Go Back
Sweet Kismis Pulao (Raisin rice)
rivindurahal

Sweet Kismis Pulao (Raisin rice)

A fragrant, mildly sweet pulao made with long-grain basmati rice, plump golden raisins, and crisp fried cashews. Whole spices, saffron-tinted milk and a touch of ghee make this a festive side dish that pairs beautifully with creamy curries, dal or raita.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Soaking 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 Servings
Course: Pualo, Side Dish, Sweet
Cuisine: Indian, South Asian
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • Rice
  • 1.5 cups basmati rice aged long-grain (300 g)
  • 2.25 cups water hot 540 ml
  • 0.5 cup whole milk warmed 120 ml
  • 1 pinch saffron strands soaked in the warm milk
  • 1 teaspoon salt or to taste 6 g
  • 1 teaspoon sugar 4 g
  • Whole spices and tempering
  • 3 tablespoons ghee divided 45 g
  • 1 piece cinnamon stick about 2 inches 5 cm
  • 4 green cardamom pods lightly crushed
  • 4 cloves
  • 1 bay leaf
  • 1 star anise optional
  • 1 large onion thinly sliced 150 g
  • 1 teaspoon ginger paste freshly grated 5 g
  • Sweet garnish
  • 0.33 cup golden raisins kismis rinsed (50 g)
  • 0.25 cup cashew nuts halved 35 g
  • 1 tablespoon slivered almonds optional 8 g
  • 2 tablespoons fresh coriander or mint leaves finely chopped for serving (5 g)

Equipment

  • Heavy-bottomed pot with tight-fitting lid
  • small frying pan
  • fine mesh strainer

Method
 

  1. Prepare the rice
  2. Rinse the basmati rice in several changes of cold water until the water runs almost clear. Soak in fresh water for 30 minutes, then drain well in a fine mesh strainer. Meanwhile, crumble the saffron into the warm milk and set aside to steep.
    Sweet Kismis Pulao (Raisin rice)
  3. Fry the garnish
  4. Heat 1 tablespoon of ghee in a small frying pan over medium-low heat. Fry the cashews and almonds, stirring constantly, until light golden. Add the raisins and cook for 20 to 30 seconds until they puff up. Remove everything with a slotted spoon and set aside.
    Sweet Kismis Pulao (Raisin rice)
  5. Cook the pulao
  6. Heat the remaining 2 tablespoons of ghee in a heavy-bottomed pot over medium heat. Add the cinnamon, cardamom, cloves, bay leaf and star anise and sizzle for 30 seconds until fragrant.
    Sweet Kismis Pulao (Raisin rice)
  7. Add the sliced onion and sauté for 6 to 8 minutes, stirring often, until soft and golden brown. Stir in the ginger paste and cook for 1 minute.
  8. Add the drained rice and gently toss for 2 minutes to coat the grains in ghee, taking care not to break them.
    Sweet Kismis Pulao (Raisin rice)
  9. Pour in the hot water and the saffron milk. Add the salt and sugar, and stir once gently. Bring to a boil, then stir in half of the fried raisins and nuts.
  10. Reduce the heat to the lowest setting, cover with a tight-fitting lid and cook for 12 to 14 minutes, until the water is absorbed and the rice is tender. Do not lift the lid during cooking.
    Sweet Kismis Pulao (Raisin rice)
  11. Turn off the heat and let the pulao rest, covered, for 10 minutes. Fluff gently with a fork, discarding the whole spices if desired.
  12. Transfer to a serving dish and top with the remaining fried raisins and nuts and the chopped coriander or mint. Serve warm with raita, dal or a creamy vegetable curry.
    Sweet Kismis Pulao (Raisin rice)

Notes

Use aged basmati for the fluffiest, most separate grains. Rinse the raisins before frying so they puff up evenly without burning. For a vegan version, substitute oil for ghee and unsweetened plant milk for the dairy milk. If you prefer a sweeter pulao, increase the sugar to 2 teaspoons. Leftovers keep refrigerated for up to 2 days; sprinkle with a little water and reheat covered in the microwave or on the stove.
Nutrition per serving
Calories 465 kcal
Carbohydrates 68
Protein 8 g
Fat 18 g
Saturated fat 7 g
Cholesterol 22 mg
Sodium 610 mg
Potassium 260 mg
Fiber 2 g
Sugar 13 g