How to Cook Masala Rice in Instant Pot Duo Crisp. Make a perfect, non soggy masala rice in the Instant Pot. Water-to-rice ratio, variations, and how-to store tips are listed for a no-fail recipe. Enjoy!
If you love this recipe, try my How to Cook Rice in the Instant Pot Duo Crisp Post and check out my 10 Instant Pot Duo Crisp Rice Recipes.
What is Masala Rice
Table of Contents
Garam masala rice is a flavorful Indian dish made by cooking Rice with a blend of spices known as “garam masala.” “Garam” means “hot” or “warm,” and “masala” refers to a mixture of spices. Garam masala is a typical spice blend used in Indian cuisine, and it typically includes ingredients like cinnamon, cardamom, cloves, cumin, and coriander, among others. You can buy it in the spice section in your grocery store.
To make garam masala rice stove top or in the Instant Pot, you would typically start by sauteeing the garlic and onion and then adding the Garam masala seasoning to make the broth. The garam masala adds a warming and aromatic flavor to the Rice, making it a fragrant and delicious side dish or even a standalone meal when paired with various Indian curries or chutneys.
The exact recipe can vary from one cook to another, and you can adjust the level of spiciness by adding more or less garam masala, depending on your preference.
Garam masala rice is a popular dish in Indian cuisine and is enjoyed for its rich, spicy, and comforting flavors.
Why you’ll love this Instant Pot Masala Rice
- Perfect: Who wants soggy Rice? The ratio of cooking this Masala rice yielded just perfect Rice. The rice grains were cooked perfectly. The seasoning melded well with the Rice.
- Tasty– Garam masala combines eight spices- and you can taste those spices perfectly in this meal. Adding more or less Garam masala powder can make the spice significant.
- Cheap– I am happy to say I have all the ingredients in his recipe. Rice, Onion powder, and garlic powder are always a staple in any household.
- If you don’t have Garam Masala seasoning and have to make quick Rice in the grocery store for this, it’s a significant investment since you can use it to add curry to your vegetable dishes.
- Customize it- you can add less masala if you want less spicy Rice. You can season the broth according to your liking.
Masala Rice Instant Pot Recipe Ingredients
What’s Available in the Pantry?
I have all the ingredients in this recipe, so making a grocery run is unnecessary!
- Rice- I always have rice in my pantry, so I did not buy this ingredient.
- Garam Masala- You can buy Garam Masala in the spice section of your store. But some of you may not have the Garam Masala Seasoning since it’s uncommon. It is worth the $5.00 investment since you can use it when you make curry or any other meals you have in mind.
- Beef Favored Beef Bouillon Powder- You can substitute this with granulated chicken bouillon.
- Onion Powder and Garlic Powder
- Red Onion- You can use yellow onion.
- Garlic- I use fresh garlic.
- Dill- I had frozen dill when I made Pickled Eggs, and it’s time to use it.
How to Cook Masala Rice in Instant Pot Duo Crisp
This is an overview with step-by-step photos. Whole ingredients & instructions are in the recipe card below.
- Prepare the Instant Pot: Start by plugging in your Instant Pot Duo Crisp and selecting the “Sauté” mode. Heat the roasted sesame oil in the inner pot for three to five minutes. Add the spices. Let it Sauté for two minutes.
- Add the Aromatics: Add the garam masala powder and mix it with the garlic and onions. Add the water to make the broth. You can add more seasoning if you like, or you can lessen them. Let the broth simmer for three minutes.
- Add the Rice– pour the Rice into the broth and ensure that it’s level by mixing using a Ladle. Add the dill. I did not rinse the rice; most of the time, I didn’t rinse my rice. If you do, make sure that you drain the water with a filter.
- Pressure Cook– Put the pressure cooker lid on and push the pressure cooker button setting. Set the pressure to HI and set the timer to a minute quick Release when done. Fluff the Rice using a spoon.
- Quick Release- Quick-release pressure once the cooking cycle is complete.
- Garnish and Serve: Carefully open. Your aromatic Masala Rice is ready to be enjoyed.
To store cooked masala rice properly, follow these steps:
- Cool the Rice: Allow the cooked masala rice to cool to room temperature. This helps prevent the growth of bacteria when storing it.
- Use Airtight Containers: Transfer the cooled Rice into a clean, airtight container. Keeping the container airtight is essential to maintain the Rice’s freshness and prevent moisture loss.
- Refrigeration: If you plan to consume the Rice within a day or two, store it in the refrigerator. Make sure to place the airtight container in the fridge as soon as possible after cooking.
- Freezing (Optional): If you want to store the Rice for an extended period, consider freezing it. Divide the Rice into portion-sized containers or zip-top freezer bags. Squeeze out as much air as possible to prevent freezer burn. Label the containers with the date for reference.
- Thawing: When you’re ready to use frozen masala rice, transfer it to the refrigerator a day before you reheat it. Slow, gentle thawing helps maintain the Rice’s texture.
- Reheating: Reheat the stored Rice in the microwave or on the stovetop. Add a little water or broth to prevent it from drying out, and stir well while reheating to distribute the heat evenly.
- Avoid Leaving at Room Temperature: Do not leave cooked Rice at room temperature for an extended period, especially in hot weather, as this can lead to bacterial growth and foodborne illness.
Frequently Asked Questions
Can I use any other type of Rice for Masala Rice?
- While Basmati rice is the traditional choice, you can experiment with other varieties but adjust the cooking time and water ratio accordingly.
What can I serve with Masala Rice?
- Masala Rice pairs wonderfully with various side dishes such as chicken curry, raita, or a simple salad.
Can I make Masala Rice less spicy?
- Reduce the amount of green and red chili powder to suit your taste.
Is it necessary to soak the Rice before cooking?
- For Basmati rice, soaking is optional, but it can help achieve a fluffier texture.
Can I double the recipe for a larger group?
- Double or triple the ingredients, but ensure your Instant Pot can accommodate the volume.
Can I use a regular stovetop pressure cooker for this recipe?
- You can follow the same steps, adjusting the cooking time for your pressure cooker.
How do you Cook Instant Pot Masala Rice
- 1 Instant Pot Duo Crisp Plus Air Fryer 8 quart
- 1 Ladle
- Wooden spoon and fork
- 2 tbsp Roasted Sesame Oil
- 2 cups Jasmine rice
- 2 1/4 cups water
- 5 cloves Fresh Garlic, finely chopped
- 1/2 cup Chopped red onion
- 1 tbsp Dill
- 1 tbsp Garam Masala Powder
- 1 tbsp Granulated Beef Bouillon
- 1/2 tsp salt
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- Heat the roasted sesame oil in the inner pot and saute' the onion and garlic. Cook them until they exude an aroma and the red onions are translucent.
- Add the onion and garlic powder. Add the salt and Garam masala. Add the water Taste the broth accordingly add more salt or garam masala if you want.
- Add the rice and mix using a spoon. Ensure that the rice is leveled out.
- Cover the pot with the pressure cooker lid and push the pressure cooker button setting. Set the pressure to HI and set the timer to seven minutes.
- Quick release when done. Fluff the rice using a fork and enjoy!
- Add the spices and season to the broth and season accordingly. In my case, I like the amount of spice in this rice, so one tablespoon of the Garama Masala was perfect.
- I added a small amount of salt to the broth as I wanted it slightly salty.
- I don't often wash my rice but if you do, wash it until the water is clear. Make sure that you drain the rice using the strainer. Not draining the water completely may add more water and it will turn the finished rice soggy.
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