Kashmir Modur Pulao Sweet Saffron Milk Rice Kashmiri Pandit

Method

1. 1

   Bring 1 litre full-fat milk to a boil in a heavy pot.

2. 2

   Add sugar and stir until dissolved. Keep warm.

3. 3

   Heat 4 tbsp ghee in a separate large pot.

4. 4

   Add crushed cardamom, cloves and cinnamon. Fry 20 seconds.

5. 5

   Add drained soaked rice. Toss in ghee 2 minutes to coat each grain.

6. 6

   Pour the hot sweetened milk over the rice. Stir once. Bring to a boil.

7. 7

   Reduce to the lowest heat. Cover tightly.

8. 8

   Cook 20 to 22 minutes until rice is cooked and all the milk is absorbed.

9. 9

   Drizzle saffron milk over the top without stirring. Cover again. Rest 5 minutes.

10. 10

    Fluff gently with a fork. Garnish with fried cashews, raisins and slivered almonds. Serve warm.