Modur Pulao

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 water 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.