• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Cooking 101

    Instant Pot Jeera Rice | Cumin Rice

    Published: Sep 30, 2020 · Modified: May 12, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 5 Comments

    313 shares
    Jump to Recipe

    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 served with chickpea curry
    Jump to:
    • Jeera
    • Shah Jeera
    • Tips
    • Ingredients
    • Process
    • Serving Suggestions
    • How to make vegan jeera rice
    • What is the best rice to use
    • Why does my Instant Pot rice come out mushy
    • Recipe

    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 rice in a bowl
    Jeera rice made with regular cumin seeds

    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

    ingredients for jeera rice

    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.

    steps one through four of making Instant Pot jeera rice

    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.

    jeera rice in Instant Pot

    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

    How to make vegan jeera rice

    It is super easy to make the Jeera rice vegan. Simply substitute neutral vegetable oil or coconut oil for the ghee

    What is the best rice to use

    I like Kohinoor brand, Extra long grain variety rice. When buying white basmati rice, makes sure its aged as well as aromatic

    Why does my Instant Pot rice come out mushy

    Depending on the age and brand of the rice it may need less water. Also each one of us may have a different preference to how well cooked we like out rice to be. For dryer rice, reduce the water ratio and remember to read through all of my tips

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    cumin rice served with chana saag
    Print Recipe Pin Recipe Save Saved!
    5 from 13 votes

    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 mins
    Cook Time15 mins
    Total Time20 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
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin

    More Cooking 101

    • Plain Parathas | Indian flatbreads
    • Homemade Garam Masala
    • Mom's Garam Masala - A Family Recipe
    • Crispy Fried Onions | Birista

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kirk Petersen says

      November 10, 2020 at 4:26 pm

      I tried this recipe twice with brown rice. The taste and aroma are amazing! I couldn’t get the brown rice cooked correctly though. First I tried it with the measurements and times on the recipe. At the end of cooking there was still a lot of water. So I ran the Instant Pot for a second time for the same length of time. The rice came out cooked but a bit mushy.
      The send try I used measurements (1:1 rice to water) and the timing from my usual brown rice IP recipe. This time the rice was barely cooked. I had to turn it open sauté and cook it longer to make it edible.
      I’m wondering if the addition of oil (ghee) changes the cooking time for rice. This is the only marked difference between this recipe and my usual brown rice recipe. The other is 1.5c rice vs. 1 c.
      Loved the Acari Chicken too!
      Thanks!5 stars

      Reply
      • Archana says

        November 13, 2020 at 4:55 pm

        Check out my brown rice recipe for water ratio and timings - https://ministryofcurry.com/instant-pot-brown-rice/

        Reply
    2. aroasteddevelopment says

      November 17, 2020 at 5:30 am

      So fluffy, so fragrant! I usually HATE rice, so this is a game changer. Since I didn't know what the proportions are for brown basmati, I did it with white basmati.5 stars

      Reply
    3. Archana says

      January 28, 2021 at 4:23 am

      Hi if we cook 2 cups rice do we use 2 cups water for 5 minutes pressure cook? What about the quantity of the salt and other spices? Thanks!

      Reply
      • Archana says

        January 29, 2021 at 11:29 am

        yes! Add an extra 1/2 teaspoon of kosher salt and extra 1/4 teaspoon of cumin seeds.

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    313 shares
    • 42