Saffron-Infused Kashmiri Pulao with Toasted Almonds and Raisins

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

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.

Frequently asked questions

How long does Saffron-Infused Kashmiri Pulao with Toasted 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 Toasted 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 Toasted 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 Toasted 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 Toasted 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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