This Basmati Rice Pilau is a great Indian rice side dish that’s full of flavor! Thanks to your Instant Pot it’s done in under 30 minutes!
What Makes This Basmati Rice Pilau So Brilliant
- Fast. Make perfectly seasoned rice in under 30 minutes with the help of your Instant Pot .
- Easy. Saute the onions, add the spices, rice, and water, and cook under high pressure. That’s it.
- Authentic. The authentic spice combination will make you believe you’re eating your favorite Indian takeout without even leaving your kitchen.
Indian Rice is a delicious Instant Pot weeknight dinner . Even though this is not low-carb, keto, or anything in between, I still love this recipe for Basmati Rice Pilau. As much as I love to eat low carb, sometimes NEED to have some rice as a side with the main course.
This is SO not low-carb. But I do eat a bit of rice with a meal from time to time, and if I’m going to eat it, it better be good rice. Sometimes I just steam it in my rice cooker with just ghee and salt and that’s yummy too. If I want to do something a little more special, this is how I make it.
I made this in the Instant Pot on Rice setting (which counted down 12 mins at low pressure). This one had a chewier texture than when I made it in a rice cooker. The one advantage is that with the Instant Pot I can sauté the onions and cook in the same container rather than dirtying two containers.
How To Make It Using A Muslin Bag
Traditionally, I wouldn’t use a muslin bag for the whole spices, but I was trained from a young age to eat around whole spices. Rather than risking yourself or a loved one biting directly into a peppercorn, I tried this with a muslin bag and it tasted just the same.
When it comes to the spices , I honestly sort of wing the proportions. Since they were in a bag, I smashed the bag with a heavy object, like the back of a knife, a few times to release some of the flavors.
I use cardamom pods, whole black peppercorns, whole cloves, and cinnamon chips. These are typical spices you will find in Indian cooking. Cardamom has a herbal and citrusy flavor. Whole peppercorns add an intensified peppery spice. Cloves add an Anise flavor while the cinnamon adds a warm profile.
How To Make Indian Rice
- Rinse. Rinse Basmati rice and let it drain in a strainer.
- Bag Spices. Place all the spices in a muslin bag and crush slightly to release the flavor.
- Melt. Heat the Instant Pot and add Ghee and melt.
- Add Cumin Seeds. When the Ghee sputters, add the cumin seeds. They will pop like popcorn.
- Saute. Add the thinly sliced red onions and begin to saute. Let the edges slightly crisped for flavor and caramelization.
- Add Rice. Add the rinsed Basmati rice to the Instant Pot and stir to coat every grain with Ghee.
- Cook. Add water and the bag of spices and let it cook for 6 minutes at High Pressure.
- NPR. Let it Steam for 10 minutes after it’s done.
- Eat. Remove the bag of spices, and add green peas if desired. Eat!
The Importance Of The Fried Onions
Frying those onions is very critical for this dish. They add a wonderful flavor to the rice, as well as provide it with a tinge of brown.
You’ll notice my rice isn’t pure white when it’s finished, and that’s because of the browning of the onions. I’ve included a picture below so you know what the onions should look like when they’re ready to have the rice and water added. Notice lots of lovely ghee in there, yum!
This rice is perfect under any of the curries I’ve posted on this blog, and 1/4 of a cup of this rice usually satisfies me.
Can I Make It In A Rice Cooker?
You can make this in a rice cooker. It’s simple enough, just turn it on and walk away.
If you don’t have any kitchen gadgets, make this Basmati Rice Pilau recipe on the stovetop . Let the water come to a boil, and as soon as it does, add the rice, stir once, turn the heat to low, set your timer for 20 minutes, and DO NOT mess with it until it’s done (or you’ll break the rice).
Tips And Tricks
- Reduce the cinnamon. If you are sensitive to the cinnamon flavor, add fewer chips to get a hint of the aroma.
- Make it with brown rice. If you want to make this with brown rice, add one cup of water. Set the Instant Pot to 22 minutes High Pressure, and 10 minutes Natural Pressure Release.
What To Serve With Indian Rice
This Basmati Rice Pilau is delicious served with just about any curry I’ve made a recipe for on the blog. Here are a few of my favorite things to enjoy with it:
- Instant Pot Butter Chicken
- Chicken Vindaloo
- Chicken Korma
- Lamb Rogan Josh
- Dal Makhani
How Long Does It Last?
