Lactose Free Jeera Rice Pulao
Fragrant, golden, and deeply satisfying, this spiced basmati dish is the kind of rice that makes everything else on the table taste better. Whole spices — cumin seeds, cardamom, cloves, cinnamon, and a bay leaf — bloom in hot ghee before the rice ever hits the pan, building a warm, layered aroma that fills the kitchen fast. Caramelized onion and garlic add a savory backbone, while a touch of turmeric gives every grain a beautiful golden hue. Ghee is naturally free of milk solids and lactose, which means this recipe delivers that rich, buttery depth without any of the digestive concerns that come with butter or cream-based dishes. Soaking the rice before cooking and letting it rest off the heat are the two small steps that make the difference between clumpy and perfectly fluffy. Serve it alongside a curry, a dal, or just a simple raita, and finish with a handful of fresh cilantro if you want a bright, herby lift at the end.
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!