17/04/2020
The Union Territory is not just limited to its pristine view and tranquility, but also servers authentic non vegetarian and vegetarian food and so, has been named crown of the nation.
Kashmiri food is rich in flavour and mild in taste and is mainly influenced by Mughals. The topography of the land make Kashmiri cuisine use variety of hot species. To enhance that richness and flavour, spices like cardamom, fennel, ginger, cinnamon, cloves and saffron are used as main ingredients.
Try our recipe and let us know in the comment section if, it's really your cup of "kahwa".
P.S. - We know how it is outside, thus, we've tried to keep the recipe simple and have used ingredients that are already sitting in your pantry.
Modhur Pulav is a sweet pulao, loaded with dry fruits and nuts and is cooked in ghee. The pulao is usually paired with spicy curry at the side.
Ingredients:
Ghee – 2 tbs, Almonds – 8, Pistachios – 8, Raisins – 8, Cashew Nuts – 8, Coconut Pieces – a Few, Clove – 2, Cinnamon – a small piece, Bay Leaf – 2, Rice – 1 Cup, Milk – 2 Cups, Salt – a pinch, Sugar – 1/4 cup and Saffron – a few strands
Procedure:
Wash and soak basmati rice for 30 minutes. Drain water and set aside.
Chop nuts and coconut and keep aside.
In a rice cooker add milk, rice and salt and cook until 3/4th done.
Heat ghee in a small pan and add all the spices and nuts and raisins.
Once they are golden, add it to the rice.
Soak saffron in 2 tbs hot milk and add it to the rice.
Add sugar and mix everything well.
Cover and cook until done.
Remove the pan from the cooker and set it aside for 10 minutes.
Fluff the rice with a fork and serve immediately.
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