For the best bite, I would suggest enjoying this Indian Rice within 3-4 days of preparing it if it is stored in an air-tight container in the refrigerator.
For fast reheating, place a few tablespoons of water in the plastic container with the rice and microwave for 3-4 minutes or until the rice is warm and steamed.
Want More Instant Pot Rice Recipes?
- Chicken Biryani - Make an authentic biryani right in your pressure cooker.
- Instant Pot Dolma Recipe - A fantastic way to make dolma without having to wrap it.
- Indian Pilau - Peas and carrots with rice have never tasted so good!
- Kheema Pulao - A simple yet delicious Indian dish .
- Vegetarian Paneer Biryani - Enjoy all the flavors of a traditional biryani in this vegetarian dish.
- Instant Pot Sabzi Polo - Make a perfect Persian Herbed Rice in your pressure cooker.
- 6+ Best Healthy Instant Pot Chicken and Rice Recipes - A fantastic collection of healthy chicken and rice recipes.
- 12+ Best Pressure Cooker Rice One Pot Meals - Here’s a whole slew of recipes that use basmati rice for you to enjoy!
If you’re looking for more delicious rice or grain recipes, check out my list of 49+ Instant Pot Rice and Grains Recipes !
Indian Rice | Basmati Rice Pilau
Equipment
- Instant Pot
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Ghee
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) cumin seeds
- ▢ 1 cup ( 14 g ) Red Onion. chopped , thinly sliced
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
Whole Spices (see picture to get a better sense of proportions, this is not an exact science here)
- ▢ 3-4 ( 3 ) Cardamom Pods
- ▢ 6-8 ( 6 ) Whole Black Peppercorns
- ▢ 4 ( 4 ) Whole Cloves
- ▢ 2 inch ( 2 inch ) Cinnamon
- ▢ 1 cup ( 185 g ) Basmati Rice , rinsed so it doesn’t stick together
- ▢ 1 1/4 cup ( 312.5 g ) Water
Instructions
- Rinse your rice and let it sit while you get ready for it.
- Put the whole spices (cardamom, peppercorns, cloves, and cinnamon) into a muslin bag or a spice infuser and crush slightly.
- Heat your pot and when it’s hot, add the ghee and let it melt.
- When it’s hot enough to shimmer, add the cumin seeds and let them splutter. It will sound like popcorn starting to pop. If you’re NOT using a muslin bag for your spices, you will add all spices at this point.
- Add the sliced onions and salt and cook until the edges are crisp. You want them cooked but not burned (see pic).
- Add the rice and mix until each grain is coated with ghee.
- Add water and bag of spices and set it for 6 minutes at High Pressure.
- For basmati, it’s very important to let it steam for 10 minutes AFTER it’s done its cooking. I opened up the instant Pot and stirred it once, and then closed it back up and let it rest again. You could add defrosted green peas at this point if you like.
- That’s it. Your Pilau is ready to serve.
Making Basmati Rice:
- If you’re making this in a rice cooker, it’s simple enough, just turn it on and walk away.
- If you’re making this on the stove top, you want the water to come to a boil and as soon as it does, stir once, turn heat to low, set your timer for 20 minutes and DO NOT mess with it until it’s done or you’ll break the rice.
- If you want to make this with brown rice, add one cup of water. Set the Instant Pot to 22 minutes High Pressure, and 10 minutes Natural Pressure Release.
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Nutrition
This Basmati Rice Pilau is a great Indian rice side dish that’s full of flavor! Thanks to your Instant Pot it’s done in under 30 minutes!
What Makes This Basmati Rice Pilau So Brilliant
- Fast. Make perfectly seasoned rice in under 30 minutes with the help of your Instant Pot .
- Easy. Saute the onions, add the spices, rice, and water, and cook under high pressure. That’s it.
- Authentic. The authentic spice combination will make you believe you’re eating your favorite Indian takeout without even leaving your kitchen.
Indian Rice is a delicious Instant Pot weeknight dinner . Even though this is not low-carb, keto, or anything in between, I still love this recipe for Basmati Rice Pilau. As much as I love to eat low carb, sometimes NEED to have some rice as a side with the main course.
This is SO not low-carb. But I do eat a bit of rice with a meal from time to time, and if I’m going to eat it, it better be good rice. Sometimes I just steam it in my rice cooker with just ghee and salt and that’s yummy too. If I want to do something a little more special, this is how I make it.
