Step-by-Step Instructions

1. 1.Prepare the Instant Pot

   Turn on the Instant Pot and set it to 'Sauté' mode.

2. 2.Sauté Spices and Cashews

   Add 1 tablespoon of oil and 1 1/2 tablespoons of ghee to the Instant Pot. Once hot, add the whole spices (1 bay leaf, 1 small cinnamon stick, 1 star anise, 3-4 cloves, 1/2 teaspoon black peppercorns, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds) and 1 1/2 tablespoons of cashews. Sauté until the cashews turn golden.

3. 3.Sauté Onions and Green Chilies

   Add 1 small sliced onion and 2 green chilies. Sauté until the onions are soft and translucent, but do not let them brown.

4. 4.Add Ginger-Garlic and Herbs

   Stir in 1 tablespoon of ginger-garlic paste and 1/3 cup of chopped mint and coriander. Sauté until the raw smell of the ginger-garlic paste disappears.

5. 5.Add Vegetables and Salt

   Add 1/2 cup of diced potato, 1/2 cup of peas, 1/2 cup of beans, 1/2 cup of diced carrot, and 2 chopped tomatoes. Add 1 teaspoon of salt (adjust to taste) and sauté until the tomatoes soften.

6. 6.Add Liquids and Rice

   Pour in 1 1/2 cups of canned coconut milk and 1/2 cup of water. Then, add 1 1/2 cups of rinsed and drained basmati rice.

7. 7.Mix and Pressure Cook

   Mix all the ingredients gently. Close the Instant Pot lid. Cancel the 'Sauté' mode, then set the Instant Pot to 'Pressure Cook' on 'Low' pressure for 3 minutes.

8. 8.Natural Pressure Release and Serve

   Allow for natural pressure release. Once the pressure has fully released, open the lid. Gently fluff the pulao with a spoon. Serve the hot One Pot White Pulao immediately.