Steamed Kashmiri Pulao with Saffron, Almonds, and Dried Fruit

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Fragrant basmati rice infused with saffron, mixed with toasted almonds and dried fruits for a subtly sweet and aromatic pilaf. This Indian-inspired rice and grain recipe, ready in about 65 minutes, pairs basmati rice, water, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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

• 2 cups basmati rice
• 3 cups water
• 1/2 tsp saffron threads
• 1/4 cup warm milk
• 3 tbsp ghee
• 4 green cardamom pods
• 1 (2-inch piece) cinnamon stick
• 3 whole cloves
• 1/3 cup almonds, sliced and toasted
• 1/3 cup raisins
• 1 tbsp sugar
• 1 tsp salt

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Instructions

1. Step 1: Rinse 2 cups basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain thoroughly.
2. Step 2: Soak 1/2 tsp saffron threads in 1/4 cup warm milk for 15 minutes 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, 3 whole cloves, and 1 cinnamon stick, frying for 1 minute until fragrant.
4. Step 4: Add the drained rice to the pot, stirring gently to coat each grain with ghee and spices, cooking for 2 minutes.
5. Step 5: Pour in 3 cups water, 1 tsp salt, and the saffron-infused milk. Bring to a boil over high heat.
6. Step 6: Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
7. Step 7: Turn off heat and let the rice steam covered for another 10 minutes to finish cooking.
8. Step 8: Meanwhile, toast 1/3 cup sliced almonds in a dry pan over medium heat until golden, about 3 minutes. Remove and set aside.
9. Step 9: In the same pan, lightly sauté 1/3 cup raisins with 1 tbsp sugar until plump and caramelized, about 3 minutes.
10. Step 10: Fluff the cooked rice gently with a fork, then fold in the toasted almonds and sautéed raisins before serving.