- 1 cup Basmati Rice
- 1 ¼ cup Water
- 1 tsp Cumin seeds (Jeera)
- 1 tsp Salt adjust to taste
- 1 tbsp Ghee or Oil
- 5 Black Peppercorns
- 5 Cloves (Laung)
- 2 Bay leaf (Tej Patta)
- 3 Green Cardamom pods (Elaichi)
- 1 inch Cinnamon stick (Dalchini)
- 1
Wash and drain the rice until the water runs clear.
- 2
Heat the instant pot in sauté mode and add ghee or oil to it. Then add the whole spices and cumin seeds.
- 3
When the cumin seeds start to splutter, add rice and stir them with the whole spices for about 30 seconds. Then add water, salt and stir again. Press cancel and close lid with vent in sealing position.
- 4
Change the instant pot setting to manual / pressure cook mode for 4 minutes, at high pressure with vent in sealing position.
- 5
When the instant pot beeps, do a 5 minute natural pressure release, which means manually release the pressure 5 minutes after the instant pot beeps.
- 6
Fluff the rice with a fork and let it rest for another 5 minutes. You can take the steel insert out of the instant pot, so the bottom layer of rice does not overcook.
Choose good quality Basmati Rice. I use Royal Basmati Rice or Tilda Extra Long Grain Basmati rice for my cooking.
Wash the rice well. You can wash in a strainer until the water runs clear or in a bowl by changing the water a few times until the water is clear.
We love to add ghee while making jeera rice. Ghee enhances the flavor a lot. If you are vegan, use your favorite plant based oil.
Don't forget to add the aromatic spices. I just add a few black peppercorns, bay leaf, cloves, cinnamon and green cardamom. It is totally fine to skip in case you don't have these in your pantry.
Do not overcook the rice. I like to take the steel insert in which I cooked the rice out of the instant pot after opening, so the lower layer is not overcooking.