Steamed Kashmiri Modur Pulaw with Saffron and Dry Fruits

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

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.

Prep: 40 min Cook: 30 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 70 minutes (40 min prep + 30 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 Steamed Kashmiri Modur Pulaw with Saffron and Dry Fruits?

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 Steamed Kashmiri Modur Pulaw with Saffron and Dry Fruits?

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 Steamed Kashmiri Modur Pulaw with Saffron and Dry Fruits 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.

Is Steamed Kashmiri Modur Pulaw with Saffron and Dry Fruits vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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