Instant Pot Jeera Rice Recipe

Ingredients

• 190 g (1 cup)basmati rice
• 28 g (2 tablespoons)ghee
• 1bay leaf (tej patta)
• 2green cardamom pods (elaichi)
• 4cloves (laung)
• 1 tablespooncumin seeds (jeera)
• 1¼ teaspoons, or to tastesalt
• 300 ml (1¼ cups)water
• 1 tablespoonchopped fresh coriander

Instructions

1. 1

   Rinse and soak

   Rinse the basmati rice in water 2–3 times, or until the water runs clear. Soak it in 1 cup of water for 30 minutes.

2. 2

   Set sauté mode

   Set the Instant Pot to sauté for 5 minutes.

3. 3

   Fry the spices

   Add the ghee to the inner pot. When it has melted and is hot, add the bay leaf, cardamom, cloves and cumin seeds. Fry for 40–50 seconds, until fragrant.

4. 4

   Toast the rice

   Drain the rice, reserving its soaking water. Add the rice to the pot and gently fry for 1 minute so the grains take on the flavours of the spices and ghee.

5. 5

   Pressure cook

   Add the reserved soaking water, an additional ¼ cup of water and the salt; stir to combine. Cancel sauté mode, close the lid and set the steam valve to sealing. Select PRESSURE COOK for 3 minutes.

6. 6

   Release the pressure

   When the cooking time is complete, either allow the pressure to release naturally or release it manually using the quick-release method.

7. 7

   Fluff and rest

   Open the lid and fluff the rice with a fork. Sprinkle over the chopped coriander and leave the rice to sit for 1 minute.

8. 8

   Serve warm

   Serve the jeera rice warm with your favourite curry or dal.

What is jeera rice?

Jeera rice is an Indian rice dish flavoured with jeera, or cumin, and often cooked with ghee and whole spices. It is commonly served alongside curries and dal.

Here, the rice is toasted briefly with the spices before pressure cooking. That step helps distribute their aroma through the grains, while the Instant Pot cooks the rice in a sealed pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 488 calories, 7g protein, 77g carbs, 16g fat.

The rice provides most of the carbohydrates, while ghee contributes most of the fat. The basmati provides a little protein, but this is primarily a rice side rather than a protein-rich dish; pair it with dal or another protein-containing curry and vegetables for a more rounded plate.

Why rinse and soak the rice?

Rinsing: Wash the basmati 2–3 times, until the water runs clear, as directed. This removes loose surface starch that can make the cooked grains stick together.

Soaking: Leave the rinsed rice in 1 cup of water for 30 minutes. Keep that water to add to the pot; the recipe uses it along with another ¼ cup.

Build the spice aroma

Whole spices: Fry the bay leaf, cardamom, cloves and cumin seeds in hot, melted ghee for 40–50 seconds. Stop when they smell fragrant, taking care not to let them burn.

Rice: Add the drained, soaked rice and fry gently for 1 minute. Stir carefully so the grains are coated without breaking.

Pressure cooking and release

Sealing: Stir in the reserved soaking water, the additional ¼ cup of water and salt, then cancel sauté mode. Close the lid and check that the steam valve is set to sealing before choosing PRESSURE COOK for 3 minutes.

Release: Once the cooking time ends, the recipe allows either a natural release or a manual quick release. Follow your Instant Pot's instructions when releasing pressure.

Fluffing and texture

Fork: Open the pot and fluff the rice gently with a fork to separate the grains without crushing them. Sprinkle on the chopped coriander and let the rice stand for 1 minute before serving.

Doneness: The finished rice should be tender and easy to fluff. If it seems compacted, loosen it gently rather than stirring vigorously.

Serve it with

Curry: Serve the warm rice beside your favourite curry, where its cumin and whole-spice flavour complements the sauce.

Dal: It also works with dal for a simple meal. Add the rice to the plate just before serving so it stays warm and fluffy.

Recipe notes & tips

• Rinse the rice until the water runs clear, as the recipe directs.
• Keep the soaking water after draining the rice; it goes into the pressure cooker.
• Have the spices ready before starting sauté mode so they do not overcook.
• Fry the spices only until fragrant, about 40–50 seconds.
• Fluff gently with a fork to help keep the grains intact.
• Let the cooked rice rest for 1 minute after adding the coriander.

Variations

• More coriander: Add extra chopped fresh coriander when serving.
• Adjust the salt: Use the listed amount or season to taste.
• Use a different herb: Swap the coriander garnish for chopped mint.
• Pair with dal: Serve alongside dal for a simple rice-and-lentil meal.

Common mistakes to avoid

• Discarding the soaking water: Reserve it after draining, as it is added back to the pot.
• Skipping the soak: Soak the rinsed rice for 30 minutes as specified.
• Burning the spices: Fry them for 40–50 seconds and stop once fragrant.
• Using the wrong valve position: Set the steam valve to sealing before pressure cooking.
• Stirring roughly: Fluff with a fork gently to avoid breaking the grains.

How to store

Refrigerate leftover rice in a covered container and use within 1 day. Reheat until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions