2tablespoonsGhee (clarified butter)or use oil or butter
1inchCinnamon stick
3Cloves
2Green cardamoms
1Bay leaf
½cupRed onionfinely chopped
1cloveGarlicminced or finely chopped
Saltto taste
½teaspoonTurmeric powder
1cupBasmati rice
1 ¼cupsWater
Instructions
Rinse: Take basmati rice in a bowl and add water. Massage the rice gently using your finger and the water will become cloudy. Drain this water and repeat the rinsing process again 2-3 times or until the water is not cloudy anymore. Alternately, you can take rice in a colander and rinse under running tap water until water runs clear.
Turn on the instant pot with saute mode. Once hot add ghee. Once the ghee is hot, add whole spices (cinnamon, cloves, green cardamoms and bay leaf). Saute for 30-40 seconds or until you get a nice aroma of the spices.
Add chopped onion and garlic. Sprinkle a small pinch of salt to speed up the onion cooking process. Stir and saute for 2-3 minutes or until onions start to become light brown and soft.
Add turmeric powder and stir. Immediately add rinsed rice and the remaining salt.
Mix and saute the rice for 1-2 minutes. Add water and stir.
Cover the instant pot with a lid and keep the valve in a sealing position. Pressure cook on manual (high pressure) for 4 minutes. Then QPR after 5 minutes (quick pressure release by positioning the valve from sealing to venting)
Once the pin drops, open the lid. Let the rice rest for 5 minutes then fluff it up using a fork.
Video
Notes
Rinsing the rice is a must step. This step removes dirt, impurities and polishing material (if it is used). And also reduces the starch and makes cooked rice grains separated from each other (that means less sticky).
Resting the rice for 5 minutes after opening the lid is a must. During this resting time rice grains will firm up and grains don’t break or mush while fluffing or mixing. If you stir the piping hot rice, it will break as they are super soft.
To make vegan turmeric rice, use oil instead of ghee.
Variation: Replace the rice with quinoa, couscous, millet, brown rice, etc. If so adjust the water amount and cook time accordingly.Rice to Water ratio (for instant pot method only):
For soft yet firm rice grains, you’ll need 1 ¼ cups of water for every 1 cup of rice.
For al dente meaning with some bite in the rice grains, you’ll need 1 cup of water for 1 cup of rice.
Stovetop method:Follow the same steps in a saucepan with the below changes.
Rice to water ratio is 1:2 for the stovetop method. Meaning you will need 2 cups of water for every 1 cup of rice.
After adding water, turn the heat on high and let the water come to a boil.
As soon as it starts boiling, lower the heat to the lowest possible and cover the pan with a lid.
Cook covered on low for exactly 18 minutes and then turn off the stove. Do not open the lid.
Let it rest covered for 5-10 minutes then open the lid and fluff up the rice.