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Place the 3 cups of basmati rice in a large bowl. Wash the rice under cold running water, stirring gently with your hand, until the water runs clear. This removes excess starch and prevents sticky rice.

Transfer the washed basmati rice into the inner pot of your Instant Pot.

Add the salt, 4 whole cloves, 2 whole cardamom pods, 1 cinnamon stick, 2 bay leaves, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon ground turmeric to the rice in the Instant Pot.

Pour 4 1/2 cups of chicken stock (or water) into the pot with the rice and spices. Stir all the ingredients together gently to combine.

Place the inner pot into the Instant Pot. Close the lid and ensure the venting knob is set to the 'Sealing' position.

Select the 'Pressure Cook' (or 'Manual') setting and set the cooking time to 3 minutes on high pressure.

Once the cooking cycle is complete, allow the pressure to release naturally for 20-30 minutes. Do not attempt to quick release the pressure, as this can result in undercooked or gummy rice.

After the natural pressure release, carefully open the lid. Fluff the rice with a fork or spoon, removing the whole spices if desired. Garnish with chopped fresh parsley before serving.

Place the 3 cups of basmati rice in a large bowl. Wash the rice under cold running water, stirring gently with your hand, until the water runs clear. This removes excess starch and prevents sticky rice.

Transfer the washed basmati rice into the inner pot of your Instant Pot.

Add the salt, 4 whole cloves, 2 whole cardamom pods, 1 cinnamon stick, 2 bay leaves, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon ground turmeric to the rice in the Instant Pot.

Pour 4 1/2 cups of chicken stock (or water) into the pot with the rice and spices. Stir all the ingredients together gently to combine.

Place the inner pot into the Instant Pot. Close the lid and ensure the venting knob is set to the 'Sealing' position.

Select the 'Pressure Cook' (or 'Manual') setting and set the cooking time to 3 minutes on high pressure.

Once the cooking cycle is complete, allow the pressure to release naturally for 20-30 minutes. Do not attempt to quick release the pressure, as this can result in undercooked or gummy rice.

After the natural pressure release, carefully open the lid. Fluff the rice with a fork or spoon, removing the whole spices if desired. Garnish with chopped fresh parsley before serving.