Spiced Basmati Rice
Recipe Summary
Fragrant basmati rice gently toasted with whole spices and cooked to fluffy perfection in an Instant Pot or pressure cooker. Serves 2 to 3.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Basmati rice | 1 cup | Rinsed and drained |
| Butter | 1 tbsp | |
| Bay leaf | 1 leaf | Whole |
| Cardamom pods | 2-3 pods | Lightly crushed (do not exceed 3) |
| Whole cloves | 2-3 cloves | |
| Cinnamon stick | 1 small piece (~1 inch) | Whole |
| Cumin seeds | 1/2 tsp | Whole seeds |
| Water or broth | 1 1/4 cups | Water or chicken/vegetable broth |
| Salt | 1/2 tsp | Fine salt |
Instructions
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Sauté Whole Spices
Set the pressure cooker to Sauté mode and melt the butter (1 tbsp). Add the bay leaf (1), lightly crushed cardamom pods (2-3), cloves (2-3), cinnamon stick (1 inch), and cumin seeds (1/2 tsp). Sauté for 1 minute until aromatic.
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Toast the Rice
Add the rinsed and drained basmati rice (1 cup) into the pot. Sauté gently for 1 minute, stirring to coat every grain in the spiced melted butter.
-
Add Liquid and Season
Cancel Sauté mode. Pour in the water or broth (1 1/4 cups) and stir in the salt (1/2 tsp) briefly. Ensure no rice grains are stuck to the bottom of the pot.
-
Pressure Cook and Natural Release
Close and seal the pressure cooker lid. Set to cook on High Pressure for 6 minutes. When the cooking cycle finishes, allow a 10-minute natural release, then quickly release any remaining steam.
-
Fluff and Serve
Carefully unlock and remove the lid. Fluff the rice gently with a fork and serve hot. Whole spices can be discarded before eating.
Useful Notes
Cardamom Strength
Cardamom flavor can easily overpower the dish. Use 2 to 3 pods at most; crushing them slightly releases plenty of floral aroma without bitterness.\n