By Nandini Bhushan
The picturesque and spectacular paradise of Kashmir is known for its breathtaking landscape. Its flavourful and aromatic cuisine has a delightful blend of Indian, Central Asian and Persian influences. From the traditional Wazwan to the quintessential Kahwa, traditional Kashmiri food bursts with the aroma of whole spices. Broadly categorised into two groups – Kashmiri Pandit Cuisine and Kashmiri Muslim Food, the food is primarily dominated by meat dishes but at the same time also offers a wide variety of vegetables and rice dishes. Overall, Kashmiri cuisine is a delightful exploration of unique and unforgettable dining experiences.
Also try: Indian food recipes: Radhaballabhi
Modur translates to “sweet” in Persian. The Modur Pulao was introduced by the Mughals to Kashmir. In modern times, Modur Pulao is an integral part of Kashmiri cuisine. The delicious aromatic rice is prepared using nuts, whole spices, sugar and loads of ghee that gives it a distinct taste and aroma.
(Serves 2 to 3 persons)
Basmati rice: 1 cup
Sugar: 8 tsp
Roasted nuts: a handful
Bay leaf: 2
Cardamom : 3
Glazed cherries: a handful
Saffron soaked in 2 tsp of warm milk
Milk: 1 cup
Water: 1 cup
Wash the rice and drain the excess water.
In a pan make sugar syrup.
In a thick bottom pan heat ghee and add the whole spices. Once it releases its aroma add the soaked rice and gently stir on low flame for a minute.
To this add the sugar syrup and cover and cook on low flame until ¾ done.
Add milk, saffron and half of the nuts and cherries and mix gently.
Cover and cook for another few minutes until the rice is fully cooked.
Garnish with the remaining nuts and enjoy the sweetened Kashmiri Pulao.