Modur Pulao
A fragrant one-pot Indian rice dish with tender banana flowers, coconut milk, and warm spices. Naturally vegetarian and ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 315
- Protein
- 6g
Ingredients
- 1.5 cups basmati rice
- 1.5 cups banana flower (tender inner petals), cleaned and chopped
- 1 can (13.5 oz) coconut milk
- 1.5 cups water
- 1 medium onion, sliced thinly lengthwise from root to tip
- 1 teaspoon cumin + 3 cardamom pods + 1 bay leaf cumin seeds, cardamom pods, and bay leaf
Instructions
- 1
Rinse the basmati rice in a fine-mesh strainer under cold running water, stirring gently with your fingers for 30 seconds until the water runs almost clear, so it cooks evenly.
- 2
Remove and discard the tough outer purple-pink layers from the banana flower, then peel back the inner tender petals, chop them into 1-inch pieces, and place them in a bowl of cold water to prevent browning.
- 3
Heat 2 tablespoons of oil or ghee in a medium pot over medium heat until it shimmers and slides quickly when tilted, about 60 seconds.
- 4
Add the sliced onion to the hot oil and stir occasionally, cooking for 3–4 minutes until the edges turn light golden brown, like warm honey at the tips.
- 5
Add the cumin seeds, cardamom pods, and bay leaf to the onion, then stir constantly for 30 seconds until the spices smell strongly fragrant, like toasted seeds.
- 6
Pour in the rinsed rice and stir for 1–2 minutes until each grain is coated with oil and looks slightly translucent at the edges.
- 7
Drain the banana flower pieces and add them to the pot, stirring gently once to combine.
- 8
Pour in the coconut milk and water, then stir once to combine, and add a pinch of salt.
- 9
Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
- 10
Simmer covered for 15 minutes without lifting the lid, so the rice absorbs all the liquid evenly.
- 11
Remove from heat and let sit covered for 2 minutes, then gently fluff the rice with a fork, lifting from the bottom.
Tools you’ll need
- medium pot with a tight-fitting lid
- fine-mesh strainer
- wooden spoon
- fork
- cutting board
- chef's knife
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