Nutmeg 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 — cumin seeds, cardamom, cloves, cinnamon, and a bay leaf — bloom in ghee before the rice ever hits the pan, building layers of warm, aromatic flavor from the very first step. Soaking the basmati beforehand and then toasting it in the spiced ghee is what gives each grain that signature fluffy, separate texture that makes this style of rice so irresistible. Golden onions and a touch of garlic add savory depth, while ground turmeric gives the finished dish its beautiful warm hue. The entire spice list is naturally free of nutmeg, so there's no need to swap anything out or double-check labels — every ingredient here is exactly what it appears to be. A scatter of fresh cilantro at the end brightens the whole bowl and makes it feel just a little more celebratory. Serve it alongside a saucy dal, grilled chicken, or roasted vegetables and watch it disappear fast.
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!