This fragrant, one-pot rice dish is the kind of weeknight dinner that makes the whole kitchen smell incredible from the moment the whole spices hit the hot oil. Layers of cumin, cardamom, cinnamon, and cloves build a deeply aromatic base, while carrots, green beans, and peas add color and a satisfying bite to every forkful. The technique of soaking the basmati first and then letting the rice steam undisturbed at the end is what gives you those long, fluffy, separate grains — no mushy clumps in sight. Everything in this recipe is naturally plant-based and built entirely from vegetables, whole spices, and pantry staples, so there's nothing to swap out or second-guess. For anyone navigating tree nut allergies, this dish is a genuinely easy win — no almond-based garnishes, no nut oils, just clean, bold flavor from start to finish. A squeeze of lemon and a handful of fresh cilantro and mint at the end brighten the whole bowl and make it feel restaurant-worthy with almost no extra effort.
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 →4 servings
Rinse the basmati rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 1 minute. Transfer to a bowl, cover with cold water, and soak for 20 minutes, then drain thoroughly.
Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the cumin seeds, bay leaf, cardamom pods, cinnamon stick, and cloves and cook, stirring, until the cumin seeds sizzle and turn a shade darker and the spices are fragrant, about 1 minute. Watch closely — the spices can scorch quickly.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
