Instructions

• Soak 2 cups basmati rice in water for at least 15 minutes. Drain, then rinse the rice under running water until the water runs clear; drain well.
• In a medium pot (or in the Instant Pot on SAUTE if using that method), heat 1 tablespoon ghee, butter, or oil over medium heat.
• Add 2 teaspoons cumin seeds, 3 small bay leaves, 1 cinnamon stick, and 4 green cardamom pods (optional). Sauté about 15–30 seconds, until the cumin seeds begin to splutter and the spices are fragrant.
• Add 1 finely chopped green chili and sauté 10–15 seconds.
• Add the drained rice and sauté gently for about 1 minute to coat the grains with the flavored fat.
• Add enough water to cover the rice by ½ inch and add 1½ teaspoons salt. Give the rice a quick stir.
• Stovetop method: Bring to a boil uncovered on high, then cover with a lid, reduce the heat to the lowest setting, and cook undisturbed for 10 minutes. Remove from heat and let the pot remain covered for 10 minutes to rest.
• Instant Pot method: If using the Instant Pot, after step 5 cancel SAUTE, secure the lid and set the vent to SEALING. Select PRESSURE COOK/MANUAL on high for 4 minutes. The pot will take several minutes to come to pressure. When the cook cycle finishes, allow a natural pressure release for 15 minutes; if pressure remains after 15 minutes, carefully quick-release any remaining pressure.
• Carefully open the lid or remove the pot cover. Remove and discard the whole spices (bay leaves, cinnamon stick, and cardamom pods, if used).
• Fluff the rice gently with a fork, stir in 3 tablespoons chopped cilantro, and serve.