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Dishoom Basmati Kheer - A Zoomed Image on the pan.
Antonio Morelli

Dishoom Basmati Kheer Recipe

A creamy, aromatic Indian rice pudding inspired by Dishoom’s signature kheer. Made with basmati rice, saffron, and cardamom, it’s a perfect balance of richness and tradition.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert, Sweet
Cuisine: Fusion, Indian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup basmati rice (soaked 20 minutes)
  • 4 cups full-fat milk
  • ½ cup sugar (or jaggery)
  • 4-5 cardamom pods, crushed
  • A few saffron strands (soaked in warm milk)
  • 2 tbsp chopped almonds
  • 2 tbsp chopped pistachios
  • 1 tbsp raisins
  • 1 tsp ghee (optional, for richness)

Equipment

  • Heavy-bottomed saucepan
  • Wooden spoon or spatula
  • Mixing bowl
  • Measuring cups/spoons
  • Small mortar & pestle (for cardamom)

Method
 

  1. Rinse and soak basmati rice.
  2. Boil milk in a heavy-bottomed pan.
  3. Add rice, simmer until soft and creamy.
  4. Stir in sugar, cardamom, saffron.
  5. Garnish with nuts and raisins before serving.

Notes

  • Stir continuously to prevent milk from sticking.
  • Adjust sweetness to taste.
  • For a vegan option: use almond or coconut milk and jaggery.
  • Serve warm in winter or chilled in summer.