Page 34 - 1st Edition Style of Dallas - Final print

Modur Pulao

Ingredients
Long grain basmati rice 2 cup
Sugar 2 cup

Ghee ½ cup
Whole cardamoms ½ Tsp
Cloves ½ Tsp

Black peppercorns ½ tsp
Cinnamon ½ tsp
Bay leaves 5
Saffron strands 5

Blanched and split almonds ½ cup
Raisins ½ cup
Dry coconut silvers ½ cup

Dried dates ½ cup
Water as required
Milk 2 Tsp

Directions

Wash and drain rice and keep it aside.
Boil 8 cups of water in a large pan.
Put rice in the boiling water and let it cook.

When rice is 3/4th prepared, drain and set
aside.
Mix the saffron and milk to make a paste.
Heat ghee in a pan and put all the spices, allow

to sizzle.
Add sugar and 1/3 cup water, stir it well.
Add dry fruits while stirring.

Now add cooked rice and milk paste, mix it well.
Cover the pan and let it cook for an hour.
When cooked serve it warm.