Step 1

Rinse the rice and soak at least for 10 minutes.

Step 2

Add oil to the inner pot in your Instant Pot and press saute. When the oil heats up, add cashews and saute for a minute. Adding cashews is optional, but recommended.

Step 3

Add jeera/cumin seeds, bay leaves, cloves, cardamom, and cinnamon, stirring constantly for a minute.

Step 4

Add chopped ginger, chopped garlic, and chopped green chilies. Continue to saute for a minute.

Step 5

Add onions and cook for 1-2 minutes. Or until it's translucent.

Step 6

Add Garam Masala, chili powder, turmeric powder, and mix well.

Step 7

Add sliced mushrooms and coconut milk and stir continually for about 30 seconds.

Step 8

Add salt, soaked rice, and water. Mix well.

Step 9

Press cancel. Place the lid and close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes.Let the pressure release for 10 minutes naturally then do a quick release. Fluff the rice with a fork.