Capsaicin Free Jeera Rice Pulao
Fragrant, golden, and deeply satisfying, this cumin-scented rice is the kind of dish that makes a simple weeknight meal feel genuinely special. Whole spices like cardamom, cloves, cinnamon, and bay leaf bloom in ghee alongside sizzling cumin seeds, building layers of warm, aromatic flavor without a single source of heat or capsaicin. That makes it a natural fit for anyone who loves bold Indian-inspired cooking but needs to steer clear of chili peppers and the compounds that come with them. Soaking the basmati before cooking and toasting the drained grains in spiced ghee are the two small steps that take this from good to genuinely great — each grain stays separate, fluffy, and coated in flavor. Caramelized onion and garlic round out the base, adding a subtle sweetness that balances the earthiness of the cumin beautifully. A scatter of fresh cilantro at the end keeps things bright and a little festive. Serve it alongside a dal, a simple raita, or roasted vegetables and it will absolutely hold its own at the center of the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ cups basmati rice
- 2 tbsp ghee
- 1 ½ tsp cumin seeds
- 1 bay leaf
- 3 green cardamom pods, lightly crushed
- 1 small cinnamon stick (about 2 inches)
- 3 whole cloves
- 1 medium yellow onion, thinly sliced
- 2 garlic cloves, minced
- ½ tsp ground turmeric
- 2 ¾ cups water
- ¾ tsp salt, or to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the basmati rice in a fine-mesh strainer and rinse under cold running water, stirring gently, until the water runs clear, about 1–2 minutes. Transfer to a bowl, cover with cold water, and soak for 20 minutes, then drain thoroughly.
- 2
Heat the ghee in a medium saucepan over medium heat until shimmering. Add the cumin seeds, bay leaf, cardamom pods, cinnamon stick, and cloves, and cook, stirring, until the cumin seeds darken one shade and smell toasty, about 30–45 seconds — watch closely, as the spices can scorch quickly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!