I made this in the Instant Pot on Rice setting (which counted down 12 mins at low pressure). This one had a chewier texture than when I made it in a rice cooker. The one advantage is that with the Instant Pot I can sauté the onions and cook in the same container rather than dirtying two containers.
How To Make It Using A Muslin Bag
Traditionally, I wouldn’t use a muslin bag for the whole spices, but I was trained from a young age to eat around whole spices. Rather than risking yourself or a loved one biting directly into a peppercorn, I tried this with a muslin bag and it tasted just the same.
When it comes to the spices , I honestly sort of wing the proportions. Since they were in a bag, I smashed the bag with a heavy object, like the back of a knife, a few times to release some of the flavors.
I use cardamom pods, whole black peppercorns, whole cloves, and cinnamon chips. These are typical spices you will find in Indian cooking. Cardamom has a herbal and citrusy flavor. Whole peppercorns add an intensified peppery spice. Cloves add an Anise flavor while the cinnamon adds a warm profile.
How To Make Indian Rice
- Rinse. Rinse Basmati rice and let it drain in a strainer.
- Bag Spices. Place all the spices in a muslin bag and crush slightly to release the flavor.
- Melt. Heat the Instant Pot and add Ghee and melt.
- Add Cumin Seeds. When the Ghee sputters, add the cumin seeds. They will pop like popcorn.
- Saute. Add the thinly sliced red onions and begin to saute. Let the edges slightly crisped for flavor and caramelization.
- Add Rice. Add the rinsed Basmati rice to the Instant Pot and stir to coat every grain with Ghee.
- Cook. Add water and the bag of spices and let it cook for 6 minutes at High Pressure.
- NPR. Let it Steam for 10 minutes after it’s done.
- Eat. Remove the bag of spices, and add green peas if desired. Eat!
The Importance Of The Fried Onions
Frying those onions is very critical for this dish. They add a wonderful flavor to the rice, as well as provide it with a tinge of brown.
You’ll notice my rice isn’t pure white when it’s finished, and that’s because of the browning of the onions. I’ve included a picture below so you know what the onions should look like when they’re ready to have the rice and water added. Notice lots of lovely ghee in there, yum!
This rice is perfect under any of the curries I’ve posted on this blog, and 1/4 of a cup of this rice usually satisfies me.
Can I Make It In A Rice Cooker?
You can make this in a rice cooker. It’s simple enough, just turn it on and walk away.
If you don’t have any kitchen gadgets, make this Basmati Rice Pilau recipe on the stovetop . Let the water come to a boil, and as soon as it does, add the rice, stir once, turn the heat to low, set your timer for 20 minutes, and DO NOT mess with it until it’s done (or you’ll break the rice).
Tips And Tricks
- Reduce the cinnamon. If you are sensitive to the cinnamon flavor, add fewer chips to get a hint of the aroma.
- Make it with brown rice. If you want to make this with brown rice, add one cup of water. Set the Instant Pot to 22 minutes High Pressure, and 10 minutes Natural Pressure Release.
What To Serve With Indian Rice
This Basmati Rice Pilau is delicious served with just about any curry I’ve made a recipe for on the blog. Here are a few of my favorite things to enjoy with it:
- Instant Pot Butter Chicken
- Chicken Vindaloo
- Chicken Korma
- Lamb Rogan Josh
- Dal Makhani
How Long Does It Last?
For the best bite, I would suggest enjoying this Indian Rice within 3-4 days of preparing it if it is stored in an air-tight container in the refrigerator.
For fast reheating, place a few tablespoons of water in the plastic container with the rice and microwave for 3-4 minutes or until the rice is warm and steamed.
Want More Instant Pot Rice Recipes?
- Chicken Biryani - Make an authentic biryani right in your pressure cooker.
- Instant Pot Dolma Recipe - A fantastic way to make dolma without having to wrap it.
- Indian Pilau - Peas and carrots with rice have never tasted so good!
- Kheema Pulao - A simple yet delicious Indian dish .
- Vegetarian Paneer Biryani - Enjoy all the flavors of a traditional biryani in this vegetarian dish.
- Instant Pot Sabzi Polo - Make a perfect Persian Herbed Rice in your pressure cooker.
- 6+ Best Healthy Instant Pot Chicken and Rice Recipes - A fantastic collection of healthy chicken and rice recipes.
