Instant Pot Jeera Rice (Cumin Rice)
Learn how to make flavorful, aromatic Jeera Rice effortlessly using your Instant Pot for a perfect, fluffy side dish every time.
Servings: 6
Calories: 265kcal
Equipment
Ingredients
- 2 cups basmati rice long grain
- 2 tablespoon vegan butter Olive oil
- 3 teaspoon cumin seeds
- 4 green cardamoms
- 4 clove spice
- 2 bay leaves
- 2 green chilies sliced optional
- ½ inch cinnamon sticks
- Salt to taste
- 2½ cup water
Instructions
- Rinse basmati rice until the water runs clear. Soak for 5- 10 minutes, then drain.
- Turn Instant Pot to Sauté. Add vegan butter or oil.2 tablespoon vegan butter
- Once hot, add cumin seeds, cloves, cardamom, and bay leaf. Sauté for about 30 seconds until fragrant.3 teaspoon cumin seeds, 4 green cardamoms, 4 clove spice, 2 bay leaves, 2 green chilies, ½ inch cinnamon sticks
- Add cinnamon and green chilies. Stir for another 10–15 seconds.
- Add drained rice and salt. Gently mix to coat the grains.2 cups basmati rice, Salt to taste
- Pour in water and give one final stir.2½ cup water
- Close the lid, set valve to Sealing, and pressure cook on High for 4 minutes.
- Allow natural pressure release. Open lid and fluff gently with a fork.
Notes
- Always rinse rice well to remove excess starch.
- Soaking helps basmati grains lengthen and cook evenly, but for this recipe, soaking is optional and can be skipped if you’re short on time.
- Use whole spices for aroma, but remove them before serving if preferred.
Nutrition
Calories: 265kcal | Carbohydrates: 52g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 90mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg