Wash and soak the Bengal gram dal for atleast 45 minutes. You can soak up to 2 hours.
Set the Instant pot in the saute mode and when the display shows hot, add the ghee. Let it melt.
Then add the bay leaf, shahi jeera, cardamom, cloves, cinnamon stick, star anise, Blackstone flower, mace, and the slit green chilies. Fry for 30 seconds.
And then add the finely chopped mint and cilantro. Cook until they wilt.
Add the garam masala, turmeric powder, and the salt. Mix thoroughly.
Now add the rice and chana dal.
Then add the water and mix gently.
Press the cancel button and then 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 yogurt or raita.
As always adjust salt and spices according to your preference.
I made it without onion and garlic, but you can include both. After adding the whole spices and green chilies, you can add 1 cup of chopped onion and 2 tsps of ginger-garlic paste and saute until the onion turns translucent. Then you can add the mint leaves and follow the other steps — no change in cooking time.
I have used dried mint also for this recipe. Two to three tsps of dried mint would be sufficient for this recipe.
Make sure you soak the chana dal for atleast 45 minutes. If you forgot to soak, then do not use the rice mode. Also, don't soak the basmati rice for more than 10 minutes. Instead of rice mode, use manual mode and pressure cook for 5 minutes and release the pressure after 5 minutes.
Also, you can cook the biryani in the pressure cooker as well. In that case, soak the dal for 30 to 45 minutes but not more than that. Pressure cook for just one whistle.