Ingredients

• 2 tablespoons Ghee
• 1 Bay Leaf
• 1 Star Anise
• 4 Whole Cardamom
• 4 Cloves
• 1 inch Cinnamon Stick
• ½ teaspoon Caraway Seeds Shahjeera
• 2 Green Chillies slit lengthwise
• 1 Onion sliced or chopped (large)
• ½ inch Ginger grated
• 1 ½ cups Long grain Basmati Rice soaked in water for half an hour
• 1 cup Carrots chopped
• ½ cup French Beans chopped
• 2 Potatoes peeled and cut into 1 inch pieces
• ¾ cup Green Peas fresh or frozen
• 1 teaspoon Red Chili Powder / Paprika
• ½ teaspoon Garam Masala
• 1 to 1 ½ tablespoons Salt
• 2 ½ cups Water

Preparation

• Turn on the Instant Pot and switch on 'saute function'. Heat ghee in the pot and add all the whole spices (bay leaf, star anise, cardamom, cloves, cinnamon and caraway seeds). Saute for a minute till fragrant and add green chillies, onions and ginger. Drain the water from the rice and add it to the pot. Toast the rice for 2-3 minutes till it smells nutty.
• Add the remaining ingredients (veggies, spices, salt and water), mix well and lock the lid in place. Turn the knob to sealing, and select 'manual' for 8 minutes at high pressure. Once the timer goes off, let pressure release naturally for five minutes and then release the remaining pressure manually. Top with crispy fried onions and enjoy.
• To cook in a traditional pressure cooker, follow the instructions as is, and cook on high heat for two whistles. Let the pressure release naturally. Top with crispy fried onions and enjoy.