Photograph of the finished Modur pulao

India · Cơm nghệ tây ngọt Modur pulao

Modur pulao

50 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 600 g
  • Photograph of Saffron threads Saffron threads 1.2 g
  • Photograph of Ghee Ghee 200 g
  • Photograph of Sugar Sugar 160 g
  • Photograph of Cardamom Cardamom 20 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 16 g
  • Photograph of Sliced almonds Sliced almonds 140 g
  • Photograph of Raisins Raisins 140 g
  • Photograph of Fresh milk Fresh milk 240 ml
  • Photograph of Chestnut Chestnut 200 g

Method

  1. 1 Soak the basmati rice for 30 minutes, then drain, and soak the saffron stigmas in warm milk for 20 minutes.
  2. 2 Roast the almonds and hazelnuts in ghee butter for 4 minutes, then remove and set aside.
  3. 3 Sauté cardamom and star anise in ghee for 40 seconds, then add rice and stir for 3 minutes.
  4. 4 Pour in hot water equal to one and a half times the amount of rice; this is dry, loose-grained rice, so it requires less water than regular rice.
  5. 5 Cook for 15 minutes, then sprinkle with sugar and pour saffron milk over the top without stirring.
  6. 6 Let it sit for 10 minutes without opening the lid, then fluff it up and sprinkle with almonds, chestnuts, and raisins.

With an appliance

  • Pressure cooker 35 min

    Replace step 5: cook under high pressure for 5 minutes, then quickly release the pressure; pour in the saffron milk when the lid is open and let it steep for another 8 minutes.

Start cooking