Assyrian Instant Pot Jasmine Rice

This Assyrian Instant Pot Jasmine Rice is fluffy, tender, and loaded with lamb chunks (but beef or chicken can be substituted). Using a pressure cooker yields perfect jasmine rice every time. Want to know the best part? It's ready in under 30 minutes! Assyrians serve Riza Smooka (red rice) with Zalata.

Why This Recipe Works

Recently, I decided I'd try making an Assyrian rice recipe called "Riza Smooka," or "red rice," using my pressure cooker.

I'm so glad I did because this Assyrian Instant Pot Jasmine Rice recipe tastes even better than the original recipe. I decided to add some vegetables which really enhanced the flavor of the rice. Traditionally, Riza Smooka does not contain vegetables, but that might have to be revisited.

What Goes into This Recipe

Recipe Ingredients and Substitutions

• Meat: Instead of lamb, feel free to add beef or chicken. Or leave it out for a vegetarian option.
• Liquid: You will need 2 cups of cooking liquid so that you have a 1:1 water ratio to rice ratio. For even more flavorful rice, use chicken broth, beef broth, or vegetable broth.
• Rice: My personal favorite rice is Jasmine rice, however, feel free to use another long-grain rice or Basmati rice. Brown rice would require a longer time to cook.
• Vegetables: Although not traditional, bell peppers and mushrooms are a wonderful addition to this recipe and add extra flavor and nutrition.

How to Make Assyrian Instant Pot Jasmine Rice

STEP 1: Select the saute option on your Instant Pot or Pressure Cooker (I used my Ninja Foodi). Add butter and oil and when hot, add the cubed meat and onion. If adding other vegetables, do that now. Sauté until browned (approximately 5 minutes). 

STEP 2: Meanwhile, wash rice and drain through a fine-mesh strainer. Rinsing the rice will remove the extra starch. Stir the tomato paste and salt into the 2 cups of hot water until the tomato paste dissolves.

STEP 3: Add drained rice and tomato liquid to your pressure cooker and stir to combine. Lock the lid and set the vent position to seal. Select pressure cook or high pressure and set the timer to 5 minutes.

STEP 4: When the time is up, do a natural pressure release for 10 minutes. After that, do a manual release by turning the valve position to vent. Fluff the cooked rice with a fork before serving.

Stovetop Riza Smooka/Red Rice

If you don't own an Instant Pot or a pressure cooker, don't let that stop you! Here's how to cook the rice using stove-top directions.

• Add butter and oil to a Dutch oven and when hot, add the cubed meat (beef, chicken, lamb, or venison). If using the vegetables, add those as well.
• Saute meat until browned (or approximately 5 minutes). 
• Meanwhile, wash rice to remove as much starch as possible, then drain.
• Heat 2 cups of water for two minutes in a microwave.
• Stir the tomato paste and salt into the liquid until the tomato paste is dissolved.
• Add drained rice and tomato liquid into the Pot and stir to combine.
• Bring the mixture to a boil.
• Cover, and cook for 20 to 30 minutes on very low heat.
• Stir after 10 minutes of cooking.
• Fluff the rice with a fork and serve.

Pro Tips

• Assyrian red rice usually also includes diced tomato, if you'd like, add one diced tomato to the recipe.
• Another difference between traditional Riza Smooka and this recipe is that more oil/butter is used. If you'd like, double the amount of butter/oil, but I don't think it needs it.
• Red rice is usually served with Zalata, and not just on the side, but on top of the rice. The salad dressing soaks into the rice and it's just heavenly!
• Store leftover rice in an airtight container in the refrigerator for up to a week. Refrigerated rice can be reheated in the microwave for 30 seconds to a minute.
• To freeze leftover rice, store n the freezer, in 1-quart freezer bags. Label with the date and consume within a few months. After that, the texture will deteriorate.
• If you want to try another amazing Assyrian rice recipe, be sure to check out my Instant Pot Chicken Biryani recipe!

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