Step 1

Wash and rinse the basmati rice until water turns clear. Then soak it in 2 cups of water for 20 minutes. While the rice is soaking, chop all the veggies. Also soak the frozen green peas in warm water for 5-10 minutes. Once 20 minutes are up, drain the water from the rice and set it aside. Also drain the water from the green peas and set it aside.

Step 2

Press the saute button on the Instant Pot. Once it displays hot, add oil to the pot. To the hot oil, add bay leaf, green cardamom, whole cloves, black peppercorns and cumin seeds. Saute for 30 seconds until the spices are fragrant.

Step 3

Then add the sliced onions, along with green chili and cashews. Cook for 3-4 minutes until the onion turns light brown. The cashews will also turn little brown by now.

Step 4

Add ginger-garlic paste and cook for 1 more minute. Add 1 tablespoon water at this point and deglaze the pot. Scrape and remove all the burnt bits that may have been there due to sauteing the onions. Don't skip this step else the pot might not come to pressure.

Step 5

Then add the vegetables - potatoes, carrots, green peas. Also add the chopped cilantro, garam masala, smoked paprika and salt.

Step 6

Add the drained rice to the pot and gently toss it all together with a spoon.

Step 7

Add water to the pot. Do not stir anything at this point.

Step 8

Close the pot with its lid and then press the manual or pressure cook button. Cook on high pressure for 5 minutes with the pressure valve in the sealing position.

Step 9

Let the pressure release naturally for 5 minutes and then release the remaining pressure manually. Open the pot and fluff the rice with a fork.

Step 10

Serve the biryani with a side of raita!