Fragrant, fluffy, and full of flavor—Jeera Rice is pure comfort in every bite! Toasted cumin seeds sizzle in ghee, releasing their warm aroma, while cloves and green cardamom add just the right hint of spice to Jeera Rice. It’s the ultimate sidekick to your favorite curries, dals, and cooling raitas. A simple dish that steals the show and is easy to make!
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Jeera rice is one of those simple sides that brings so much comfort. I especially love serving it with creamy Dal Makhani. It is a combination that never gets old. Add a spoonful of Cucumber Raita on the side, and it instantly feels like a special meal, even on a busy weeknight.
This Instant Pot version is my go-to. It comes together in under 20 minutes, and I am sharing all my tips to help you make perfectly fluffy long-grain rice every single time. Once you try it, you will be making it on repeat, too.
Love rice? Check out Instant Pot Basmati Rice and Instant Pot Jasmine Rice recipes that are also perfect for meal prep!
Jeera (cumin seeds) and Shah Jeera (black cumin) are both used in Indian cooking, but they bring different flavors to a dish. Jeera has a warm, earthy taste and is a pantry staple that is perfect for everyday recipes like dals and curries. It’s often used whole in tadka or ground for a deeper flavor.
Shah Jeera, on the other hand, is milder and more aromatic, with slightly sweet, smoky, and anise-like notes. It’s commonly used in rice and biryani dishes as well as to make authentic garam masala. If you don’t have Shah Jeera on hand, regular cumin can usually be used as a substitute—just know the flavor will be a bit different.
Ingredient Highlights
- Rice: For light, fluffy Jeera Rice, aged long-grain basmati is the way to go. I recommend Kohinoor, Dawaat, or Laxmi brand rice with their extra-long grain rice variety, which is readily available at Indian grocery stores. Their aroma and texture hold up beautifully after cooking and allow the spices to shine. Rinse the rice well until the water runs clear to remove excess starch and prevent it from turning sticky.
- Spices: A blend of whole spices brings this rice to life. Shah jeera (black cumin seeds) is ideal if you have it on hand; it adds a delicate, smoky note with a hint of sweetness. If not, regular cumin seeds work just as well. A bay leaf, a few cloves, and whole green cardamom pods infuse the rice with layers of warm, comforting aroma.
- Ghee: Homemade ghee is my go-to for this dish. Just a spoonful gives the rice a rich, nutty depth that’s hard to beat. For a vegan version, swap the ghee with a neutral oil like avocado or coconut oil—it still gives you a lovely finish while keeping the dish dairy-free.
How to Make Instant Pot Jeera Rice
Start by measuring the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Repeat once more, then drain and set aside.
Secure the lid and Pressure cook for 5 minutes at low pressure.
Use a rice paddle to scoop the rice out of the pot and transfer it to a serving platter.
How to Store Cooked Rice
Store any leftover rice in an airtight container in the refrigerator for up to 3 to 5 days. For longer storage, freeze it for up to 6 months.
When ready to reheat, sprinkle a little water over the rice to help bring back its soft, fluffy texture. Warm it up on the stovetop or in the microwave until heated through.
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Instant Pot Cumin Rice | Jeera Rice Recipe
Recipe Video
Ingredients
- 1½ cups basmati rice See notes if cooking more than 1.5 cups.
- 2 tablespoons ghee
- 1 teaspoon black cumin seeds shah jeera or cumin seeds
- 6 cloves
- 3 green cardamom pods
- 1 Indian bay leaf
- 1½ teaspoons kosher salt
- 3 cups water
Instructions
- Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Repeat once more, then drain and set aside.
- Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds, cloves, cardamom, and bay leaf and sauté until aromatic, about 30 seconds. Add the rice and sauté until it is toasted for about 1 minute. Add the salt, pour in the water, and stir to combine. Scrape down the sides of the pot to make sure all the rice is submerged in the water.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at low pressure.
- Perform a quick release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the inner pot; this will help prevent the rice from overcooking. Gently fluff with a fork or silicone spatula.
- Use a rice paddle to scoop the rice out of the pot and transfer to a platter, then serve.
Notes
- If you have time, soak the rice for 20 minutes. Then use a 1:1 rice to water ratio for best results.
- I usually skip soaking for this recipe. For up to 1.5 cups of rice, I use a 1:2 rice to water ratio and cook on low pressure for 5 minutes with a quick release.
- For 2 cups or more, a 1:1 rice to water ratio works well.
- After cooking, move the inner pot to a trivet on the counter to stop the rice from overcooking and turning mushy.
- Let the rice cool slightly, then gently fluff with a fork or silicone spatula.
- Water quantity may vary depending on the brand and age of your rice, and how soft or dry you prefer it. For firmer rice, reduce the water slightly.
Vegan Tip
Use a neutral oil or coconut oil in place of ghee.Reminder
Be sure to remove and discard the whole spices before serving.Nutrition
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Kirk Petersen says
I tried this recipe twice with brown rice. The taste and aroma are amazing! I couldn’t get the brown rice cooked correctly though. First I tried it with the measurements and times on the recipe. At the end of cooking there was still a lot of water. So I ran the Instant Pot for a second time for the same length of time. The rice came out cooked but a bit mushy.
The send try I used measurements (1:1 rice to water) and the timing from my usual brown rice IP recipe. This time the rice was barely cooked. I had to turn it open sauté and cook it longer to make it edible.
I’m wondering if the addition of oil (ghee) changes the cooking time for rice. This is the only marked difference between this recipe and my usual brown rice recipe. The other is 1.5c rice vs. 1 c.
Loved the Acari Chicken too!
Thanks!
Archana says
Check out my brown rice recipe for water ratio and timings - https://securedspot.vip/instant-pot-brown-rice/%3C/a%3E%3C/p%3E
aroasteddevelopment says
So fluffy, so fragrant! I usually HATE rice, so this is a game changer. Since I didn't know what the proportions are for brown basmati, I did it with white basmati.
Archana says
Hi if we cook 2 cups rice do we use 2 cups water for 5 minutes pressure cook? What about the quantity of the salt and other spices? Thanks!
Archana says
yes! Add an extra 1/2 teaspoon of kosher salt and extra 1/4 teaspoon of cumin seeds.
ELS J says
Is there a way to make this rice on stovetop versus Instant Pot?
Archana says
yes! I cook with 1:2 rice to water ratio for stovetop.
Robin says
Simple recipe and delicious rice. Ministry of Curry is my go-to recipe site.
Foodie says
Love the fragrant flavors of this! I did see a lot of water at the end of the cooking time. Should I reduce the water used for this?
Archana Mundhe says
Yes, the amount of water can vary depending on the age of the rice. Older rice may need a bit more, while newer rice might need less. You can try reducing the water slightly. Also, keep in mind that rice cooked in the Instant Pot may look a little watery when you first open it, but after sitting for about 10 minutes, the excess moisture usually evaporates, leaving you with perfectly cooked rice.
Padma Kuditipudi says
As per you comments you don't just double or triple the recipe - example if I want to cook 3 cups rice I don't add 6 cups water and 3 teaspoons of salt etc? (keeping the cooking time the same). Thanks.
Archana Mundhe says
Hi Padma! Yes, if you’re using 3 cups of rice, you can use 3 cups of water. With a larger quantity, the Instant Pot takes longer to come to pressure, which means the rice soaks in warm water for more time—so you actually need less water than usual.
As for salt, I’d suggest reducing it slightly to match the lower water amount. The pressure cooking time stays the same, but just keep in mind it’ll take a bit longer to build pressure. Hope this helps.
Let me know how it turns out!