Saffron-Infused Kashmiri Vegetable Pulao with Nuts and Raisins

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Fragrant basmati rice cooked with saffron, a medley of vegetables, and garnished with toasted nuts and sweet golden raisins for a festive touch. This Indian-inspired rice and grain recipe (vegetarian), ready in about 60 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 tablespoons ghee
• 1/4 teaspoon saffron strands
• 2 tablespoons warm milk
• 1 teaspoon cumin seeds
• 4 whole green cardamom pods
• 4 whole cloves
• 1 small (2-inch) cinnamon stick
• 1 medium carrot, diced
• 1/2 cup green peas, fresh or frozen
• 1 cup cauliflower florets
• 1/4 cup cashew nuts
• 1/4 cup golden raisins
• 1 teaspoon salt

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Instructions

1. Step 1: Rinse 1.5 cups basmati rice under cold water until the water runs clear; soak for 30 minutes, then drain.
2. Step 2: Soak 1/4 teaspoon saffron strands in 2 tablespoons warm milk for 10 minutes to release color and aroma.
3. Step 3: Heat 3 tablespoons ghee in a heavy-bottomed pot over medium heat. Add 1 teaspoon cumin seeds, 4 green cardamom pods, 4 cloves, and 1 small cinnamon stick; sauté for 1 minute until fragrant.
4. Step 4: Add 1 diced medium carrot, 1/2 cup green peas, and 1 cup cauliflower florets; sauté for 4-5 minutes until vegetables are slightly tender but still crisp.
5. Step 5: Stir in the drained rice and 1 teaspoon salt, coating the rice gently with the ghee and spices.
6. Step 6: Pour in 3 cups water and the saffron-milk mixture, bring to a boil over high heat.
7. Step 7: Reduce heat to low, cover tightly, and simmer for 15 minutes until the rice is fully cooked and water absorbed.
8. Step 8: While rice cooks, toast 1/4 cup cashew nuts in a dry pan over medium heat until golden, about 3 minutes, then add 1/4 cup golden raisins and cook for an additional minute.
9. Step 9: Fluff the cooked rice gently with a fork, fold in the toasted nuts and raisins, and serve warm.