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a bowl of Instant Pot jeera Rice placed next to a jar of ghee

Jeera Rice In The Instant Pot

Instant pot rice pilaf made with Basmati rice and cumin seeds is an aromatic Asian side dish. This classic recipe of jeera rice is quick and easy.
Course rice, Side Dish
Cuisine Asian, Indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6 people
Calories 300.17kcal




  • 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 and once it melts, add cumin seeds, fry for 10 seconds.
  • Then add the slit green chilies, cinnamon stick, bay leaf, cloves, and peppercorns to the pot. Next, add the cashews and fry till they turn light golden.
  • Add the rinsed rice and saute 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 cilantro. Add salt, give it a good mix and cook for a minute.
  • Next add 2 1/2 cups of water, mix, and turn off the Instant Pot.
  • Close the lid with the vent in the sealing position. Select pressure or manual mode and cook for 4 minutes. Release the pressure 5 minutes after the pot beeps.
  • Open and fluff the rice lightly using a fork. Garnish with cilantro and serve.


Always use good quality aged Basmati rice because they are less starchy. Need to wash the rice well but there is no need to soak it prior to cooking.
Ensure that the rice is cooked al dente. The grains need to be separate and not become sticky. Don't add too much water while cooking it.
If you don't have Basmati rice, you can also use regular rice or make this same recipe using cauliflower rice or alternate grains like quinoa, or brown rice. Just adjust the cooking time and water ratio accordingly.
You can prepare this Instant Pot rice pilaf only with cumin seeds and minus the other whole spices. However, that will alter the flavor.
Add green peas, paneer, and/or onions to make it even more flavorful.
You can double this recipe of jeera rice, but you need not increase the cooking time. Jeera Rice can be made ahead of time and refrigerated. It stays well for 2-3 days. You may also freeze it.
How to make it vegan?
Simply use dairy-free butter or any vegetable oil in place of ghee.
Don't have an Instant Pot?
No problem. You can easily make this Asian side dish on the stovetop. You can do that in two ways.
Cook the rice separately using a rice cooker or use leftover rice and then fry all the other ingredients in a pan and add the cooked rice to it. Give it a good mix and it's done!Follow the Instant pot recipe but use a pressure cooker instead.


Calories: 300.17kcal | Carbohydrates: 53.52g | Protein: 5.34g | Fat: 6.98g | Saturated Fat: 3.45g | Cholesterol: 12.8mg | Sodium: 82.54mg | Potassium: 132.92mg | Fiber: 2.39g | Sugar: 1.04g | Vitamin A: 38.9IU | Vitamin C: 2.85mg | Calcium: 44.98mg | Iron: 2.11mg