Kashmiri Spiced Vegetable Pulao with Saffron and Nuts

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A fragrant and colorful rice dish featuring basmati rice cooked with saffron and Kashmiri spices, studded with toasted nuts and mixed vegetables. This Indian-inspired rice and grain recipe (vegetarian), ready in about 55 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
• 2 tbsp ghee
• 4 whole cloves
• 3 green cardamom pods
• 1 (2-inch) cinnamon stick
• 1 bay leaf
• 1/4 tsp soaked in 3 tbsp warm milk saffron strands
• 1 medium (about 1 cup) carrot, diced
• 1/2 cup green peas, frozen
• 1/4 cup cashew nuts
• 2 tbsp raisins
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro leaves, chopped

Instructions

1. Step 1: Rinse 1.5 cups basmati rice under cold water until the water runs clear, then soak in cold water for 30 minutes. Drain before cooking.
2. Step 2: Heat 2 tbsp ghee in a heavy saucepan over medium heat. Add 4 whole cloves, 3 green cardamom pods, 1 cinnamon stick, and 1 bay leaf, frying for 1-2 minutes until fragrant.
3. Step 3: Add 1 cup diced carrot and 1/2 cup frozen green peas, sautéing for 3 minutes until vegetables are slightly softened.
4. Step 4: Stir in the drained rice and 1 tsp salt, coating each grain in the spiced ghee for 2 minutes.
5. Step 5: Pour in 3 cups water and the saffron strands soaked in 3 tbsp warm milk; bring to a boil. Reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and liquid absorbed.
6. Step 6: While rice cooks, toast 1/4 cup cashew nuts and 2 tbsp raisins in a dry skillet over medium heat for 2-3 minutes until golden and puffed.
7. Step 7: Remove rice from heat and let sit covered for 5 minutes. Fluff with a fork, gently fold in toasted cashews and raisins, and garnish with 2 tbsp chopped fresh cilantro leaves before serving.