Instant Pot Jasmine Rice (Assyrian Rice)

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Red, fluffy Instant Pot Jasmine Rice, ready in around 25 minutes. This tasty Assyrian rice recipe is known as “Riza Smooka” which means “red rice.” The rice is cooked with chunks of beef, lamb, or chicken. But I now know it even works with venison!

This recipe came together out of necessity. I decided to try making an Assyrian rice recipe called “Riza Smooka” using my pressure cooker.

I knew I had rice, but did I have beef or lamb? They are traditionally used in the recipe. Some Assyrians even use chicken, but mom never did, and as a result, I never have.

While I was rummaging through my freezer, I found a bag with leftover cubed venison/elk meat (including veggies) from a while back when I had prepared Shisk Kabobs using venison.

I had marinated more meat than we needed for the two of us, which is why I had frozen the rest.

Although traditionally, peppers, onions, and mushrooms are not included in “Riza Smooka” I decided I might as well add them.

God forbid I throw any food out while quarantined and rationing food!

I’m glad I did that because this Instant Pot Jasmine Rice recipe tastes even better than the original recipe. The vegetables really enhanced the flavor of the rice.

Ingredients

• 1 T. butter
• 1 T. vegetable oil
• 8 oz meat (beef, lamb, venison, or chicken)
• 1/2 cup chopped bell pepper, onions, mushrooms (optional)
• 2 cups Jasmine rice
• 2 cups water
• 2 T. tomato paste
• 2 tsp. salt

Instructions

Select “saute” on an Instant Pot or Pressure Cooker (I used my Ninja Foodi)

Add butter and oil to your Instant Pot or pressure cooker. When hot, add the cubed meat (beef, chicken, lamb, or venison). If using the vegetables, add those as well.

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Saute meat until browned (or approximately 5 minutes). 

Meanwhile, wash rice to remove as much starch as possible, then drain.

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Heat 2 cups of water for one minute in a microwave. Stir the tomato paste and salt into the liquid until the tomato paste is dissolved.

Add drained rice and tomato-liquid to your Instant Pot and stir to combine.

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Lock the lid and set vent to “seal.” Select “pressure cook” and set the timer to 5 minutes.

When the time is up, do a “natural release” for 10 minutes.

After 10 minutes, “vent the seal” mix and fluff the rice with a fork.

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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.

Cook’s 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!

Other pressure cooker recipes to try

• Kielbasa and Sauerkraut
• Instant Pot Corned Beef
• Instant Pot Chicken Chili

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• Tried this recipe? Snap a picture and tag #hildaskitchenblog on Instagram. 
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