Kashmiri Modur Pulao And Kashmiri Kahwa by Chef Zakir

Ingredients for Kashmiri Modur Pulao:

• Rice  300 gm
• Milk  5 cups
• Sugar  2 cups
• Saffron  2 gm
• Ghee  5 tbsp
• Almonds  1/2 cup
• Cashew nuts  1/4 cup
• Raisin  50 gm
• Coconut  1/4 cup
• Cinnamon  3 sticks
• Green cardamom  6
• Black peppercorns  6
• Bay leaves  2
• Cloves  6

Method:

1. Pour milk, let it cook, then add basmati rice, let it cook on low temperature.
2. When it remains to 1/4th water, then take it out in a dish, add sugar mix it well.
3. Put the saffron, in hot water mix it for 5 minutes.
4. Now pour ghee, almonds, cashew nuts, raisin, coconut, green cardamom, black chilies, then add rice, and saffron mixture, mix it well.
5. Now put that rice pan on saucepan, simmer it on low temperature, when it starts to smell, take it out then serve.

Ingredients for Kashmiri Kahwa:

• Green tea  4 tsp
• Cinnamon  1 stick
• Green cardamoms  2
• Cloves  2
• Saffron  4 pinches
• Blanched almonds  8
• Sugar/ honey  2 tbsp
• Water  3 cup

Method:

1. Pour water, cinnamon, green cardamom, clove, leave it to cook.
2. When it starts to boil, add green tea keep the temperature low for 10 minutes.
3. Put the saffron, water mix it well.
4. Now filter the tea, boiled, chopped almonds mix the saffron mixture.
5. In the end add sugar or honey to make it sweet, then serve.