Instant Pot Cumin Rice | Jeera Rice Recipe

Name: Instant Pot Cumin Rice | Jeera Rice Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1½ cups basmati rice; 2 tablespoons ghee; 1 teaspoon black cumin seeds; 6 cloves; 3 green cardamom pods; 1 Indian bay leaf; 1½ teaspoons kosher salt; 3 cups water

User Reviews

4.8

51 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Calories
324 kcal
Course
Side Dish, Lunch, Dinner
Cuisine
Indian

Instant Pot Cumin Rice | Jeera Rice Recipe

Jeffrey Bond

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Fluffy long-grain rice with the buttery and nutty aroma of black cumin seeds sizzled in ghee, along with the mellow spice of whole cloves and green cardamom pods.

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Ingredients

1½ cups basmati rice
2 tablespoons ghee
1 teaspoon black cumin seeds shah jeera or cumin seeds
6 cloves
3 green cardamom pods
1 Indian bay leaf
1½ teaspoons kosher salt
3 cups water

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Instructions

Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Repeat once more, then drain and set aside.
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds, cloves, cardamom, and bay leaf and sauté until aromatic, about 30 seconds. Add the rice and sauté until it is toasted about 1 minute. Add the salt, pour in the water, and stir to combine. Scrape down the sides of the pot to make sure all the rice is submerged in the water.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at low pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the inner pot; this will help prevent the rice from overcooking. Gently fluff with a fork or silicone spatula.
Use a rice paddle to scoop the rice out of the pot and transfer to a platter, then serve.

Notes

Notes:
VEGAN VARIATION: Substitute neutral vegetable oil or coconut oil for the ghee
REMINDER: Be sure to pick out and discard the whole spices while you eat
If you have time to soak the rice, go ahead and soak for 20 mins and then use a 1:1 rice to water ratio.
I usually do not presoak the rice for this recipe. For up to 1.5 cups of rice, I use a 1:2 rice-to-water ratio and cook on low pressure for 5 minutes with a quick release
For 2 cups of rice or more 1:1 rice-to-water ratio works well
Once the pressure cooking completes, transfer the inner pot to a trivet on your counter to stop further cooking and to prevent the rice from getting mushy
Allow the rice to cool a bit and then gently fluff up with a fork or silicone spatula
Water quantity may vary depending on the age and brand of the rice you’re using, as well as your personal texture preference. If you like your rice on the drier side, use slightly less water.

Nutrition Information

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Calories 324kcal (16%) Carbohydrates 57g (19%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 19mg (6%) Sodium 886mg (37%) Potassium 97mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin C 1mg (1%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 324 kcal

% Daily Value*

Calories	324kcal	16%
Carbohydrates	57g	19%
Protein	5g	10%
Fat	8g	12%
Saturated Fat	5g	25%
Cholesterol	19mg	6%
Sodium	886mg	37%
Potassium	97mg	2%
Fiber	1g	4%
Sugar	1g	2%
Vitamin C	1mg	1%
Calcium	30mg	3%
Iron	1mg	6%