Chicken Free Jeera Rice Pulao
Fragrant, golden, and deeply satisfying, this spiced basmati pulao is the kind of rice dish that can anchor an entire meal on its own. Whole spices — cumin seeds, cardamom, cloves, cinnamon, and a bay leaf — bloom in ghee before the rice ever hits the pan, building layers of warmth that infuse every single grain. Soaking the basmati first and then toasting it in the spiced ghee is the move that keeps the texture light and fluffy rather than sticky or dense. Caramelized onion and garlic round out the base, adding a subtle savory depth that makes this feel far more complex than the ingredient list suggests. Because the entire dish is built from pantry staples, whole spices, and aromatics, there's nothing hidden to worry about — what you see is exactly what goes in the pot. A scatter of fresh cilantro at the end adds a bright, herby finish that ties everything together beautifully. Serve it alongside a dal, a raita, or roasted vegetables and it will absolutely hold its own at the table.
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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.
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