Pulao Rice with Saffron and Dry Fruits

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Fragrant basmati rice cooked with saffron, cardamom, and a medley of toasted dry fruits for a vibrant and festive Kashmiri-style pulao. 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 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 tbsp ghee
• 4 green cardamom pods
• 1 small (2-inch) cinnamon stick
• 4 cloves
• 1 bay leaf
• 12 strands soaked in 2 tbsp warm milk saffron strands
• 1/4 cup cashews, halved
• 1/4 cup raisins
• 1/4 cup almonds, sliced
• 1 tsp salt

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Instructions

1. Step 1: Rinse 1.5 cups basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Step 2: In a heavy-bottomed saucepan, heat 3 tbsp ghee over medium heat. Add 4 green cardamom pods, 1 small 2-inch cinnamon stick, 4 cloves, and 1 bay leaf. Sauté the whole spices for 1 minute until fragrant.
3. Step 3: Add 1/4 cup cashew halves, 1/4 cup raisins, and 1/4 cup sliced almonds to the ghee and fry for 2-3 minutes until the nuts turn golden and the raisins plump.
4. Step 4: Stir in the drained rice and 1 tsp salt, tossing gently to coat the rice grains with ghee and spices for 2 minutes on medium heat.
5. Step 5: Pour in 3 cups water along with 12 saffron strands soaked in 2 tbsp warm milk. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15 minutes until the rice is tender and all water is absorbed.
6. Step 6: Remove from heat and let it rest covered for 5 minutes. Fluff the rice gently with a fork before serving warm as a side dish to curry or grilled meats.