Kashmiri Modur Pulaw with Dry Fruits and Saffron

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fragrant basmati rice cooked with saffron, cardamom, and a mix of toasted dry fruits, creating a subtly sweet and aromatic Kashmiri pilaf. This Indian-inspired rice and grain recipe, ready in about 60 minutes, pairs basmati rice, water, ghee for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 20 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1.5 cups basmati rice under cold water until the water runs clear, then soak in water for 30 minutes and drain.
  2. Step 2: Heat 3 tbsp ghee in a heavy-bottomed pot over medium heat. Add 4 green cardamom pods, 1 cinnamon stick, and 1 bay leaf; sauté for 1 minute until fragrant.
  3. Step 3: Add 2 tbsp slivered almonds, 2 tbsp cashew nuts, and 2 tbsp raisins. Fry for 2-3 minutes until nuts are golden and raisins plump.
  4. Step 4: Stir in the drained rice and 1 tsp salt, mixing gently to coat the grains with ghee and spices.
  5. Step 5: Pour in 3 cups water along with the saffron strands soaked in 2 tbsp warm milk and 2 tbsp sugar, stirring lightly.
  6. Step 6: Bring to a boil, then reduce heat to low, cover tightly, and cook for 15 minutes until the rice is tender and water absorbed.
  7. Step 7: Remove from heat and let the rice rest covered for 5 minutes before fluffing with a fork.
  8. Step 8: Serve warm as a fragrant accompaniment to meat or vegetable dishes.

Frequently asked questions

How long does Kashmiri Modur Pulaw with Dry Fruits and Saffron take to make?

Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kashmiri Modur Pulaw with Dry Fruits and Saffron?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.

Can I substitute ingredients in Kashmiri Modur Pulaw with Dry Fruits and Saffron?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kashmiri Modur Pulaw with Dry Fruits and Saffron for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kashmiri Modur Pulaw with Dry Fruits and Saffron?

Indian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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