Walnut and Makhana Pilaf with Saffron and Dry Fruits

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A fragrant Kashmiri-inspired pilaf combining fluffy basmati rice with toasted walnuts, makhana, saffron, and sweet dry fruits for a festive side dish. This Indian-inspired rice and grain recipe (vegetarian), ready in about 55 minutes, pairs basmati rice, water, ghee or clarified butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 tbsp ghee or clarified butter
• 1/2 cup walnuts, chopped
• 1/2 cup makhana (lotus seeds), roasted
• 4 green cardamom pods
• 1 small cinnamon stick
• 3 cloves
• 1/4 tsp saffron strands
• 2 tbsp warm milk
• 1/4 cup raisins
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1.5 cups basmati rice under cold water until the water runs clear, then soak in water for 20 minutes. Drain thoroughly.
2. Step 2: In a small bowl, soak 1/4 tsp saffron strands in 2 tbsp warm milk for 10 minutes to release color.
3. Step 3: Heat 3 tbsp ghee in a heavy saucepan over medium heat. Add 4 green cardamom pods, 1 small cinnamon stick, and 3 cloves, sautéing for 1 minute until fragrant.
4. Step 4: Add 1/2 cup chopped walnuts and 1/2 cup roasted makhana (lotus seeds), stirring for 2-3 minutes until lightly toasted and aromatic.
5. Step 5: Stir in the drained rice and 1 tsp salt, coating the grains in the spiced ghee mixture.
6. Step 6: Pour in 3 cups water, add 1 tbsp sugar and the saffron milk. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes until rice is fluffy and water absorbed.
7. Step 7: Remove from heat and gently fold in 1/4 cup raisins and 2 tbsp chopped fresh cilantro.
8. Step 8: Let the pilaf rest covered for 5 minutes before fluffing with a fork and serving as a fragrant side to curries or grilled meats.