Modur Polav Recipe
Use Ingredients
1. Rice Basmati – 1/2 kg
2. Sugar – 3/4 kg
3. Pure ‘Ghi’ – 250 gm
4. Almond Kernels – 25 gm
5. Raisins – 25 gm
6. Dry Dates – 50 gm
7. Dry Coconuts – 50gm
8. Shelled Musk Melon Seeds – 25 gm
9. Black Cardamom – 25 gm
10. Black Pepper Corns – 10 gm
11. Cinnamon – 5 gm
12. Green Cardamom – 5 gm
13. Cassia Leaves – 6 nos
14. Cloves – 2 nos
15. Green Ginger – 20 gm
16. Sugar Candy Crystals – 25 gm
17. ‘Kewra’ Essence – 5 drops
18. ‘Saffron’ (a pinch), or Lemon Yellow Edible Colour (a little)
19. Salt – 1/4 tsp
Preparation
- Wash in several waters, and soak the ‘Basmati’ Rice, in 3/4 litre of water, for 2 hours before cooking.
- Blanch the Almond Kernels and stem and wash the Raisins.
- After soaking the Dates in water for an hour, rinse these in more water. Cut each date lengthwise into 5 or 6 slices, discarding the stones and the horny tops.
- Pare the Dry Coconut, and whittle it into thin shavings, of an inch in length.
- Clean the shelled Musk Melon Seeds, by discarding any Seeds with shells, shell pieces and also bad Seeds. Wash these.
- Take out Seeds of Black Cardamoms and clean these of the chaff. Crush these Seeds, along with Pepper Corns into small granules.
- Wash, scrape and chop the Green Ginger.
Keep together the above prepared Condiments (2 to 7) in a bowl.
Method of Cooking
Other Recipes
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