Saffron-Infused Kashmiri Pulaw with Dry Fruits

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A fragrant Kashmiri rice dish cooked with saffron and a medley of toasted dry fruits, blending floral notes with subtle sweetness. This Indian-inspired rice and grain recipe (vegetarian), 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.

Ingredients

• 1.5 cups basmati rice
• 3 cups water
• 3 tbsp ghee
• 1 tsp saffron strands
• 2 tbsp warm milk
• 4, lightly crushed green cardamom pods
• 1 inch cinnamon stick
• 3 cloves
• 1 bay leaf
• 1/4 cup sliced almonds
• 1/4 cup cashew nuts
• 1/4 cup raisins
• 1 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1.5 cups basmati rice under cold water until water runs clear, then soak in cold water for 30 minutes.
2. Step 2: Meanwhile, soak 1 tsp saffron strands in 2 tbsp warm milk and set aside to release color and aroma.
3. Step 3: Heat 3 tbsp ghee in a heavy-bottomed pot over medium heat; add 4 green cardamom pods, 1 inch cinnamon stick, 3 cloves, and 1 bay leaf, sauté for 1-2 minutes until fragrant.
4. Step 4: Drain the rice and add it to the pot, stirring gently to coat each grain with the spiced ghee; cook for 2 minutes until rice becomes fragrant.
5. Step 5: Pour in 3 cups water, add 1 tsp salt and the saffron milk, stir once gently, and bring to a boil over high heat.
6. Step 6: Cover with a tight-fitting lid, reduce heat to low, and cook rice for 15 minutes without removing the lid.
7. Step 7: While rice cooks, toast 1/4 cup sliced almonds, 1/4 cup cashew nuts, and 1/4 cup raisins separately in a dry skillet over medium heat for 2-3 minutes until golden and plump.
8. Step 8: Remove pot from heat and let rice rest covered for 10 minutes; then fluff gently with a fork and fold in the toasted dry fruits evenly before serving.