Kashmiri Modur Pulav

Ingredients

• 300 g basmati rice
• 500 ml whole milk
• 250 ml water
• 70 g sugar
• 4 tbsp ghee
• 20 almonds
• 15 cashew nuts
• 2 tbsp raisins
• 2 tbsp dried coconut slivers
• 5 cm cinnamon stick
• 6 green cardamom pods
• 4 cloves
• 1 bay leaf
• large pinch saffron
• 2 tbsp warm milk, for the saffron
• 1/4 tsp salt

Before you cook

• Rinse the rice until the water runs clear, then soak it in cold water for 30 minutes.
• Drain the rice in a sieve for 10 minutes.
• Steep the saffron in the 2 tablespoons of warm milk.
• Slice the almonds and halve the cashews.

Steps

1. Melt 2 tablespoons of the ghee in a heavy pan over medium heat.
2. Fry the almonds, cashews and coconut for 2 minutes until pale gold, then lift them out onto a plate.
3. Add the raisins to the pan and fry for 20 seconds until they swell, then lift them out too.
4. Put the remaining ghee in the pan with the cinnamon, cardamom, cloves and bay leaf, and fry for 30 seconds until fragrant.
5. Tip in the drained rice and turn it gently through the ghee for 2 minutes.
6. Pour in the milk and water, add the salt and bring the pan to a boil.
7. Lower the heat, cover the pan and cook for 12 minutes until the liquid is nearly absorbed.
8. Scatter the sugar and the saffron milk over the rice without stirring.
9. Cover the pan again and cook on the lowest heat for 6 minutes.
10. Take the pan off the heat and let it stand, still covered, for 10 minutes.
11. Fork the rice through gently and fold in the fried nuts and raisins.
12. Serve warm.