• Soak basmati rice for 20 minutes. Then drain in a colander until all the water is drained. Keep aside.

To make in Instant Pot

• Set Instant Pot to Saute mode. Once hot add oil and ghee.
• Add all the whole spices and saute for 30 secs until fragrance.
• Add chopped onion and cook until it has softened and started to brown. 
• Add chopped Potatoes. Cook for 2 minutes string in between.
• Add crushed ginger and garlic. Cook for 30 seconds. 
• Then add chopped carrot, beans, peas, tomatoes and green chillies (if using). Mix everything well.
• Add drained rice, chopped coriander and mint leaves. Mix everything well and roast rice for 2 minutes. Keep stirring gently in between to avoid burn but carefully so that the grains don't break.
• Add warm water. Deglaze the bottom of the pot to loosen any sticky part stuck at the bottom. Add salt and check the seasoning once. 
• Cover the lid and set the IP to Manual/High-Pressure mode. Set the timer to 7 minutes. 
• Once the timer is off, let the pressure release naturally for 10 minutes. Then release remaining presser manually i.e quick release. 
• While serving add some Cashews roasted in Ghee. 

To Cook in a Vessel on StoveTop

• Follow the process mentioned above until step 7 i.e. roasting the rice and vegetable. Increase the water to 3 cups and add to the vessel.
• After the water is added, let everything come to a boil. Then reduce the flame to low and tightly cover the vessel with a lid. 
• Cook on very low flame until all the water has evaporated. Then switch off the flame and let it rest covered for at least 15 minutes.
• Using a slotted spoon or a fork fluff the grains slowly. 

To Cook in a Traditional Pressure cooker on the Stove top

• Follow the process mentioned above until step 7 i.e. roasting the rice and vegetable. Increase the water to 3 cups and add to the Pressure Cooker.
• Close the lid and after 2 whistles lower the flame and let it cook for another 5 minutes on low flame. Then switch off the flame and let the pressure release naturally.