Saffron-Infused Kashmiri Pulao with Almonds and Raisins

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

Fragrant basmati rice cooked with saffron, aromatic spices, and garnished with toasted almonds and golden raisins for a festive touch. 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 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

• 2 cups basmati rice
• 3.5 cups water
• 3 tbsp ghee
• 1/2 tsp soaked in 3 tbsp warm milk saffron strands
• 4 green cardamom pods
• 4 cloves
• 1 inch cinnamon stick
• 1 bay leaf
• 6 black peppercorns
• 1 small, thinly sliced onion
• 1/4 cup sliced almonds
• 1/4 cup golden raisins
• 1 tsp salt
• 2 cups water for soaking rice

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Instructions

1. Step 1: Rinse 2 cups basmati rice under cold water until the water runs clear. Soak in 2 cups water for 30 minutes, then drain and set aside.
2. Step 2: Heat 3 tbsp ghee in a heavy-bottomed pot over medium heat. Add 4 green cardamom pods, 4 cloves, 1-inch cinnamon stick, 1 bay leaf, and 6 black peppercorns, frying for 1 minute until fragrant.
3. Step 3: Add 1 small thinly sliced onion and sauté for 5 minutes until translucent and lightly golden.
4. Step 4: Stir in the drained rice and 1 tsp salt, tossing gently to coat the grains with ghee and spices for 2 minutes.
5. Step 5: Pour in 3.5 cups water and add the saffron strands soaked in 3 tbsp warm milk. Bring to a boil over high heat.
6. Step 6: Reduce heat to low, cover tightly, and simmer for 15 minutes until the rice is tender and water is absorbed.
7. Step 7: While rice cooks, toast 1/4 cup sliced almonds in a dry pan over medium heat for 3-4 minutes until golden, then remove.
8. Step 8: In the same pan, lightly toast 1/4 cup golden raisins for 1-2 minutes until plump.
9. Step 9: Fluff the cooked rice gently with a fork, then fold in the toasted almonds and raisins. Serve warm as a fragrant side dish.