Saffron-Infused Kashmiri Pulao with Almonds and Raisins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 40 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Saffron-Infused Kashmiri Pulao with Almonds and Raisins take to make?

Total time is about 65 minutes (40 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Saffron-Infused Kashmiri Pulao with Almonds and Raisins?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.

Can I substitute ingredients in Saffron-Infused Kashmiri Pulao with Almonds and Raisins?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Saffron-Infused Kashmiri Pulao with Almonds and Raisins for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Saffron-Infused Kashmiri Pulao with Almonds and Raisins?

Indian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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