• Wash the rice thoroughly 3-5 times until the water runs clear and then soak it in sufficient water for about 10-20 min or until you prep the rest of the ingredients.

For Making Pulao using Pressure cooker:

• While the rice soaks, heat ghee in a thick bottomed pan/pot or pressure cooker and once hot add the whole spices.
• Once they begin to sizzle add the sliced onions and cook on medium-low flame until golden brown.
• Then add the ginger garlic green chilli paste and cook until the raw garlic smell goes away.
• Now add the veggies and saute for min.
• Next drain the water from the rice and add them to the veggies.
• Saute gently on low flame for a min so that the rice and veggies are nicely coated with the oil and onion mixture.
• Add 1.5 cups of water, salt, lemon juice and close the lid.
• Let it cook for 1-2 whistles (I cook for 1 whistle but may vary depending on rice quality) and then switch off the gas.
• Allow the steam to go away naturally.
• Once the steam has escaped, open and fluff it with a fork.
• Garnish with mint and coriander leaves and serve warm.

For Making Pulao using Instant Pot:

• Start instant pot on saute mode (normal) and once hot add ghee followed by whole spices.
• Once the spices begin to sizzle add the sliced onions and cook until golden brown.
• Stir in the ginger, garlic, green chilli paste (optional) and cook until the raw garlic smell goes away.
• Next drain the water from the rice and add rice along with veggies, 1.5 cups of water, salt, lemon juice and mix until well combined.
• Close the Instant pot lid with vent sealing and cook on manual or pressure cook (high) for 5 mins. Once the cooking is complete, quick release after 5 mins.
• Open the lid and fluff with a fork. Garnish with mint and coriander leaves and serve warm.

For Making Pulao using Stove Top:

• Follow the exact same steps as mentioned above for cooking using pressure cooker. Just add more water i.e. 2 to 2.5 cups (varies based on quality of rice) of water for 1 cup of rice. Cook on medium flame and get it to a boil. Then cover and cook on low flame till water is absorbed.Check in between if more water is required. Fluff with a fork and see if the rice is cooked. Once done, switch off the flame and let it sit covered for 5 mins. Then fluff with fork. Garnish with mint and coriander leaves and serve warm.