- 12+ Best Pressure Cooker Rice One Pot Meals - Here’s a whole slew of recipes that use basmati rice for you to enjoy!
If you’re looking for more delicious rice or grain recipes, check out my list of 49+ Instant Pot Rice and Grains Recipes !
Indian Rice | Basmati Rice Pilau
Equipment
- Instant Pot
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Ghee
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) cumin seeds
- ▢ 1 cup ( 14 g ) Red Onion. chopped , thinly sliced
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
Whole Spices (see picture to get a better sense of proportions, this is not an exact science here)
- ▢ 3-4 ( 3 ) Cardamom Pods
- ▢ 6-8 ( 6 ) Whole Black Peppercorns
- ▢ 4 ( 4 ) Whole Cloves
- ▢ 2 inch ( 2 inch ) Cinnamon
- ▢ 1 cup ( 185 g ) Basmati Rice , rinsed so it doesn’t stick together
- ▢ 1 1/4 cup ( 312.5 g ) Water
Instructions
- Rinse your rice and let it sit while you get ready for it.
- Put the whole spices (cardamom, peppercorns, cloves, and cinnamon) into a muslin bag or a spice infuser and crush slightly.
- Heat your pot and when it’s hot, add the ghee and let it melt.
- When it’s hot enough to shimmer, add the cumin seeds and let them splutter. It will sound like popcorn starting to pop. If you’re NOT using a muslin bag for your spices, you will add all spices at this point.
- Add the sliced onions and salt and cook until the edges are crisp. You want them cooked but not burned (see pic).
- Add the rice and mix until each grain is coated with ghee.
- Add water and bag of spices and set it for 6 minutes at High Pressure.
- For basmati, it’s very important to let it steam for 10 minutes AFTER it’s done its cooking. I opened up the instant Pot and stirred it once, and then closed it back up and let it rest again. You could add defrosted green peas at this point if you like.
- That’s it. Your Pilau is ready to serve.
Making Basmati Rice:
- If you’re making this in a rice cooker, it’s simple enough, just turn it on and walk away.
- If you’re making this on the stove top, you want the water to come to a boil and as soon as it does, stir once, turn heat to low, set your timer for 20 minutes and DO NOT mess with it until it’s done or you’ll break the rice.
- If you want to make this with brown rice, add one cup of water. Set the Instant Pot to 22 minutes High Pressure, and 10 minutes Natural Pressure Release.
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Nutrition
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Indian Rice | Basmati Rice Pilau
Ingredients
- 1 tablespoon Ghee
- 1/2 teaspoon cumin seeds
- 1 cup Red Onion. chopped thinly sliced
- 1 teaspoon Kosher Salt
Whole Spices (see picture to get a better sense of proportions, this is not an exact science here)
- 3-4 Cardamom Pods
- 6-8 Whole Black Peppercorns
- 4 Whole Cloves
- 2 inch Cinnamon
- 1 cup Basmati Rice rinsed so it doesn’t stick together
- 1 1/4 cup Water
Instructions
- Rinse your rice and let it sit while you get ready for it.
- Put the whole spices (cardamom, peppercorns, cloves, and cinnamon) into a muslin bag or a spice infuser and crush slightly.
- Heat your pot and when it’s hot, add the ghee and let it melt.
- When it’s hot enough to shimmer, add the cumin seeds and let them splutter. It will sound like popcorn starting to pop. If you’re NOT using a muslin bag for your spices, you will add all spices at this point.
- Add the sliced onions and salt and cook until the edges are crisp. You want them cooked but not burned (see pic).
- Add the rice and mix until each grain is coated with ghee.
- Add water and bag of spices and set it for 6 minutes at High Pressure.
- For basmati, it’s very important to let it steam for 10 minutes AFTER it’s done its cooking. I opened up the instant Pot and stirred it once, and then closed it back up and let it rest again. You could add defrosted green peas at this point if you like.
- That’s it. Your Pilau is ready to serve.
Making Basmati Rice:
- If you’re making this in a rice cooker, it’s simple enough, just turn it on and walk away.
- If you’re making this on the stove top, you want the water to come to a boil and as soon as it does, stir once, turn heat to low, set your timer for 20 minutes and DO NOT mess with it until it’s done or you’ll break the rice.
- If you want to make this with brown rice, add one cup of water. Set the Instant Pot to 22 minutes High Pressure, and 10 minutes Natural Pressure Release.
