Yeast Free Jeera Rice Pulao
Fragrant, golden, and deeply satisfying, this spiced rice dish is the kind of thing that makes a simple weeknight dinner feel genuinely special. Whole spices like cumin seeds, cardamom, cloves, and cinnamon bloom in ghee before the rice ever hits the pan, building layers of warm, aromatic flavor from the very first step. Sliced onion cooked until soft and golden at the edges adds a subtle sweetness that ties everything together beautifully. Because every ingredient here is a whole food or a single-ingredient spice, there's nothing hidden to worry about — no fermented additives, no leavening agents, nothing that would raise a flag for anyone avoiding yeast. Rinsing and soaking the basmati before cooking is a small step that pays off big, giving you grains that are fluffy and distinct rather than sticky or clumped. A final rest off the heat lets the steam finish the job gently, so every forkful is perfectly cooked through. Finish with a handful of fresh cilantro if you like a little brightness, and bring it straight to the table.
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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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