Soaking the rice

• Place the basmati rice in a colander.
• Wash under running water until water runs clear.
• Combine the washed rice with 1.25 cups water and soak for 10 mins.
• While the rice is soaking, prep the veggies.

Making Instant Pot Veg Pulao

Cooking on Saute Mode

• Place the inner pot in the IP.
• Turn on Saute mode on Normal for 7 mins.
• Wait for the display to read HOT.
• When hot, add the oil to glaze the pot.
• Add the whole spices to the pot and saute for 20 secs.
• Next, add slit green chilis and ginger garlic paste.
• Immediately, tip in the finely chopped onions and mix well.
• Cook this for 1.5 to 2 mins until the onions turn pink and soft.
• Add salt next and mix well.
• At this stage, add the mint leaves and veggies.
• Mix well to combine.
• Continue cooking on saute mode for 2 mins.
• Add the soaked rice along with the water.
• Stir to combine.
• Add the lemon juice and Kewra Pani ( Screwpine extract) and mix.
• Allow the water to begin to boil.
• Press cancel button to end the cooking process in Saute mode.

Pressure cooking

• Ensure that the sealing rid is fitted properly in the IP lid.
• Close the IP and turn the valve to sealing position.
• Turn on the Pressure cook mode on low pressure for 5 mins.
• Allow the cooking cycle to complete.

Natural Pressure Release

• When the cooking cycle has completed, wait for the pressure to release naturally.
• It took 18 mins for me.
• When the pin falls down, you will know that the pressure has released.
• Fluffing and serving
• Now open the lid and fluff the pulav by mixing gently.
• Serve hot.