Indian Rice - Instant Pot

 

Ingredients

• 1 cup Basmati rice
• 1 ½ cups water
• 2 tablespoons ghee (clarified butter) or oil
• 1 teaspoon cumin seeds
• 4-5 cardamom pods, lightly crushed
• 3-4 cloves
• 1 small cinnamon stick
• 1-2 bay leaves
• ½ teaspoon turmeric powder (for color, optional)
• Salt, to taste
• A handful of chopped cilantro and a squeeze of lemon juice for garnish (optional)

Directions

1. Rinse the Rice: Begin by thoroughly rinsing your basmati rice under cold water until the water runs clear. This step removes excess starch and prevents the rice from becoming sticky.
2. Sauté the Spices: Turn your Instant Pot to the ‘Sauté’ mode. Once hot, add the ghee or oil, followed by cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaves. Sauté for about 1-2 minutes or until the spices become aromatic. Be careful not to burn them.
3. Cook the Rice: Add the rinsed rice to the pot along with the turmeric powder and salt. Stir well to ensure the rice is coated with the ghee and spices. Pour in the water and mix everything together.
4. Set the Instant Pot: Secure the lid on your Instant Pot and set the valve to the sealing position. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the time to 5 minutes on high pressure.
5. Natural Release: Once the cooking time has finished, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to venting to release any remaining steam.
6. Garnish and Serve: Open the lid, fluff the rice gently with a fork, and if you like, garnish with chopped cilantro and a squeeze of lemon juice for an extra burst of flavor.