Steamed Kashmiri Rice Pilaf with Saffron and Nuts

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fragrant basmati rice steamed with saffron, cardamom, and toasted nuts for a delicate, aromatic side dish. This Indian-inspired rice and grain recipe, ready in about 70 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.

Prep: 40 min Cook: 30 min Serves 4 Indian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 cups basmati rice
3 cups water
1/4 tsp saffron strands
2 tbsp warm milk
2 tbsp ghee
4 whole green cardamom pods
1-inch piece cinnamon stick
3 whole cloves
1/4 cup cashew nuts, halved
1/4 cup almonds, sliced
1 tsp salt
2 tbsp raisins

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Rinse 1.5 cups basmati rice under cold water until the water runs clear, then soak in cold water for 30 minutes; drain completely.
Step 2: Soak 1/4 tsp saffron strands in 2 tbsp warm milk for 10 minutes to release color and aroma.
Step 3: Heat 2 tbsp ghee in a heavy saucepan over medium heat, add 4 green cardamom pods, 1-inch cinnamon stick, and 3 cloves; sauté for 1 minute until fragrant.
Step 4: Add 1/4 cup halved cashew nuts and 1/4 cup sliced almonds, stirring for 2 minutes until they turn golden and aromatic.
Step 5: Add the drained rice to the pan, gently stirring to coat each grain with ghee and spices for 2 minutes.
Step 6: Pour in 3 cups water, 1 tsp salt, soaked saffron with milk, and 2 tbsp raisins; bring to a rolling boil over high heat.
Step 7: Cover tightly with a lid, reduce heat to low, and simmer for 15 minutes without lifting the lid.
Step 8: Turn off the heat, let the rice rest covered for 10 minutes to steam fully.
Step 9: Fluff the rice gently with a fork before serving alongside curries or grilled meats.