Saffron-Infused Kashmiri Pulao with Toasted Almonds and Raisins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fragrant basmati rice cooked with saffron and warm spices, studded with toasted almonds and sweet raisins for a festive Kashmiri rice dish. 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 1.5 cups basmati rice in cold water 3 times until water runs clear; soak in water for 30 minutes, then drain thoroughly.
  2. Step 2: Soak 1/4 tsp saffron strands in 2 tbsp warm milk for 10 minutes to release color and aroma.
  3. Step 3: Heat 3 tbsp ghee in a heavy saucepan over medium heat. Add 5 whole green cardamom pods, 4 whole cloves, 1 cinnamon stick, and 1 bay leaf; sauté for 1 minute until fragrant.
  4. Step 4: Add the drained rice to the pan and gently stir for 2 minutes to coat each grain with ghee and spices.
  5. Step 5: Pour in 3 cups water, 1 tsp salt, 1 tsp sugar, and the saffron-infused milk; stir gently and bring to a boil uncovered.
  6. Step 6: Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and water is absorbed.
  7. Step 7: Remove from heat and let rice rest, covered, for 10 minutes.
  8. Step 8: Fluff rice gently with a fork and fold in 1/3 cup toasted slivered almonds and 1/4 cup golden raisins before serving warm.

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