Nitrate & Nitrite Free Jeera Rice Pulao
Fragrant, golden, and deeply satisfying, this spiced basmati rice is the kind of dish that makes an ordinary weeknight feel a little more special. Whole cumin seeds bloom in warm ghee alongside cardamom, cloves, cinnamon, and a bay leaf, building layers of aroma before a single grain of rice even hits the pan. Softened onion and garlic deepen the base, while a pinch of turmeric gives every grain a beautiful warm hue. The technique of soaking and then toasting the rice ensures each grain stays distinct and fluffy rather than clumping together — a small step that makes a real difference in the final texture. For anyone avoiding processed meats and cured foods because of added preservatives, a rice dish like this is a natural fit — every ingredient here is a whole spice, a fresh allium, or a pantry staple with nothing hidden in the label. There are no shortcuts or packaged flavor packets, just real ingredients doing exactly what they're supposed to do. Finish with a handful of fresh cilantro if you have it, and serve alongside a simple dal, roasted vegetables, or grilled chicken for a complete, clean meal that genuinely delivers on flavor.
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!