Step 1

Rinse rice well a few times. Soak it for at least 15 to 30 mins. Drain the rice and set aside.

Step 2

Heat butter in a pot and melt it.

Step 3

Add all the whole spices and saute on a low flame until fragrant.

Step 4

Then add ginger garlic and saute again for 30 to 60 seconds without burning or browning the garlic.

Step 5

Next stir in pepper and turmeric.

Step 6

Then add drained rice and regulate the flame to high.

Step 7

Fry the rice for about 2 mins stirring occasionally. Avoid stirring often as the rice grains will break.

Step 8

Pour the stock or coconut milk & add salt. Check the salt and add more if desired.

Step 9

Simmer and cover the pot. Cook on a low heat until the rice is fully cooked.

Step 10

When done fluff up the turmeric rice with a fork and garnish with coriander leaves. Serve with a curry, dal or a raita.

Step 11

Press saute button and add butter to the steel insert of the instant pot.

Step 12

When the butter melts, add all the whole spices and saute for 30 seconds.

Step 13

Saute ginger, garlic, turmeric and pepper for 30 to 60 seconds.

Step 14

Then add the drained rice & fry for a minute.

Step 15

Pour 1 ¾ cup + 2 tbsps stock or coconut milk along with salt. Stir and check salt.

Step 16

Press cancel button & secure the instant pot with the lid. Position the steam release handle to sealing.

Step 17

Press pressure cook button (manual in older Ips) & set the timer to 5 minutes.

Step 18

When the instant pot beeps, press cancel and let the pressure release naturally 10 mins.

Step 19

Fluff up the turmeric rice and garnish with coriander leaves.