Kashmiri Pilaf Recipe

Name: Kashmiri Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup basmati rice; 1 large pinch saffron thread; 2 2 tablespoons hot coconut milk or 2 tablespoons hot water; 1/4 cup vegetable oil; 3/4 teaspoon cumin seed; 1 cinnamon stick, 3-inch long; 3 cloves; 3 green cardamom pods; 1 bay leaf; 1 medium onion, peeled and sliced; 2 tablespoons blanched almonds, roughly chopped; 2 tablespoons raisins; 1 3/4 cups water; 2 dried figs, chopped; salt, to taste; fresh ground black pepper, to taste; 2 tablespoons walnuts or 2 tablespoons pistachios

Servings: persons

1 cup basmati rice
1 large pinch saffron thread
2 2 tablespoons hot coconut milk or 2 tablespoons hot water
1/4 cup vegetable oil
3/4 teaspoon cumin seed
1 cinnamon stick, 3-inch long
3 cloves
3 green cardamom pods
1 bay leaf
1 medium onion, peeled and sliced
2 tablespoons blanched almonds, roughly chopped
2 tablespoons raisins
1 3/4 cups water
2 dried figs, chopped
salt, to taste
fresh ground black pepper, to taste
2 tablespoons walnuts or 2 tablespoons pistachios

1
Rinse the rice in a strainer until the water runs clear. Put rice in a bowl and cover with fresh water. Add saffron to hot milk and set aside.
2
Heat the oil in a large non-stick saucepan until it shimmers. Add cumin seeds, cinnamon stick, cloves, cardamom pods and bay leaf. Cook until it begins to be fragrant, about 30 seconds.
3
Add onions and saute until they soften and turn golden, 4-6 minutes. Add almonds and raisins and cook another 2 minutes.
4
Drain rice and add to pan. Stir 1-2 minutes until it begins to appear opaque. Add saffron and milk, water, figs and salt. Bring to a boil for 2-3 minutes. Turn down to a simmer, cover and cook 7-8 minutes. Taste; if rice is not quite cooked through, recover and cook an additional 1-2 minutes.
5
Season with black pepper. Add walnuts/pistachios and fluff rice with a fork as you stir them inches Let stand 4 minutes to absorb any remaining liquid; serve hot.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup basmati rice, 1 large pinch saffron thread, 2 2 tablespoons hot coconut milk or 2 tablespoons hot water, 1/4 cup vegetable oil, and more.

Yes, Kashmiri Pilaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kashmiri Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions