Jeera Rice Cumin Rice Instant Pot Recipe

It’s gluten-free, can easily be made vegan, and is best served with most Indian curries, lentils, and more. Rice is a base for so many meals. But let’s be honest, sometimes plain rice just doesn’t cut it. This instant pot Jeera rice is the perfect solution!

Jeera rice, also known as cumin rice is a classic Indian rice dish that’s flavored with ghee and cumin seeds to add richness, depth, and warmth. It’s simple, easy-to-make, gluten-free and vegetarian, and can easily be made vegan!

What is Jeera Rice?

Jeera rice, or cumin rice, is a popular Indian rice dish in which basmati rice is cooked with whole cumin seeds, that are tempered in ghee to release their aroma and nutty taste. What does cumin rice taste like? Cumin rice is rich, warm, aromatic, earthy, and makes a flavorful yet just as versatile alternative to plain rice. Serve it with your favorite curries, dal, stir fries, you name it. Health Benefits of Cumin Seeds: Not only do cumin seeds elevate the flavor of plain rice, but they contain iron, zinc, copper, antioxidants, and other vitamins and minerals. Cumin is also believed to aid in digestion, boost immunity, and have anti-inflammatory properties.

Ingredients- Notes & Substitutions

Scroll to the recipe card for a detailed list of ingredients and quantities.

Basmati Rice (or any long grain rice): be sure to rinse and soak the rice for 15-20 minutes. This helps remove excess starch and kick start the cooking process so you get grains of rice that are separate, fluffy, and have just the right amount of bite. I like using Tilda Basmati Rice, or, Kohinoor Basmati Rice XL. Both have extra long rice kernels, which add to the texture and taste.Cumin Seeds: You will need whole cumin seeds for this recipe. When these are cooked they release a delicious nutty aroma and add so much flavor to the rice.Salt: I typically follow a 1:½ ratio, which means, for every 1 cup of uncooked rice, add ½ teaspoon salt. Feel free to add more or less as you like. Ghee: you can also use butter or oil, but ghee adds a richer flavor.Water: use 1 cup of water for rice with more of a bite or 1¼ cups of water for a softer rice.

How to make vegan cumin rice? To make this cumin rice vegan, simply swap the ghee out for vegan butter, olive oil, avocado oil, or any other neutral flavored oil.

Rice to Water Ratio for Jeera Rice: Instant Pot vs. Stove

The rice to water ratio for cumin rice differs between the instant pot and stovetop recipe. It also depends on your rice texture preferences. The following ratios are based on rice that has been soaked for 15-20 minutes.

Instant Pot: If you like your cumin rice with a little bit of a bite, do the 1:1 ratio which means you use 1 cup of water for every 1 cup of rice. For rice that’s a little bit softer, use 1 ¼ cup of water for every 1 cup of rice. Stovetop: For cumin rice on the stove, you’ll do a 2:1 ratio for rice with a bit of a bite which means you use 2 cups of water for every 1 cup of rice. If you prefer softer rice in this case, use 2.5 cups of water for every 1 cup of rice.

TIP: Check out my instant pot rice post for more tips on water to rice ratio in the instant pot.

How to Make Jeera Rice (Instant Pot)

Here are the step-by-step instructions for making Jeera rice in the instant pot:

Rinse and soak: Rinse the basmati rice 2-3 times, then soak for 15-20 minutes. Once it’s soaked, strain it through a sieve to get all the water out.

Sauté cumin. Turn the instant pot on Sauté mode. Once the display reads ‘hot’ add in ghee and cumin seeds.

Sauté rice: When the cumin begins to sizzle, add in the rice and sauté for 30 seconds.

Pressure Cook: Add salt and water to the instant pot, stir, then close the lid. Set the valve to sealing position, then manually cook on high for 6 minutes. Once the 6 minutes is up, let the pressure naturally release for 10 minutes, then manually release.

Fluff. Open the lid, gently fluff the rice with a fork, then serve with lentil soups, curries, or grilled protein.

Time Saving Tip: If short on time, simply add all ingredients into the instant pot, stir and close the lid, and follow the same cooking instructions. Keep in mind that the cumin flavor won’t be quite as intense if you skip the sauté step.

Stovetop Cumin Rice

This instant pot Jeera rice recipe can also really easily be converted to a stovetop recipe. Here’s how:

What to Serve with Cumin Rice

Cumin rice is really aromatic and flavorful but it’s also really versatile! You can serve it with any of your favorite Indian curries, dal, and stir fries. Here are some of my favorite pairings:

Paneer Tikka Masala (veg + GF)Dal Tadka (vegan +GF)Chicken Vindaloo (Dairy-Free + GF)Lamb Korma (dairy-Free + GF)

How to Store

Leftover cumin rice will last in an airtight container in the fridge for 3-4 days. To reheat, microwave or warm on the stove with a splash of water to moisten if necessary.

Recipe Tips & Notes

Soaking: I highly recommend soaking the rice for 15 mins. It gets rid of the excess starch and makes them more fluffy after cooking.Customize Your Instant Pot Rice to Taste: For rice with a little bite, follow the 1:1 ratio, and if you like it softer, add 1 ¼ cup water for 1 cup of rice. Use the ‘Rice’ Setting: You can follow this recipe and cook it using the Rice setting too, which defaults to 12 minutes at low pressure. I have cooked it both ways and have found the result to be the same. NPR vs. QR for Rice: As a general rule of thumb, if I have the time, I let the pressure release naturally for 10 minutes, unless I’m cooking rice with chicken, meat or veggies. That results in fluffy and softer rice. Vegan Rice: To make Vegan Jeera rice, simply substitute ghee with olive, avocado or any neutral oil. Vegetable Pulao Variation: Add ½ cup assorted frozen vegetables to this recipe and make a Vegetable Pilaf.