Instant Pot Jeera Rice | Cumin Rice

Fluffy long-grain rice with warm, nutty aromas of black cumin seeds sizzled in ghee, along with the mellow spice of whole cloves and green cardamom pods, makes Jeera Rice a perfect pairing for Indian curry, dal, or cooling raita.

Jeera rice is a quintessential side dish that is often served with north Indian curries such as Chana Masala or Chicken Korma. I love to pair it with the Dal Makhani or spinach dal with side raita to instantly elevate weeknight dinners.

This cumin rice Instant Pot recipe is quick & easy and it comes together in under 20 minutes. Do check out all of my tips and tricks to make the perfect long-grained fluffy rice that we all like. I recently also published how to make perfect Plain Basmati rice, so do check out the recipe that explains 2 ways to make rice using the Instant Pot Pressure Cooker.

Jeera

Jeera or cumin seeds are an essential spice in Indian cooking, that adds nutty, warm flavors and dimension to countless dishes. Whole cumin seeds are usually added to tadka, while the roasted and ground cumin is great for adding later in the cooking process. Cumin adds an earthy tone and body to rice, dals, and curries. You can also add a pinch of ground cumin to plain yogurt for a nutrient and flavor boost.

Shah Jeera

Also known as black cumin seeds, Shah Jeera has anise-like flavors and is milder than regular cumin seeds. Shah Jeera or Shahi Jeera is also used in making garam masala and rice dishes. Often confused with nigella seeds or caraway seeds, shah jeera has a smoky, earthy taste. In lieu of shah jeera, regular cumin seeds can be substituted.

Tips

Here are my best tips for making perfect Jeera Rice:

• For seasoned rice recipes, like Cumin Rice it’s best to rinse the basmati rice a few times and then drain
• 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 use a 1:2 rice-to-water ratio on low pressure for 5 minutes with a quick release when I am cooking less than 2 cups of rice. 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

Ingredients

Process

Here are my step by step instructions on how to make perfect Jeera Rice using the Instant Pot:

Step 1: 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.

Step 2: 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 for a minute to lightly toast the cumin seeds. Next, add salt, pour in the water, and stir to combine. Scrape down the sides of the pot making sure all the rice is submerged in the water.

Step 3: 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.

Step 4: 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.

Step 5: Use a rice paddle to scoop the rice out of the pot and transfer to a platter, then serve.

Serving Suggestions

Looking for some awesome curries to serve cumin rice with? Here are a few of my favorite curries and lentils:

Vegetarian

• Mushroom Masala
• Chana Saag
• Palak Paneer
• Dum Aloo
• Daal Makhani
• Chana Masala
• Malai Kofta

Non Vegetarian

• Butter Chicken
• Chicken Tikka Masala
• Chicken Korma
• Fish Curry
• Malabar Shrimp Curry

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Instant Pot Cumin Rice | Jeera Rice

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, makes this dish a perfect pairing for Indian curry, dal and cooling raita

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: dinner, Lunch, Meal Preparation, Side Dish

Cuisine: Indian

Servings: 4

Calories: 324kcal

Author: Archana Mundhe

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.

Video

Notes

Notes:

• 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

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

Nutrition

Calories: 324kcal | Carbohydrates: 57g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 886mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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