Kashmiri Red Chili and Almond Pilaf

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant basmati rice pilaf infused with Kashmiri red chili, toasted almonds, and aromatic spices for a subtly spiced side. This indian-inspired rice & grains 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 1 small finely chopped onion and cook for 5 minutes until translucent and lightly golden.
  4. Step 4: Stir in 1 1/2 tsp Kashmiri red chili powder and 1 tsp salt, cooking for 30 seconds.
  5. Step 5: Add the drained rice to the saucepan, stirring gently to coat each grain with the spiced ghee mixture for 2 minutes.
  6. 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.
  7. Step 7: Remove from heat and let rice rest covered for 5 minutes.
  8. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Kashmiri Red Chili and Almond Pilaf 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 Red Chili and Almond Pilaf?

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 Red Chili and Almond Pilaf?

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 Red Chili and Almond Pilaf 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.

What goes well with Kashmiri Red Chili and Almond Pilaf?

Indian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes