Kashmiri-style Vegetable Pulao with Saffron and Nuts

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Fragrant basmati rice cooked with saffron, whole spices, and a medley of vegetables, garnished with toasted nuts for a festive Kashmiri-inspired pulao. 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 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 cup basmati rice
• 1.75 cups water
• 2 tbsp ghee
• 1 (2-inch) cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 1 bay leaf
• 1 small onion, thinly sliced
• 1/2 cup carrot, peeled and diced
• 1/2 cup green peas, fresh or frozen
• 1/2 cup cauliflower florets, small
• 1/4 tsp saffron + 2 tbsp milk saffron strands soaked in warm milk
• 1 tsp salt
• 2 tbsp toasted almonds, slivered
• 2 tbsp toasted walnuts, chopped
• 2 tbsp raisins

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Instructions

1. Step 1: Rinse 1 cup 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 heavy saucepan over medium heat. Add 1 cinnamon stick, 4 green cardamom pods, 4 cloves, and 1 bay leaf; sauté for 1 minute until fragrant.
3. Step 3: Add 1 small thinly sliced onion and cook for 5 minutes until soft and translucent.
4. Step 4: Stir in 1/2 cup diced carrot, 1/2 cup green peas, and 1/2 cup small cauliflower florets. Cook for 3 minutes, stirring occasionally.
5. Step 5: Add the drained rice and 1 tsp salt, stirring gently to coat the rice with ghee and spices.
6. Step 6: Pour in 1.75 cups water and bring to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until rice is cooked and water absorbed.
7. Step 7: Remove from heat and gently fold in saffron soaked in 2 tbsp warm milk. Cover and let rest for 5 minutes.
8. Step 8: In a small dry pan, toast 2 tbsp slivered almonds, 2 tbsp chopped walnuts, and 2 tbsp raisins over medium heat for 2 minutes until golden and fragrant.
9. Step 9: Garnish the pulao with toasted nuts and raisins before serving.