AuthorPooja SundariaCategoryLunchAromatic yet simple instant pot jeera rice is a very easy and delicious Indian rice dish. It is flavoured with cumin seeds and some very basic spices. A speedy side dish for Indian plater, that can be made in 15 min. If you like Indian restaurant-style food or Dhaba style food than you gonna love this quick jeera rice recipe.
What is jeera rice?
Jeera rice is also known as Cumin Rice, that is one of the most popular side dishes served at Indian restaurants & Dhabas and commonly prepared in Indian homes for a quick meal.
Flavourful basmati rice is toasted and cooked with whole spices like cumin, cloves, peppercorn and bay leaves. You can pair it perfectly with curries or kormas or dal fry.
Ingredients:
One of the main ingredients to make the most flavourful Jeera rice or cumin rice is a good quality Basmati rice. And in the Instant pot, Basmati rice always cooks perfectly.
Nowadays instant pot is life saving for working persons and also when you have kids around and you need to cook quickly. I use regular cumin seeds or jeera that is easily available in all the grocery stores but you can also use shah jeera (caraway seeds). It is darker and tastes much sweeter than the normal jeera.
Jeera Rice tastes the best when cooked in ghee. However, you can use (dairy or non-dairy) butter or vegetable oil as well. Whole spices give the rice an earthy and aromatic flavour. It adds a wonderful aroma to this simple side dish.
Whole spices are base of Indian pantry like bay leaf, cardamom pod, cloves so no need to rush in the supermarket. It's easily available in every Indian kitchen and also available in the Asian grocery store.
Each grain of Jeera rice should be nicely separated and well cooked. It does not look good when it is mushy. That's why the ratio of water and cooking time should be balanced. Adding ghee enhances the flavour and texture that gives a nice flavour as well.
This Instant Pot Jeera Rice:
✓ super easy to make in the instant pot
✓ infused with flavours of cumin and other whole spices
✓ great alternative of plain rice
✓ you can make this recipe vegan also
✓ naturally gluten-free
✓ pairs well with korma or curry even with dal as well
✓ is the perfect restaurant-style jeera rice, where each grain of rice is well separated
Benefits of cumin seeds or jeera
It does not just give a nice flavour to the dish, but it also has lots of health properties:
• Cooling property
• Promotes digestion
• Boosts immunity
• Has an anti-inflammatory effect
• Most important it gives next level flavour to any curry or dish
• Good for cholesterol and diabetic problems
Ingredients
Instructions
Wash the rice a couple of times and keep it aside. No need to soak it in water.
Turn on the Instant pot in saute mode. Add ghee or vegan butter and once it melts, add cumin seeds, fry for 10 seconds.
Then add the slit green chillies, bay leaf, cloves, whole red chilli and ginger in the pot. Next, add the cashews and fry till they turn light golden.
Add the rinsed rice and sauté for a couple of seconds. This step is important as it helps to ensure that you get separate grains when cooked.
Then add half of the chopped coriander. Add salt and pepper, give it a good mix and cook for a minute.
Next add 2 and 1/2 cups of water, mix, and turn on the Instant Pot.
Close the lid with the vent in the sealing position. Select pressure or manual mode and cook for 5 minutes. Release the pressure 5 minutes after the pot beeps.
Open and fluff the rice lightly using a fork. Garnish with coriander and some extra ghee on top and serve hot.
Ingredients
Directions
Wash the rice a couple of times and keep it aside. No need to soak it in water.
Turn on the Instant pot in saute mode. Add ghee or vegan butter and once it melts, add cumin seeds, fry for 10 seconds.
Then add the slit green chillies, bay leaf, cloves, whole red chilli and ginger in the pot. Next, add the cashews and fry till they turn light golden.
Add the rinsed rice and sauté for a couple of seconds. This step is important as it helps to ensure that you get separate grains when cooked.
Then add half of the chopped coriander. Add salt and pepper, give it a good mix and cook for a minute.
Next add 2 and 1/2 cups of water, mix, and turn on the Instant Pot.
Close the lid with the vent in the sealing position. Select pressure or manual mode and cook for 5 minutes. Release the pressure 5 minutes after the pot beeps.
Open and fluff the rice lightly using a fork. Garnish with coriander and some extra ghee on top and serve hot.