Spiced Kashmiri Rice Pilaf with Saffron and Almonds

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Fragrant basmati rice cooked with saffron, warming spices, and crunchy toasted almonds for a colorful, aromatic side dish. This Indian-inspired rice and grain recipe, ready in about 60 minutes, pairs basmati rice, water, saffron strands 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
• 15 strands soaked in 3 tbsp warm water saffron strands
• 2 tbsp ghee or clarified butter
• 4 whole green cardamom pods
• 1 (2-inch) piece cinnamon stick
• 3 whole cloves
• 1 bay leaf
• 1/3 cup slivered almonds
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Rinse 1.5 cups basmati rice under cold water until water runs clear, then soak in water for 30 minutes and drain.
2. Step 2: Heat 2 tbsp ghee in a heavy saucepan over medium heat. Add 4 green cardamom pods, 1 cinnamon stick, 3 cloves, and 1 bay leaf, sauté for 2 minutes until fragrant.
3. Step 3: Add drained rice and 1 tsp sugar to the spices and gently stir to coat the rice in ghee and toast lightly for 2 minutes.
4. Step 4: Pour in 3 cups water, 1 tsp salt, and the saffron strands soaked in 3 tbsp warm water. Stir once and bring to a boil.
5. Step 5: Reduce heat to low, cover tightly, and simmer for 15 minutes until rice is fluffy and water is absorbed.
6. Step 6: Meanwhile, toast 1/3 cup slivered almonds in a dry skillet over medium heat for 3 minutes until golden and fragrant.
7. Step 7: Remove the bay leaf and whole spices from the cooked rice, fluff gently with a fork, then fold in the toasted almonds and 2 tbsp chopped fresh cilantro before serving.