Modur Pulao: A Traditional Kashmiri Sweet Rice Recipe

Modur pulao is Kashmir's sweet rice dish — saffron-tinted, dried-fruit-studded, and served at weddings and celebrations across the valley. It's simpler to make than it looks, and a good showcase for a well-stocked Kashmiri pantry.

What Modur Pulao Actually Is

"Modur" means sweet in Kashmiri, and this pulao is exactly that — basmati rice cooked with sugar, ghee, saffron, and a mix of dried fruits and nuts, rather than the savoury, spiced pulao more commonly known elsewhere. It's typically served as part of a larger meal rather than as a standalone dessert.

Ingredients

• 2 cups basmati rice, soaked 30 minutes
• 3–4 tbsp ghee
• 3–4 tbsp sugar (adjust to taste)
• 4–5 strands of saffron, soaked in 2 tbsp warm milk
• 4–5 green cardamom pods
• A small piece of cinnamon stick
• A handful each of mamra almonds, walnut kernels, and dried apricots (khubani), roughly chopped
• 2–3 tbsp raisins
• 2.5 cups water

Method

1. Heat ghee in a heavy-bottomed pot. Add cardamom and cinnamon, and let them sizzle briefly to release aroma.
2. Add the drained, soaked rice and gently sauté for 2–3 minutes, coating the grains in ghee without breaking them.
3. Add water, sugar, and the saffron-milk mixture. Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked through and the water is absorbed (roughly 15–18 minutes).
4. While the rice cooks, lightly toast the almonds, walnuts, and raisins in a separate pan with a small amount of ghee until fragrant.
5. Once the rice is done, gently fold in the toasted nuts and chopped khubani, being careful not to break the rice grains.
6. Let it rest, covered, for 5 minutes before serving.

Serving Notes

Modur pulao is traditionally part of a larger spread rather than eaten alone — it works well alongside savoury dishes, where its sweetness provides a contrast rather than functioning as a separate dessert course.

Ingredients Worth Getting Right

The quality of your saffron and dried fruit genuinely shows in a dish this simple — there's nowhere for a lower-grade ingredient to hide. Our Mongra Saffron, Mamra Almonds, and Dried Apricots are worth the difference in a dish built around so few ingredients.

A Simple Way to Bring Kashmir to the Table

Modur pulao is one of the more approachable traditional Kashmiri dishes to make at home — no unusual techniques, just good ingredients handled with a bit of care.