Before I had an Instapot, I had a rice cooker and before that I would make Jeera rice on the stove. Whichever way you cook rice, for me, making jeera rice is an absolute must. It's flavourful, earthy and aromatic and ideal with curries and dahls; although to be honest, I could have this with just about any meal.
Jeera Rice (Cumin Rice)
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4 tablespoons ghee or oil or butter
2 - 3 teaspoons cumin seeds
2 bay leaves
4 green cardamoms
1 x 2 inch cinnamon piece
2 cups dry basmati rice
3 1/2 cups water
pinch of salt
Heat the ghee or butter or oil in a medium large saucepan over medium high heat. Drop the cumin seeds, bay leaves, cardamom, cinnamon piece, and cook until they sputter, releasing their flavour. Do not allow the spices to become dark brown or burnt. Add the basmati rice and fry it in the oily spice mixture for 1 minute.
Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Stir occasionally to prevent the rice from sticking to the bottom of the pan. Cook for about 15 minutes. If the water gets absorbed before the rice is done or the rice is still firm after 15 minutes then add a bit more water. Rice is done when tender. Fluff rice with a fork before serving.
Notes: To make Jeera Rice in a Instapot, make basmati rice how you would normally in the Instapot but add the spices to the pot, with the rice and water, and cook as directed. I rinse the rice and use a 1:1 ratio of rice and water, (example: 2 cups of rice with 2 cups of water, cook time, allow natural release). You could sauté the whole spices beforehand and add it to the rice and water however I find it easier to just add the spices as is and let the Instapot do its thing. When done I do fluff the rice using a rice paddle with additional butter, about 1 - 2 tablespoons, before serving. You can adjust the whole spices, according to taste, and if you do not have a piece of cinnamon then use ground cinnamon.