Saffron-Infused Kashmiri Pulao with Sultanas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A fragrant rice pilaf cooked with saffron, toasted nuts, and sweet sultanas, embodying Kashmiri hospitality. This indian-inspired one pot ready in about 50 minutes pairs basmati rice, saffron threads, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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. 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
• 1/4 tsp saffron threads
• 3 cups water
• 3 tbsp ghee
• 2 tbsp slivered almonds
• 1/4 cup sultanas
• 1 cinnamon stick
• 3 cloves
• 1 tsp salt

Instructions

1. Step 1: Rinse basmati rice under cold water until water runs clear, then soak in 1 cup water for 20 minutes. Drain and set aside.
2. Step 2: In a small bowl, crush 1/4 tsp saffron threads with 1 tbsp warm water to make a paste. Set aside.
3. Step 3: Heat 3 tbsp ghee in a heavy pot over medium heat. Add 2 tbsp slivered almonds and toast for 2 minutes until golden. Add 1/4 cup sultanas and cook for 1 minute until plump.
4. Step 4: Add drained rice, 1 cinnamon stick, 3 cloves, and 1 tsp salt to the pot. Stir for 1 minute to coat rice in ghee. Pour in 3 cups water and the saffron paste, stirring gently to combine.
5. Step 5: Bring to a boil, then reduce heat to low, cover tightly with a lid, and simmer for 15 minutes until rice is tender and water is absorbed. Let rest, covered, for 10 minutes before fluffing with a fork.