Description
A comforting bowl of Jeera Rice made in the Instant Pot, perfect as a side dish for curries and lentils.
Ingredients
Scale
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds (jeera)
- 1 bay leaf
- 2–3 green chilies, slit
- Salt to taste
- Fresh coriander for garnish
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
- Turn on the Instant Pot and select ‘Sauté’ mode. Add ghee or oil and heat.
- Add cumin seeds and bay leaf, sauté for about a minute until fragrant.
- Add slit green chilies and sauté for another minute.
- Add the drained rice and sauté for 2-3 minutes to lightly toast the rice.
- Pour in the water and add salt, gently stir to combine.
- Close the lid, set the valve to ‘Sealing’, and pressure cook for 6 minutes.
- Allow natural pressure release for 10 minutes, then perform a quick release.
- Fluff the rice with a fork and garnish with fresh coriander.
Notes
Serve hot with fried onions or toasted nuts for crunch. For vegan option, use oil instead of ghee.
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 0g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg