Kashmiri Dry Fruit Pilaf with Saffron and Cardamom

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 40 min Cook: 25 min Serves 4 Indian cuisine 310 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Kashmiri Dry Fruit Pilaf with Saffron and Cardamom take to make?

Total time is about 65 minutes (40 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kashmiri Dry Fruit Pilaf with Saffron and Cardamom?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.

Can I substitute ingredients in Kashmiri Dry Fruit Pilaf with Saffron and Cardamom?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kashmiri Dry Fruit Pilaf with Saffron and Cardamom for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Kashmiri Dry Fruit Pilaf with Saffron and Cardamom vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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