Instant Pot Jeera Rice
Fluffy, fragrant basmati rice cooked with cumin seeds and whole spices in the Instant Pot. A quick, foolproof recipe that pairs perfectly with any dal or curry.
Ingredients
Rice Base
- 1.5 cups basmati rice
- 1.5 cups water
- 1 tsp salt
Tempering
- 2 tbsp ghee or neutral oil for vegan
- 1.5 tsp cumin seeds jeera
- 1 bay leaf
- 2 whole cloves
- 1 small cinnamon stick about 1 inch
- 1/4 tsp asafoetida / hing optional
Garnish
- 2 tbsp fresh cilantro chopped
- 1 tsp ghee for finishing optional
Instructions
Prep the Rice
- Rinse the basmati rice in cold water 2-3 times until the water runs mostly clear.
- Soak the rice in cold water for 15-20 minutes, then drain well.
Temper the Spices
- Set the Instant Pot to Sauté mode (Normal). Add the ghee and heat for 30 seconds until it shimmers.
- {"Add the cumin seeds. Sizzle for 20-30 seconds until they splutter and smell toasty. Don't walk away": 'cumin burns fast.'}
- Add the bay leaf, cloves, and cinnamon stick. Stir once and sauté for 20 seconds.
- Add the hing if using. Stir to combine.
Sauté and Cook the Rice
- Add the drained rice while still on Sauté mode. Stir continuously for 1-2 minutes until every grain is coated in the spiced ghee and looks slightly translucent at the edges.
- Add 1.5 cups water and the salt. Stir gently.
- Press Cancel. Secure the lid and set the valve to Sealing.
- Select Rice mode (or Pressure Cook on High for 5 minutes).
- Once done, natural release for 5 minutes, then Venting to release remaining steam.
- Open the lid and rest undisturbed for 2 minutes.
- Fluff gently with a fork. Add finishing ghee if using and garnish with fresh cilantro.
Notes
Soaking the rice: Even a 15-minute soak helps the grains cook more evenly and stay separate.
Water ratio: Use equal parts rice and water (1:1). The Rice mode is calibrated for this ratio.
Rice brand: Daawat Extra Long Basmati works perfectly with this method.
Don't rush the sauté step: Coating the rice in ghee before adding water keeps the grains separate.
Vegan swap: Replace ghee with avocado oil, sunflower oil, or coconut oil.
Whole spices: Bay leaf, cloves, and cinnamon are for flavor only — set aside when eating.
Doubles well: Recipe doubles easily with the same cook time. Instant Pot handles up to 3 cups rice.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Tried this recipe?Let us know how it was!