Modur Pulao; A Delectable And Sweet Rice Dish From Kashmir

Modur Pulao, also known as sweet pulao, is a popular rice dish from the Kashmiri cuisine. Its history can be traced back to the Mughal era when the Mughals ruled over Kashmir. The Mughal emperors were known for their love of rich and elaborate cuisine, and their influence can be seen in many of the dishes that are popular in Kashmir today, including Modur Pulao.

The word ‘modur’ is derived from the Persian word ‘modar’ which means sweet. This dish is essentially a sweet rice pudding and was considered a royal delicacy in the Mughal court. The dish was introduced to Kashmiri cuisine during the Mughal rule and has been an integral part of Kashmiri cuisine ever since. Modur Pulao is made with fragrant basmati rice, which is cooked with a variety of spices such as cinnamon, cardamom, and cloves. The rice is first rinsed and soaked for a few minutes before being cooked in a pot of boiling water. The spices are added to the water to infuse the rice with their flavours. The rice is then cooked until it is tender and fluffy. Once the rice is cooked, it is sweetened with sugar or honey. The addition of raisins and cashews gives the dish a unique texture and flavour that is both sweet and savoury. The raisins are soaked in water for a few minutes before being added to the rice. The cashews are first roasted in ghee until they are golden brown and then added to the rice. This dish is typically served as part of a Kashmiri feast, alongside other traditional dishes such as Rogan Josh and Yakhni. It is also often served on special occasions such as weddings and festivals. In fact, it is considered an essential part of the Wazwan, which is a traditional Kashmiri multi-course meal served at weddings and other special occasions. The Wazwan typically consists of 36 dishes, of which Modur Pulao is one. The Wazwan is a communal meal that is served on large copper platters called traemis. Guests sit on the floor around the traemis and eat with their hands. Modur Pulao is usually served towards the end of the meal, as a sweet and satisfying dessert. Today, Modur Pulao is a beloved dish in Kashmiri cuisine and has gained popularity across India and around the world. Its unique combination of sweet and savory flavours and fragrant spices makes it a favourite among food lovers everywhere.

Modur Pulao is a special and unique dish in Kashmiri cuisine, and there are several factors that make it stand out and differentiate it from other rice dishes. The combination of fragrant spices and sweetness sets it apart from other rice dishes. The dish is flavoured with spices such as cinnamon, cardamom, and cloves, which infuse the rice with their distinct and aromatic flavours. The addition of sugar or honey, along with raisins and cashews, adds a touch of sweetness to the dish, creating a unique blend of sweet and savoury flavours. Secondly, the cooking technique used to prepare Modur Pulao is different from other rice dishes. The rice is first rinsed and soaked in water for a few minutes before being cooked in boiling water infused with spices. This helps to remove any excess starch from the rice and also allows the spices to infuse the rice with their flavours. Modur Pulao is traditionally served as part of the Wazwan, which is a multi-course meal consisting of several dishes. The Wazwan is typically served on large copper platters and eaten communally with the guests seated on the floor around the platters. The communal aspect of the meal adds to the unique experience of enjoying Modur Pulao and other Kashmiri dishes. Overall, the combination of fragrant spices, sweetness, unique cooking techniques, and communal dining experience all contribute to making Modur Pulao a special and different dish in Kashmiri cuisine.

Ingredients:

• 2 cups of basmati rice
• 4 cups of water
• 1 cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 1/2 tsp salt
• 1/2 cup sugar
• 1/2 cup raisins
• 1/2 cup cashews
• 1/4 cup ghee

Method

• Rinse the basmati rice in cold water until the water runs clear. Soak the rice in cold water for 20-30 minutes.
• In a pot, bring 4 cups of water to a boil. Add the cinnamon stick, green cardamom pods, cloves, and salt to the water.
• Drain the soaked rice and add it to the boiling water. Reduce the heat to low, cover the pot with a lid, and cook the rice for 15-20 minutes until it is tender and fluffy.
• While the rice is cooking, heat the ghee in a separate pan. Add the cashews to the pan and fry them until they are golden brown. Remove the cashews from the pan and set them aside.
• In the same pan, add the raisins and fry them until they are plump and golden. Remove the raisins from the pan and set them aside.
• Once the rice is cooked, remove the pot from the heat and add the sugar to the rice. Stir the rice gently until the sugar dissolves.
• Add the fried cashews and raisins to the rice and stir gently to combine.
• Cover the pot with a lid and let the rice rest for 10-15 minutes before serving. This will allow the flavours to blend and the rice to absorb the sweetness of the sugar.
• Garnish the Modur Pulao with more cashews and raisins before serving.

Tips

• By following these tips, you can make the perfect Modur Pulao that is fluffy, fragrant, and bursting with sweet and savory flavours-
• The quality of the rice is crucial to making a good Modur Pulao. Use good quality basmati rice that is long-grain and fragrant.
• Soaking the rice in cold water for 20-30 minutes before cooking helps to remove any excess starch from the rice and results in fluffy and separate grains.
• Adding whole spices such as cinnamon, green cardamom pods, and cloves to the water while cooking the rice infuses the rice with their distinct flavours and aroma.
• After the rice is cooked, let it rest for 10-15 minutes before serving. This allows the flavours to blend and the rice to absorb the sweetness of the sugar.
•  Modur Pulao is a sweet dish, but the sweetness level can be adjusted to taste. Add more or less sugar depending on your preference.
• The cashews and raisins add texture and flavour to the dish. Garnish the Modur Pulao with more cashews and raisins before serving for added visual appeal.