Braised Kashmiri Vegetable Pulao with Saffron and Dried Fruits

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A fragrant rice dish braised with saffron, aromatic spices, and a medley of seasonal vegetables and dried fruits, capturing the essence of Kashmiri cuisine. This indian-inspired rice & grains (vegetarian) ready in about 70 minutes pairs basmati rice, water, ghee for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups basmati rice
• 3 cups water
• 3 tbsp ghee
• 4 whole green cardamom pods
• 1 (2-inch) cinnamon stick
• 4 whole cloves
• 1 bay leaf
• 1/4 tsp saffron threads
• 3 tbsp warm milk
• 1 medium carrot, diced
• 1/2 cup green beans, chopped
• 1/2 cup peas
• 1/3 cup dried apricots, chopped
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 1 tsp salt
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: Rinse 1.5 cups basmati rice in cold water until the water runs clear, then soak for 30 minutes and drain.
2. Step 2: Warm 3 tbsp milk and steep 1/4 tsp saffron threads in it for 10 minutes to release color and aroma.
3. Step 3: Heat 3 tbsp ghee in a heavy saucepan over medium heat. Add 4 green cardamom pods, 1 cinnamon stick, 4 cloves, and 1 bay leaf; sauté for 2 minutes until fragrant.
4. Step 4: Add 1 diced medium carrot, 1/2 cup chopped green beans, and 1/2 cup peas; cook for 4-5 minutes, stirring occasionally until vegetables begin to soften.
5. Step 5: Stir in 1/3 cup chopped dried apricots, 1/4 cup raisins, and 1/4 cup slivered almonds; cook for 2 minutes.
6. Step 6: Add the drained rice and 1 tsp salt, stirring gently to coat the grains with ghee and spices.
7. Step 7: Pour in 3 cups water and the saffron-infused milk, bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and cook for 15-18 minutes until the rice is tender and liquid absorbed.
8. Step 8: Remove from heat, let rest covered for 5 minutes, fluff gently with a fork, garnish with 2 tbsp chopped fresh cilantro, and serve warm as a fragrant vegetarian main or side.