Kashmir Modur Pulao Sweet Saffron Milk Rice Kashmiri Pandit

Ingredients

• 1.5 cups basmati rice — washed and soaked 20 minutes
• 1 litre full-fat milk
• 3/4 cup sugar
• 4 tbsp ghee
• 4 green cardamom pods — crushed
• 2 cloves
• 1 cinnamon stick — 3 cm
• A generous pinch of saffron soaked in 2 tbsp warm milk
• 2 tbsp cashews — fried in 1 tsp ghee
• 2 tbsp raisins
• 2 tbsp slivered almonds

Method

1. Bring 1 litre full-fat milk to a boil in a heavy pot.
2. Add sugar and stir until dissolved. Keep warm.
3. Heat 4 tbsp ghee in a separate large pot.
4. Add crushed cardamom, cloves and cinnamon. Fry 20 seconds.
5. Add drained soaked rice. Toss in ghee 2 minutes to coat each grain.
6. Pour the hot sweetened milk over the rice. Stir once. Bring to a boil.
7. Reduce to the lowest heat. Cover tightly.
8. Cook 20 to 22 minutes until rice is cooked and all the milk is absorbed.
9. Drizzle saffron milk over the top without stirring. Cover again. Rest 5 minutes.
10. Fluff gently with a fork. Garnish with fried cashews, raisins and slivered almonds. Serve warm.