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.
?️ How to Serve Parsi Rice
Parsi rice is typically served with various accompaniments, such as raita, a yogurt-based condiment, and pickles. It is also often served with a side of lentil soup, known as dhansak, which is made with vegetables like pumpkin, eggplant, tomatoes, and lentils and spices.
?Tips and Variations
- For extra depth of flavor, toast the spices for 30 seconds before adding the onions.
- Basmati brown rice works well in place of regular long-grain brown rice, though the cooking time may need to be slightly adjusted.
- If you prefer white rice, reduce the pressure cooking time to about 6 minutes with a 10-minute natural release.
- Add a small handful of golden raisins or chopped dried apricots for a touch of sweetness.
- Garnish with fried shallots or slivered almonds for a bit of crunch and contrast.
Storage and Reheating
To Store:
Let the rice cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
To Reheat:
Microwave in a covered dish with a splash of water to loosen it up. Heat in 30-second increments, stirring between each, until warmed through. Alternatively, reheat in a skillet over medium heat with a bit of ghee or water to prevent sticking.
To Freeze:
Spread the cooled rice on a baking sheet to flash freeze, then transfer to freezer bags or containers. Label and freeze for up to 2 months. Reheat straight from frozen in the microwave or steam with a few tablespoons of water.
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!