Indian Rice | Basmati Rice Pilau https://twosleevers.com/basmati-rice-pilau/
This Instant Pot Carrot Halva recipe, or Gajjar Halwa, is a great Indian dessert that benefits from being made in an Instant Pot. Sweet, redolent with cardamom and just delightful. Much better than the restaurant Gajjar ka Halva that is mainly sugar and this version is healthier for you too!
Why You’re Going To Love This Halva Recipe
- Fast. With the help of your Instant Pot , you can make this Halva recipe in less than 30 minutes.
- Easy. A simple pour and cook recipe .
- Delicious. A traditional Indian dessert that will have you wanting to try a variety of new Indian recipes .
I have this wonderful memory from childhood It was a dessert made out of carrots, with a lovely milky taste, rich with cardamom and with the occasional bite of a sweet raisin or cashew. It’s a special memory and one I cherish.
But there are three problems with making it. One, it takes literally hours to make. Two, it needs a special milk solid called Khoya which isn’t widely available in the States. And three, it has a ton of sugar in it.
Not always having the time to track down the khoya, nor the desire to consume all that sugar, I had to come up with a different way of approaching this.
Ingredients You’ll Need
- Ghee
- Raisins
- Cashews - raw and unroasted
- Carrots- shredded
- Whole Milk
- Splenda - Truvia or sugar
- Powdered cashews- you do this to add a little thickness to the milk
- Ground Cardamom
How To Make This Halva Recipe
- Melt ghee in your Instant Pot, and then add the cashews and raisins. Fry them until the cashews are golden brown.
- Add all other ingredients except cardamom and cook at High Pressure for 10 minutes. Let it release pressure naturally.
- Open up the lid and do not freak out at the curdled milk. It will homogenize shortly. Just stir it up really well.
- Smoosh the carrots together a bit, and cook on Sauté for a few minutes to thicken the mixture.
- Add the cardamom and let it rest for a while to thicken up. This can be eaten hot, cold, or at room temperature.
- Feel free to pour in a little heavy cream or half and half if you’re trying to add fat to your diet–or taste to your life.
Tips And Tricks
Let me warn you: this recipe works, but when you open the pot you’re going to be horrified and think you messed up because everything looks like a big curdled mess.
It’s not.
Milk separates under pressure. But to me, this is what helps thicken up the final product. It actually acts like an ersatz version of Khoya, which is milk solids with the water evaporated out of it.
Just keep calm, stir it well, and you’ll find the milk solids get incorporated back into the dish, and thickens up the final product.
More Delicious Recipes To Try
- Looking for another Indian inspired Instant Pot Dish? Try my Sweet Corn Chicken Soup.
- If you’d like desserts that taste like you spent hours, when your Instant Pot did the work you’ll love my Instant Pot Apple Cake.
- My Low Carb Pumpkin Pie Pudding is another Instant Pot dessert that is great for those on Keto or counting carbs.
Halva Recipe | Gajjar Halwa
Equipment
- Instant Pot
- Measuring Cups
Ingredients
- ▢ 2 tablespoons ( 2 tablespoons ) Ghee
- ▢ 2 tablespoons ( 2 tablespoons ) Raisins
- ▢ 2 tablespoons ( 2 tablespoons ) cashews, , raw and unroasted
- ▢ 2 cups ( 473.18 g ) Carrots , shredded
- ▢ 1 cup ( 244 g ) Whole Milk
- ▢ 1/4 cup ( 50 g ) Splenda, , Truvia or sugar
- ▢ 2 tablespoons ( 2 tablespoons ) powdered cashews , (you do this to add a little thickness to the milk)
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Ground Cardamom
Instructions
- Melt ghee in your Instant Pot, and then add the cashews and raisins. Fry them until the cashews are golden brown.
- Add all other ingredients except cardamom and cook at High Pressure for 10 minutes. Let it release pressure naturally.
- Open up the lid and do not freak out at the curdled milk. It will homogenize shortly. Just stir it up really well.
- Smoosh the carrots together a bit, and cook on Sauté for a few minutes to thicken the mixture.
- Add the cardamom and let it rest for a while to thicken up. This can be eaten hot, cold, or at room temperature.
- Feel free to pour in a little heavy cream or half and half if you’re trying to add fat to your diet–or taste to your life.
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Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
