Steamed Kashmiri Modur Pulaw with Saffron and Dry Fruits

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A fragrant, mildly sweet Kashmiri rice pilaf steamed with saffron, cardamom, and enriched with an assortment of dry fruits for a celebratory side dish. This Indian-inspired rice and grain recipe (vegetarian), ready in about 70 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 350 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.

Ingredients

• 2 cups basmati rice
• 3.5 cups water
• 3 tbsp ghee
• 6 green cardamom pods, crushed
• 1 (2-inch) cinnamon stick
• 4 cloves
• 1/2 tsp saffron strands
• 3 tbsp warm milk
• 1/4 cup sliced almonds
• 1/4 cup chopped walnuts
• 1/4 cup raisins
• 2 tbsp sugar
• 1 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 2 cups basmati rice under cold water until the water runs clear, then soak for 30 minutes and drain.
2. Step 2: Soak 1/2 tsp saffron strands in 3 tbsp warm milk for 15 minutes to release color and aroma.
3. Step 3: Heat 3 tbsp ghee in a heavy-bottomed pot over medium heat. Add 6 crushed green cardamom pods, 1 cinnamon stick, and 4 cloves; sauté for 1 minute until fragrant.
4. Step 4: Add the drained rice and 2 tbsp sugar, stirring gently to coat the grains with ghee and spices for 2 minutes.
5. Step 5: Pour in 3.5 cups water and 1 tsp salt; stir once and bring to a boil over high heat.
6. Step 6: Reduce heat to low, cover tightly, and simmer for 15 minutes until the rice is almost cooked.
7. Step 7: Sprinkle the saffron-infused milk evenly over the rice along with 1/4 cup sliced almonds, 1/4 cup chopped walnuts, and 1/4 cup raisins.
8. Step 8: Cover again and cook on the lowest heat for another 10 minutes to allow the dry fruits to soften and flavors to meld.
9. Step 9: Remove from heat and let the pulaw rest covered for 5 minutes before fluffing gently with a fork and serving warm.