Modur Pulav for Regional Indian Home cooking series#1- a guest post by Anshie of Spice Roots
  1. Wash the rice until the water runs clear. Drain and keep aside for a few minutes.
  2. While the rice is resting, bring 6 cups of water to a rolling boil in a 5- 6 Qt pot.
  3. Meanwhile, grind the saffron with the pinch of sugar and then add it to the warm milk.
  4. Add in the rice into the boiling water and cook it to al dente (about 5 u2013 7 minutes) like you would for a biryani.
  5. Drain and keep the rice aside.
  6. Heat the ghee and add in the cloves, peppercorns, cardamom, bay leaves and cinnamon. Saute for a bit and then add in the nuts , dates and raisins. Add in the sugar and then add in the milk with the saffron. Cook until the sugar dissolves and you have a milky sugar syrup.
  7. Using the same 6 qt pot as before, add the rice back into it. Now add the sugar syrup and nut mix into the rice. Stir to combine.
  8. Cover and cook on low heat for 45 min to an hour. Alternately you can bake it in the oven at 350*F for 20 u2013 25 minutes.
Recipe Notes