Modur Pulao

Wash the basmati rice thoroughly and soak in cold water for 30 minutes. Drain and set aside.

Dissolve saffron strands in warm milk and set aside for 10 minutes to bloom.

Heat ghee in a heavy-bottomed pan over medium heat. Add cardamom pods, cloves, and cinnamon stick. Fry for 30 seconds until fragrant.

Add cashews and sliced almonds. Fry for 2 minutes until lightly golden. Add raisins and dried apricots, fry for 1 minute. Remove all dry fruits with a slotted spoon and set aside.

In the same ghee, add the drained rice and gently stir-fry for 2–3 minutes until the grains are coated and slightly translucent.

Add 550 ml of water, a pinch of salt, and bring to a boil. Reduce heat to low, cover tightly, and cook for 10 minutes.

Add sugar and the saffron milk. Gently fold into the rice without breaking the grains.

Cover and cook on the lowest heat for 8–10 more minutes until the rice is fully cooked, the sugar is absorbed, and the grains are separate and fragrant.

Remove from heat and let the rice rest, covered, for 5 minutes.

Fluff gently with a fork and transfer to a serving dish. Garnish with the fried dry fruits and dried apricots.