Instant Pot Fruit Studded Rice

I LOVE this recipe. It goes perfectly with falafel, shawarma, kebabs, just serve with naan and some tzaziki or cucumber raita on the side.

  • 1-1/2 cups basmati rice
  • 3 tablespoons unsalted butter
  • 1/2 cup finely chopped yellow onions, from one small onion
  • 1 teaspoon cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cinnamon
  • cloves garlic, minced
  • 1-1/2 cups water or chicken/vegetable broth
  • 1 Tbsp. chicken/vegetable buillon (if you used water)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup dried fruit, such as currants, raisins or finely chopped dried apricots
  • 1/4 cup sliced or slivered almonds, toasted until golden


  1. Place rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish grains to release any excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a fine mesh strainer, drain water from rice. Place strainer over bowl and set aside.
  2. Melt butter in pot on saute. Add onions and cook, stirring regularly, until softened but not browned, about 4 minutes. Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant, about 30 seconds longer. Add rice to pot, and cook, stirring constantly, for about 3 minutes. Add water, salt and pepper, and buillon to rice. Stir. Put on lid and set vent to sealing. Cook for 4 minutes on high pressure. Once the timer goes off natural release for 10 minutes, then quick release any remaining pressure. Remove the lid and sprinkle dried fruit over rice (do not mix in). Place lid loosely over pot and let stand 5 minutes. Toss in toasted almonds, fluff rice with a fork, then serve.

    Adapted from Once Upon a Chef.


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