Instant Pot Cumin Rice | Jeera Rice Recipe
User Reviews
4.8
Instant Pot Cumin Rice | Jeera Rice Recipe
Description
This recipe begins by rinsing basmati rice to remove excess starch. The Instant Pot is used on sautée mode to heat ghee and toast whole spices including cumin seeds, cloves, cardamom pods, and an Indian bay leaf. Toasting these spices releases their essential oils, infusing the rice with a warm and slightly nutty aroma. The rinsed rice is then added and sautéed briefly to coat each grain with ghee and spices.
Water and kosher salt are added, and the rice is pressure cooked at low pressure for 5 minutes. A quick pressure release prevents overcooking. Transferring the inner pot to a trivet stops residual heat from making the rice mushy. Gently fluffing the rice with a fork separates the grains, revealing a light, fluffy texture with a subtle spiced flavor.
This cumin rice pairs well with Indian curries, dals, or vegetable dishes. It adds a fragrant dimension to meals without overpowering the main dishes. The whole spice blend also adds visual appeal to the tender rice.
Optional notes include a vegan variation using neutral or coconut oil instead of ghee and soaking rice for a 1:1 rice-to-water ratio. The recipe advises mindful removal of whole spices before serving and adjusting water quantity to suit rice age and texture preference.
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
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
- Replace ghee with neutral vegetable or coconut oil for a vegan version.
- Remove whole spices like cloves and cardamom before serving for preferred texture.
- Soaking rice 20 minutes allows use of 1:1 rice-to-water ratio; otherwise use 1:2 ratio without soaking.
- Cook using 5 minutes at low pressure with quick release for up to 1.5 cups rice; longer cooking or different water ratios may be needed for larger quantities.
- Transfer the inner pot to a trivet to stop cooking and prevent mushy rice before fluffing.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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