Gut Friendly Jeera Rice Pulao
Fragrant, golden, and deeply satisfying, this spiced basmati pulao is the kind of rice dish that makes everything else on the table taste better. Rinsing and soaking the rice before cooking is a small step that pays off big — it removes excess starch, which means each grain stays distinct and fluffy rather than clumping together. Ghee carries the whole spice blend beautifully, blooming cumin, cardamom, cloves, and cinnamon into something that smells incredible before you've even added the rice. Turmeric gives the finished dish its warm, sunny color while also being one of the most celebrated ingredients for supporting digestive wellness. The slow-cooked onion and garlic add a gentle sweetness and depth without overwhelming the delicate spice balance. A final rest off the heat — lid on, hands off — is what seals in the steam and gives you that perfectly tender, non-sticky result. Fresh cilantro scattered over the top right before serving adds a bright, herby finish that pulls the whole bowl together.
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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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