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Slit the green chili, chop ginger-garlic, slice the onion, chop the tomato and cut the veggies. Wash the rice about three to four times drain the water and set aside.
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Press the saute mode on your instant pot and heat the oil. Once the oil gets hot add the bay leaves, cloves, cinnamon, star anise and cumin seeds. Saute for 30 seconds.
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Now add the sliced onion and saute till the onions turn soft and light brown. Now add the chopped green chili, and ginger -garlic and saute for a minute.
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Add the chopped tomato and cook for 2 minutes. Add the powdered spices – red chilli powder, turmeric powder, garam masala, coriander powder and salt. Saute for 45 seconds
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Add the veggies and coat them with all the masalas. Cancel the saute mode.
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Add the water, basmati rice, mint and coriander leaves. Give a mix making sure you deglaze the pot. Its very important to do this step to avoid BURNT signs while cooking. Taste the broth and adjust the salt.
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Close the lid and adjust the vent to the sealing position. Pressure cook on high for five minutes. After the instant pot beeps, wait for 10 minutes for the pressure to release naturally.
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When you open the lid, the top may look dry. Set aside for five minutes and then gently fluff the rice. Close the lid and rest it for five minutes. Squeeze in some lemon juice, mix gently and serve the veg pulao. You can also top the pulao with fried cashews or almonds.
