Instant Pot Basmati Rice Recipe – Fragrant & Fluffy Indian Style

Last Updated on 6 months ago by Neha Deshmukh

Instant Pot Basmati Rice Recipe – Fragrant & Fluffy Indian Style

Hey everyone! If you’re anything like me, perfectly cooked rice can feel like a small victory in the kitchen. And let me tell you, this Instant Pot basmati rice recipe is foolproof. I first made this when I was determined to simplify weeknight dinners, and it’s been a staple ever since. Seriously, fluffy, fragrant rice in under 20 minutes? Yes, please!

Why You’ll Love This Recipe

This Instant Pot basmati rice recipe is a game-changer. It’s incredibly easy, requires minimal effort, and consistently delivers perfectly cooked, separate grains of rice. No more sticky messes or scorched bottoms! Plus, the aromatic spices infuse the rice with a beautiful flavor that elevates any meal. It’s a simple way to add a little something special to your plate.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 tablespoon oil or ghee
• 1 bay leaf
• 1 green chili (sliced)
• 3 cloves
• 3 whole green cardamom
• 1 teaspoon cumin seeds
• 1 cup basmati rice (about 195g)
• 1.25 cups water (300ml)
• 0.5 teaspoon salt

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Basmati Rice Quality: Seriously, it matters! Look for aged basmati rice – it tends to be longer, fluffier, and more fragrant. I usually get mine from an Indian grocery store.
• Ghee vs. Oil: Ghee adds a lovely richness and nutty flavor, which is traditional. But if you’re vegan or just prefer it, any neutral oil like vegetable or canola oil works perfectly well.
• Regional Spice Variations: Spices are where you can really personalize this! In North India, cloves and cardamom are super common. If you’re leaning towards South Indian flavors, you could add a pinch of mustard seeds along with the cumin.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse your basmati rice 4-5 times under cold water until the water runs clear. This removes excess starch and helps prevent stickiness. Drain it well and set aside.
2. Now, turn your Instant Pot to the sauté mode. Add the oil or ghee, bay leaf, sliced green chili, cloves, cardamom, and cumin seeds. Sauté for about 30-60 seconds, until the cumin seeds start to splutter and become fragrant. This blooming of the spices is key to that amazing aroma.
3. Add the rinsed rice to the pot and stir it with the spices for about 30 seconds. This lightly toasts the rice and enhances its flavor. Then, pour in the water and salt. Give everything a good mix.
4. Close the Instant Pot lid, making sure the valve is set to sealing. Pressure cook on high for 5 minutes.
5. Once the cooking time is up, let the pressure release naturally for 2 minutes. Then, carefully quick release any remaining pressure.
6. Finally, fluff the rice gently with a fork. And that’s it! Serve hot and enjoy.

Expert Tips

Want to take your Instant Pot basmati rice to the next level? Here are a few of my go-to tips:

• Fluffy Rice Secret: Rinsing is essential. Don’t skip it!
• Avoiding Sticking: Make sure you’re using enough water. And don’t overstir the rice after adding the water.
• Adjusting Water Levels: Different brands of basmati rice can vary. If your rice is consistently too wet, try reducing the water by a tablespoon or two.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply use oil instead of ghee. It’s just as delicious!
• Spice Level: If you like a little more heat, add another green chili or a pinch of red chili powder. My friend, Priya, always adds a tiny bit of cayenne pepper.
• Rice Type: While basmati is best for that authentic flavor and texture, you can use other long-grain rice varieties in a pinch. Just adjust the water level accordingly.

Serving Suggestions

This rice is the perfect accompaniment to so many Indian dishes! Here are a few of my favorites:

• Dal Makhani
• Butter Chicken
• Vegetable Curry
• Chana Masala (Chickpea Curry)
• Raita (yogurt dip)

It’s also fantastic with simple roasted vegetables or grilled protein.

Storage Instructions

Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and microwave for a minute or two, or gently warm it on the stovetop.

FAQs

Got questions? I’ve got answers!

• Is basmati rice gluten-free? Yes! Basmati rice is naturally gluten-free, making it a great option for those with dietary restrictions.
• What is the best rice-to-water ratio for basmati rice in an Instant Pot? I find 1 cup of rice to 1.25 cups of water works perfectly.
• Can I use a different type of oil than the one listed? Absolutely! Any neutral-flavored oil like vegetable, canola, or sunflower oil will work.
• How do I know if my Instant Pot is sealing correctly? The Instant Pot will display a message indicating it’s sealing. You should also hear a click when the lid is properly locked.
• What if my rice is still too sticky after cooking? Next time, try rinsing the rice a little more thoroughly and reducing the water by a tablespoon.

Enjoy! I hope this recipe brings a little bit of Indian flavor into your kitchen. Let me know in the comments how it turns out for you!