dry fruits (raisins, almonds, cashews, dry coconut, dates)
- Whole spices (1 bay leaf, 1-inch cinnamon, 1 star anise, 4 to 5 black peppercorns, 2 to 3 cloves)
- 10 to 12 saffron strands
- 2 to 3 tablespoons warm milk
- ½ cup sugar
- 2 cups water
- 3 tablespoons pure ghee
METHOD
- Soak the saffron strands in warm milk for an hour.
- Rinse the rice well and soak it for half an hour.
- In a pot, take 2 cups of water and add all the whole spices. Let them boil for 10 minutes.
- In another thick-bottomed pan, add 2 tablespoons ghee. Add all the coarsely cut dry fruits and roast them well for 2 to 3 minutes. Take out half the dry fruits and set them aside.
- To the pan with half the dry fruits, add the soaked and drained rice and mix it well for 2 minutes.
- Strain the spiced water and add just the water to the rice. Adjust the amount of water as per the rice.
- Add the sugar, mix well and cover the pan to let the rice cook.
- Once the rice is almost cooked, add the saffron milk followed by the remaining ghee.
- Mix gently and make sure the rice grains don’t break.
- Add the dry fruits that had been set aside.
- Serve this extremely fragrant and delicious modur pulao as a main dish or as dessert.
Warning: Ask a parent or adult to help with these recipes.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins
