Saffron-Infused Kashmiri Pulao with Dry Fruits and Basmati Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant basmati rice pilaf delicately spiced with saffron and studded with toasted nuts and dried fruits, perfect as a festive side or main dish. This indian-inspired rice & grains (vegetarian) ready in about 70 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 6, 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.

★ 4.5 (10 ratings) Prep: 40 min Cook: 30 min Serves 6 Indian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 2 cups basmati rice under cold water until the water runs clear, then soak in water for 30 minutes and drain.
  2. Step 2: Heat 3 tablespoons ghee in a heavy-bottomed pot over medium heat. Add 5 green cardamom pods, 1 cinnamon stick, 4 cloves, and 1 bay leaf; sauté for 1 minute until fragrant.
  3. Step 3: Add 1/4 cup cashew nuts, 1/4 cup slivered almonds, and 1/4 cup raisins; sauté for 2-3 minutes until nuts are golden and raisins puff up.
  4. Step 4: Add the drained rice and gently stir to coat grains with ghee and spices for 2 minutes.
  5. Step 5: Pour in 3 1/2 cups water, 1 teaspoon salt, and 1 teaspoon sugar, then add the saffron soaked in 2 tablespoons warm milk.
  6. Step 6: Bring the mixture to a boil, then reduce heat to low, cover tightly, and cook for 15 minutes without lifting the lid.
  7. Step 7: Turn off heat and let the pulao rest covered for 10 minutes before fluffing gently with a fork and serving warm.

Frequently asked questions

How long does Saffron-Infused Kashmiri Pulao with Dry Fruits and Basmati Rice take to make?

Total time is about 70 minutes (40 min prep + 30 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 Dry Fruits and Basmati Rice?

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 Dry Fruits and Basmati Rice?

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 Dry Fruits and Basmati Rice for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

Is Saffron-Infused Kashmiri Pulao with Dry Fruits and Basmati Rice vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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