Instant Pot jeera rice step-by-step recipe with video and photos.
About this recipe
Jeera rice is a one-pot rice dish made with Basmati rice and flavored with cumin seeds. This gluten-free and vegan dish is super easy to make and pairs very well with dal or any curry of your choice. When made in an Instant Pot, it is ready in 10 minutes, with less than a minute of hands-on time and no prep time. The only essential spice here is cumin seeds. There are many ways of making it, but this no-fuss recipe here is the only thing you will need when you want perfectly cooked fluffy and flavorful rice.
Cumin seeds are dried seeds of the herb Cuminum cyminum, which belongs to the parsley family. Cumin seeds are rich in antioxidants, help lower blood sugar levels and cholesterol. It is also useful in improving digestive health and reducing fungal infections. Cumin water is also popularly used for weight management. This dish is an easy and delicious way of incorporating this healthy spice into your diet.
Read on for ingredients, recipe video, and serving suggestions for this delicious and healthy jeera rice.
Rice: Basmati or any variety of long-grain rice should be used.
Cumin seeds: This is the main and only essential spice in this dish.
Whole spice: I have used bay leaf, black pepper, cinnamon, cardamom, and cloves (see tips section below).
Coriander leaves: This is an optional garnish and can be skipped.
Step by step instructions
Set the Instant Pot in saute mode (normal) and heat oil. Add cumin seeds and whole spices (bay leaf, black pepper, star anise, cinnamon, cardamom, and cloves). Saute for 1 minute (steps 1,2).
Drain the water from soaked rice and add it to the pot along with salt and 2½ cups of water (steps 3,4).
Close the lid and pressure cook on high for 5 minutes. Do a quick release of the pressure and open the lid (steps 5,6).
Gently fluff up the rice using a fork. Add coriander leaves (cilantro) and mix gently (steps 7,8).
Use Basmati rice or any variety of long-grain rice to make this dish.
Wash the rice thoroughly until the water runs clear. Soak the washed rice for a minimum of 15-20 minutes. This will help remove any excess starch from it, making it non-sticky and non-lumpy.
Saute the cumin seeds until they turn slightly dark so that maximum flavors are released. However, take care not to burn them as they tend to burn quickly after this stage.
The whole spices are optional and can be skipped. Alternatively, you can replace them with ½ teaspoon of grama masala.
The rice:water ratio I have used is 1:1¼. This gives me perfectly cooked and separated rice. I have used an 8-quart Instant Pot.
You can make this dish in a stovetop pressure cooker. Follow this recipe with a 1:1½ rice:water ratio and cook for two whistles in the cooker.
Do a quick release of the pressure and then use a fork to fluff up the rice after opening the lid of the Instant Pot. If you let the pressure release naturally, it will overcook the rice and the final dish will become mushy.
This rice dish pairs very well with dal or any curry of your choice. See serving suggestions below for some great recipes to pair with it.
You can freeze jeera rice for up to one month. However, the rice will get dry after freezing so sprinkle a small amount of water before reheating. To reheat, sprinkle a few drops of water on the rice and reheat it in a steamer or on low heat keeping it covered.
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This Instant Pot jeera rice is:
- vegan and gluten-free
- very easy to make
- perfect with dal or any curry of your choice
Instant Pot Jeera Rice (Cumin flavored rice)
- 2 cups Basmati rice
- 2 teaspoon cumin seeds
- 1 tablespoon oil
- 1 inch cinnamon
- 1 bay leaf
- 1 star anise
- 2-3 cloves
- 2-3 cardamom
- ½ teaspoon black pepper
- Salt to taste
- 2½ cups water
- 1 tablespoon coriander leaves chopped
- Wash the Basmati rice thoroughly and soak it for 20-30 minutes
- Set the Instant Pot in saute mode (normal) and add oil
- Once it heats, add cumin seeds and whole spices (bay leaf, black pepper, star anise, cinnamon, cardamom, and cloves). Saute for 1 minute
- Drain the water from soaked rice and add it to the pot
- Add 2½ cups of water and salt. Mix well
- Close the lid and pressure cook on high for 5 minutes. Do a quick release of the pressure
- Open the lid and gently fluff up the rice using a fork
- Add coriander leaves and mix gently
- Serve with dal or curry of choice