Kashmiri Dry Fruit Pilaf with Saffron and Cardamom

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A fragrant and colorful rice pilaf studded with toasted dry fruits and infused with saffron, perfect as a festive side dish. This Indian-inspired rice and grain recipe (vegetarian), ready in about 65 minutes, pairs basmati rice, water, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 unsalted butter
• 5 green cardamom pods
• 1 (2-inch) cinnamon stick
• 4 cloves
• 1/2 tsp saffron threads
• 2 tbsp warm milk
• 1/4 cup cashews, halved
• 1/4 cup almonds, sliced
• 1/4 cup raisins
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp chopped fresh mint leaves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1.5 cups basmati rice under cold water until water runs clear. Soak the rice in cold water for 30 minutes, then drain thoroughly.
2. Step 2: Soak 1/2 tsp saffron threads in 2 tbsp warm milk and set aside to release color and aroma.
3. Step 3: Heat 3 tbsp unsalted butter in a heavy saucepan over medium heat. Add 5 green cardamom pods, 1 cinnamon stick, and 4 cloves; sauté for 1 minute until fragrant.
4. Step 4: Add 1/4 cup cashew halves and 1/4 cup sliced almonds to the pan. Stir and toast the nuts for 2-3 minutes until golden and aromatic.
5. Step 5: Add 1/4 cup raisins and cook for 1 minute until they plump slightly.
6. Step 6: Add the drained rice to the pan and gently stir to coat each grain with butter and spices for 2 minutes.
7. Step 7: Pour in 3 cups water along with 1 tsp salt and 1 tsp sugar, then add the saffron-infused milk. Stir gently and bring to a boil over high heat.
8. Step 8: Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 15 minutes until the rice is tender and the water is absorbed.
9. Step 9: Remove from heat and let the rice sit covered for 5 minutes. Fluff the pilaf gently with a fork.
10. Step 10: Stir in 2 tbsp chopped fresh mint leaves for a fresh aroma and serve warm alongside meat or vegetable dishes.