Modur Pulao

During Diwali, families indulge in a variety of sweet and savoury dishes, often made from freshly harvested crops that symbolise prosperity and renewal. But for those of you who are tired of laddoos, barfis, samosas and pakoras, MAYURA SIDHARTH suggests a few delicious alternatives.

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
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