Kashmiri-style Spiced Vegetable Pulao with Saffron and Dry Fruits

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A fragrant rice pilaf combining basmati rice with Kashmiri spices, saffron, and a colorful mix of vegetables and dry fruits for a festive side dish. This Indian-inspired rice and grain recipe (vegetarian), 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 350 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 tablespoons ghee
• 4 green cardamom pods
• 4 whole cloves
• 1 small (2-inch) cinnamon stick
• 1 bay leaf
• 1/4 teaspoon saffron strands
• 2 tablespoons warm milk
• 1 medium (100 grams) carrot, diced
• 1/2 cup green peas, fresh or frozen
• 1/4 cup cashew nuts
• 1/4 cup raisins
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped

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Instructions

1. Step 1: Rinse 1.5 cups basmati rice thoroughly under cold water until the water runs clear, then soak the rice in water for 30 minutes. Drain and set aside.
2. Step 2: Soak 1/4 teaspoon saffron strands in 2 tablespoons warm milk to release color and aroma.
3. Step 3: Heat 3 tablespoons ghee in a heavy saucepan over medium heat. Add 4 green cardamom pods, 4 whole cloves, 1 small cinnamon stick, and 1 bay leaf, frying for 1-2 minutes until fragrant.
4. Step 4: Add 1 medium diced carrot and 1/2 cup green peas to the spices, sauté for 3-4 minutes until the vegetables start to soften.
5. Step 5: Stir in the drained rice and 1 teaspoon salt, coating the grains with ghee and spices for 2 minutes.
6. Step 6: Pour in 3 cups water and the saffron-infused milk, bring to a boil over high heat.
7. Step 7: Reduce heat to low, cover the pan tightly, and simmer for 15 minutes without lifting the lid until the rice is tender and water absorbed.
8. Step 8: While rice cooks, lightly toast 1/4 cup cashew nuts and 1/4 cup raisins in a small dry skillet over medium heat until golden and plump, about 3 minutes.
9. Step 9: Remove rice from heat and let stand covered for 5 minutes. Fluff with a fork, then gently fold in the toasted cashews, raisins, and 2 tablespoons chopped fresh cilantro before serving.