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Instant Pot jeera rice served in a white ceramic bowl garnished with cumin seeds and fresh cilantro, in a modern Indian-American kitchen

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

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)

Method
 

Prep the Rice
  1. Rinse the basmati rice in cold water 2-3 times until the water runs mostly clear.
  2. Soak the rice in cold water for 15-20 minutes, then drain well.
Temper the Spices
  1. Set the Instant Pot to Sauté mode (Normal). Add the ghee and heat for 30 seconds until it shimmers.
  2. {"Add the cumin seeds. Sizzle for 20-30 seconds until they splutter and smell toasty. Don't walk away": 'cumin burns fast.'}
  3. Add the bay leaf, cloves, and cinnamon stick. Stir once and sauté for 20 seconds.
  4. Add the hing if using. Stir to combine.
Sauté and Cook the Rice
  1. 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.
  2. Add 1.5 cups water and the salt. Stir gently.
  3. Press Cancel. Secure the lid and set the valve to Sealing.
  4. Select Rice mode (or Pressure Cook on High for 5 minutes).
  5. Once done, natural release for 5 minutes, then Venting to release remaining steam.
  6. Open the lid and rest undisturbed for 2 minutes.
  7. 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.
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