2cupsbasmati ricerinsed and soaked for 20 to 30 minutes
2.5cupswater
Instructions
Prepare the pulao masala-
Heat a pan and when the pan is hot, add the green cardamom, cloves, star anise, peppercorns, cinnamon piece, and dry roast for 30 to 45 seconds. We don't need to roast for a long time. We are roasting here for just bringing out the flavor. Let it cool for a bit and grind it coarsely and set it aside. You can make it well ahead and store it in an air-tight container also.
Make the pulao-
Set the Instant Pot in saute mode and when the display shows hot, add the oil. Wait for 20 seconds and then add the shah jeera—Fry for 20 seconds. Then add the green chilies and chopped onions. Saute until the onions turn soft for 3 to 4 minutes.
Then add the chopped tomatoes and mint leaves—Cook for two minutes.
Now add the mixed vegetables, ground pulao masala, and salt.
Next, drain the water from the basmati rice and add the rice and the water. Mix gently.
Press the cancel button, close the Instant Pot lid and make sure the vent is in the sealing position. Press the "Rice" preset button and when the cooking is complete, allow the pressure to release naturally.
Carefully open the lid after releasing the pressure and allow the pulav to cool for 5 minutes. Then fluff it up with a fork or spatula.
Serve it hot with your favorite curry or raita.
Notes
You can use black cardamom while making the pulao masala. In that case, reduce the green cardamom to 2 instead of 4.
Adjust the green chili, salt, and veggies used as per your preference.
Rice preset always worked for me, but you can also try cooking the rice for 3 to 4 minutes at high-pressure mode and quickly release pressure after 5 minutes.
I did not add any garlic. You can add fresh garlic (2 to 3 cloves) and add it along with the onion. Or you can also use ginger-garlic paste, and you can add 1 tsp of ginger-garlic paste along with onions.
Make sure to chop the veggies slightly big so that it doesn't become mush.