Kashmiri Red Chili and Almond Pilaf

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant basmati rice pilaf infused with Kashmiri red chili, toasted almonds, and aromatic spices for a subtly spiced side. This Indian-inspired rice and grain recipe, ready in about 65 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.

Prep: 40 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

1 1/2 cups basmati rice
3 cups water
2 tbsp ghee
1 (2-inch) cinnamon stick
4 green cardamom pods
3 whole cloves
1 1/2 tsp Kashmiri red chili powder
1/3 cup, slivered toasted almonds
1 small, finely chopped onion
1 tsp salt
2 tbsp, chopped fresh cilantro leaves

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Instructions

Step 1: Rinse 1 1/2 cups basmati rice under cold water until water runs clear. Soak rice in water for 30 minutes, then drain.
Step 2: Heat 2 tbsp ghee in a medium saucepan over medium heat. Add 1 cinnamon stick, 4 green cardamom pods, and 3 whole cloves. Sauté for 1 minute until fragrant.
Step 3: Add 1 small finely chopped onion and cook for 5 minutes until translucent and lightly golden.
Step 4: Stir in 1 1/2 tsp Kashmiri red chili powder and 1 tsp salt, cooking for 30 seconds.
Step 5: Add the drained rice to the saucepan, stirring gently to coat each grain with the spiced ghee mixture for 2 minutes.
Step 6: Pour in 3 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is cooked and water is absorbed.
Step 7: Remove from heat and let rice rest covered for 5 minutes.
Step 8: Fluff rice with a fork, stir in 1/3 cup toasted slivered almonds and 2 tbsp chopped fresh cilantro leaves. Serve warm as a flavorful side.