Perfectly cooked Basmati Rice flavored with cumin and whole spices made in the Instant Pot. Enjoy these aromatic Instant Pot Jeera Rice (Cumin Rice) with any curry or lentil.
One of the reasons to love the instant pot is perfectly cooked rice. You don’t need to keep that extra rice cooker anymore and can free up the counter space.
I have shared Basmati Rice recipe in the instant pot before, however I actually prefer a little more flavor to my rice. One of the regulars in our house is this Jeera or Cumin Rice. Cumin Rice is very commonly made in North India with any curry. My mom would always made Jeera Rice at home, so I always prefer this rice over plain rice.
Jeera Rice is so much more flavorful that plain rice, just like my peas pulao. I highly recommend trying it out. Oh..and add a tablespoon of ghee while making this Jeera Rice and you will love the aroma of ghee in this rice. And you can very well call this Jeera Ghee Rice! Replace ghee with a plant based oil to make this recipe vegan. This Jeera Rice recipe is naturally gluten-free.
Cumin Rice Pilaf goes well with curries and lentils such as Chole Masala, Paneer Butter Masala, Chicken Curry or Dal Makhani.
If you love cooking rice in your instant pot, check out this collection of 23+ Instant Pot Rice Recipes!
Benefits of Cumin Seeds
Cumin is very commonly used in Indian cooking. Cumin is Carminative, which means that it relieves you from gas troubles and thereby improves digestion and appetite. You can check out detailed health benefits of cumin here.
How to make Jeera Rice in the Instant Pot?
In this recipe, I add whole spices along with cumin. The whole spices add a wonderful aroma to the rice. I usually add the whole spices when preparing rice for a gathering. For everyday rice, I just add cumin seeds.
I used Basmati Rice in this recipe. If using another variety of rice, adjust the rice to water ratio accordingly. I like to have rice al dente, and separate. I don’t like sticky or mushy rice. The ghee/oil in this recipe certainly helps to get well done separate grains. That said, everyone has different preferences for rice, so feel free to adjust the recipe to your taste.
- To start preparing, wash and drain the rice. This is a no soak recipe, but if you prefer you can soak the rice. If you soak the rice, you can use rice to water ratio of 1:1.
- Heat the instant pot in sauté mode (normal) and add ghee or oil. Then add the whole spices and cumin seeds. When the cumin seeds start to splutter add the rice and stir well. Be careful when adding the rice as there might be some splutters. Add the water and salt. I use a rice to water ratio of 1:1.25 for this recipe.
- Change the instant pot setting to manual / pressure cook mode for 4 minutes, at high pressure with vent in sealing position. 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.
- Fluff the rice and let them rest for another 5 minutes. Restaurant-style Jeera rice are ready to be enjoyed with your favorite curry.
Main things to remember for Perfect Jeera Rice
- No soaking of rice
- Rice to water ratio – 1:1.25
- Pressure Cook / Manual for 4 minutes (high pressure, vent sealed)
- 5 minute NPR – Manually release the pressure 5 minutes after the instant pot beeps
Pro-tips for perfect Jeera Rice
- 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.
What to pair with Jeera Rice?
Jeera rice pairs well with any curry or lentils. We love it with the below North Indian dishes:
- Chicken Tikka Masala
- Black Chickpeas or Kala Chana Curry
- Rajma Masala (Red Kidney Beans Curry)
- Mutton Masala (Goat Curry)
Instant Pot Jeera Rice
Equipment
Ingredients
- 1 cup Basmati Rice
- 1 1/4 cup Water
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Salt, adjust to taste
- 1 tablespoon Ghee or Oil
Whole Spices
Instructions
- Wash and drain the rice until the water runs clear.
- Heat the instant pot in sauté mode and add ghee or oil to it. Then add the whole spices and cumin seeds.
- 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.
- Change the instant pot setting to manual / pressure cook mode for 4 minutes, at high pressure with vent in sealing position.
- 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.
- 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.
- Cumin Rice is ready to be enjoyed with any curry or lentil.
Notes
- To simplify this recipe, you can skip the whole spices.
- You can double or triple the recipe, without any change in the cooking time.
- Be careful when adding the rice as there might be some splutters.
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You can garnish jeera rice with roasted nuts such as cashews.
- Choose good quality Basmati Rice. I use Royal Basmati Rice or Tilda Extra Long Grain Basmati rice for my cooking.
Great recipe! This was my first time making rice in the instant pot and it was a total success! Fluffy and delicious rice, just like your picture!Thank you!!!
Hi – You’re welcome! I’m thrilled it turned out well for you. Enjoy your fluffy rice! 😄🍚
Love this recipe! Easy, tasty with chicken Marsala. This one is a keeper!
Hi Jill – SO happy to hear that, Thank you for sharing your experience 🙂
Hello
I took the bay leaves out after cooking. Do I take out the clover, pepper corn after cooking as well?
Hi – We usually don’t pick out the whole spices, and eat around them or remove while eating the rice. But feel free to remove the spices after the rice is cooked.
I should start by saying that I am terrible with rice. I don’t know what it is, I can cook just about anything, but rice has always been my nemesis. I followed your recipe exactly (vegan butter instead of ghee) and the result was perfect, fragrant rice that went perfectly with vegan tikka masala. Thank you for this simple, delicious recipe!
Hi Nicole – So happy to hear that. Thank you for sharing back 🙂
Hi, can we use any brand of cinnamon sticks or does it need to be by Deep Spices?
Thank you! I look forward to making this recipe
Hi Angie – You can use any brand cinnamon sticks. Hope you enjoy the Jeera Rice!