Oats Free Jeera Rice Pulao

Total time50 min

Prep time10 min

Cook time20 min

4.5

(29)

Fragrant, golden, and deeply satisfying, this cumin-scented rice dish is the kind of side that quietly steals the show at any meal. Whole spices — cardamom, cloves, cinnamon, and bay leaf — bloom in ghee before the rice ever hits the pan, building layers of warm, aromatic flavor that no spice packet can replicate. Soaking the basmati first and then toasting it in the spiced ghee gives every grain a distinct, fluffy texture that holds up beautifully on the plate. For anyone navigating oat-related restrictions, this recipe is naturally in the clear — it's built entirely from rice, whole spices, aromatics, and ghee, with zero grain crossover to worry about. The caramelized onion and garlic add a subtle savory depth that makes this feel far more complex than the ingredient list suggests. A final rest off the heat lets the steam finish the job, so you get perfectly separated grains every single time. Finish with a handful of fresh cilantro and it's ready to serve alongside a curry, dal, or honestly anything that deserves a great rice.

About Fig

Fig 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!