Instant Pot Parsi Brown Rice
Prepare delicious instant pot Parsi rice effortlessly with subtle spices and caramelized onions for a flavorful dish.
This Instant Pot Parsi brown rice is a flavorful twist on a classic Indian side dish, featuring caramelized onions and aromatic whole spices like cinnamon and cloves. Inspired by the rich culinary traditions of the Parsi community—descendants of Persian Zoroastrians who settled in India—this rice reflects a beautiful blend of Persian and Indian flavors. The Instant Pot makes it especially easy and hands-off, producing fluffy, fragrant rice with minimal effort and no babysitting on the stove. It’s a perfect accompaniment to dal, curries, or roasted meats, and it’s just as delicious on its own.
This version captures all the comforting notes of classic Parsi rice—cinnamon, cloves, star anise, and caramelized onions—without the fuss. Serve it alongside curries, roasted meats, or simple vegetable dishes for a beautifully fragrant side.
What You’ll Like About This Dish
Beautiful aroma. Whole spices and caramelized onions create deep, layered flavor.
Hands-off cooking. The Instant Pot cooks the rice perfectly without monitoring.
Light and fluffy. Brown rice turns tender while staying separate and non-sticky.
Versatile side. Pairs well with many Indian and Parsi-inspired dishes.
Ingredient Notes
- Brown rice – Long-grain brown rice works best; it stays fluffy and holds its shape.
- Onion – Thinly sliced onions caramelize and give the rice its signature flavor.
- Ghee or oil – Ghee adds richness and authentic flavor, but oil works well too.
- Whole spices – Cloves, cinnamon, star anise, and peppercorns infuse subtle warmth.
- Sugar – Helps caramelize the onions more evenly.
- Salt – Enhances the savory flavor and balances the spices.
- Water – The right amount is important for tender, separate grains.
Steps to Make Instant Pot Parsi Brown Rice
- Sauté the onions with whole spices in ghee until softened.
- Add sugar and salt and continue cooking until the onions caramelize.
- Remove a small portion of the onions for garnish.
- Add the rice and water to the pot and stir to combine.
- Pressure cook until the rice is tender and aromatic.
- Allow a short natural release before opening the pot.
- Fluff the rice and garnish with the reserved onions.
- Serve warm as a flavorful side dish.
Tips
- Slice the onions very thin for faster and more even caramelization.
- Keep the spices whole so they can be removed easily at serving time.
- If you prefer a milder flavor, remove the cinnamon stick and star anise before adding the rice.
- Fluff the rice right away to keep the grains from sticking together.
Recipe Variations
- Extra aromatic. Add a piece of bay leaf or a pinch of saffron.
- Nutty version. Stir in toasted slivered almonds or cashews before serving.
- Herb finish. Garnish with cilantro, mint, or parsley for freshness.
- Simplified version. Omit star anise and cloves for a milder flavor profile.
- Vegetable rice. Add green peas or diced carrots after cooking and fluff them in.
Serving Suggestions
- Serve with chicken curry, lamb stew, or vegetable korma.
- Pair with roasted meats or grilled chicken.
- Spoon alongside dals or lentil soups.
- Add a dollop of yogurt or raita on the side.
- Garnish with cilantro, parsley, or extra caramelized onions.
How to Store
Refrigerate: Store leftover rice in an airtight container for up to 4 days. Fluff before reheating to restore texture.
Freeze: Cool completely and freeze in small portions for up to 2 months. Thaw overnight in the refrigerator.
Reheat: Warm in the microwave or on the stovetop with a splash of water to soften the grains.
This Instant Pot broccoli and cheese rice is another excellent rice dish for the pressure cooker, or try this coconut rice.
Instant Pot Parsi Brown Rice
Ingredients
- 1 1/2 tablespoons ghee, or vegetable oil
- 1 onion, halved and thinly sliced
- 2 whole cloves
- 1 cinnamon stick
- 1 star anise, or a few pods of cardamom
- 3 black peppercorns
- 3/4 teaspoon sugar
- 3/4 teaspoon kosher salt
- 1 cup long grain brown rice
- 1 1/2 cups water
Instructions
- Sauté the Aromatics and Rice: Choose the Instant Pot sauté button and add the ghee (or oil) to the inner pot. When the ghee is hot, add the sliced onion, cloves, cinnamon stick, star anise, and peppercorns. Cook, stirring frequently, for 3 minutes, or until the onion is softened. Add the sugar and kosher salt and continue cooking and stirring until the onion is caramelized and golden brown. Remove a few tablespoons of the onion and set aside to use as a garnish. Add the rice to the pot along with the water. Stir to blend.
- Pressure Cook: Secure the lid and turn the steam release knob to the sealing position. Select the pressure cook (or manual) button, high pressure. Set the timer for 24 minutes. When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the knob to the venting position to release the remaining pressure. Cancel the keep warm setting.
- Fluff the Rice and Serve: Immediately fluff the rice and remove it to a serving bowl. Garnish with the reserved caramelized onions and cilantro or parsley, if desired. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
