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Modur Polav

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Modur Polav

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Modur Polav

	4.0 Stars based on 14 Reviews
Author : asini85...	Published On : Nov 6, 2007
Preparation Time: 7 min	Recipe Type : Rices
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Sugar

Description : Modur Polav Recipe made easy, learn how to make Modur Polav Recipes at home.

Recipe of Modur Polav
Ingredient Name	Unit	Quantity

'Kewra' Essence	number	5
'Saffron' (a pinch), or Lemon Yellow Edible Colour (a little)	pinch
Almond Kernels	grams	25
Black Cardamom	grams	25
Black Pepper Corns	grams	10
Cassia Leaves	number	6
Cinnamon	grams	5
Cloves	number	2
Dry Coconuts	grams	50
Dry Dates	grams	50
Green Cardamom	grams	5
Green Ginger	grams	20
Pure 'Ghi'	grams	250
Raisins	grams	25
Rice Basmati	grams	500
Salt	to taste
Shelled Musk Melon Seeds	grams	25
Sugar	grams	750
Sugar Candy Crystals	grams	25
Directions \| How to make Modur Polav

1. In a thick bottomed \'Patila\', of about 3 litres and with a fitting lid, boil the Basmati Rice in the very water in which it was kept soaking, till it is almost cooked and all water is absorbed. Stir gently once or twice while boiling, so that the Rice cooks uniformly. Remove \'Patila\' from the stove. 2. Meanwhile in a Pan, put the Sugar and add a little more than a quarter of a litre water, and the prepared Condiments, along with the Cinnamon pieces and Cassia Leaves. Add also the Saffron, ore little Lemon Yellow Edible Colour. Stir, and boil on a low flame till Sugar gets dissolved, and the Condiments also cook a little in the Syrup. 3. Now transfer the somewhat cooked Rice to a basin, and add the Condimented Syrup, along with the Green Cardamoms, after crushing these a bit. Add \'Ghi\', after heating it in a pan and adding the two cloves. Now, with a broad flat spatula (H-\'Palta\'), gently mix the Rice, and the Condimented Syrup along with the \'Ghi\' and Cassica Leaves etc., and transfer all the things back to the \'Patila\'. Cover its mouth with the fitting lid. Put a \'rope\' of kneaded wheat flour dough, between the rims of the \'Patila\' and the lid, and press it, to make the vessel almost air tight. 4. Resume heating the \'Patila\', on a very low heat, and put a weight on the lid, so that the kneaded flour packing sets as a gasket to stop the steam from escaping easily. After 20 to 30 minutes of slow steam cooking remove the weight and the lid, and see that the Rice is done to the very core, and all its grains, are separate and become somewhat translucent. The very special aroma will denote that the \'Polav\' is ready. Sometimes a little more heating, after sprinkling of little water, may be necessary, if the Rice is not done properly. Just before serving, the \'Kewra\' Essence and Sugar Candy Crystals are mixed with the \'Pulav\'. Serve piping hot.

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Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Modur Polav

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