Saffron-Infused Kashmiri Vegetable Pulao with Nuts and Raisins

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 & grains (vegetarian) ready in about 60 minutes pairs basmati rice, water, tablespoons 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: 20 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Saffron-Infused Kashmiri Vegetable Pulao with Nuts and Raisins take to make?

Total time is about 60 minutes (40 min prep + 20 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 Vegetable Pulao with Nuts 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 Vegetable Pulao with Nuts 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 Vegetable Pulao with Nuts 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.

Is Saffron-Infused Kashmiri Vegetable Pulao with Nuts and Raisins vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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