Switch on the Instant Pot in saute mode. Once it Turns ON add in the oil/ghee. Once it’s hot add in the Fennel seeds, Bay Leaves, Cinnamon stick, Star Anise, and Cashew nuts.

Next, add in the sliced onions and saute till glossy

and then add in the ginger garlic paste and saute till the raw smell leaves and then add in the Mint and Coriander Leaves and saute till they shrink. Next, add in the tomato cook till soft.

Then add in the chopped carrot and green peas.

Next add in the Red Chilli powder, Turmeric powder, Salt, and Garam Masala and mix well. Meanwhile, soak in the Basmati Rice in water for 30 mins.

Next, add in the Basmati Rice and combine everything. Now add in the measured water and mix well. Add in the lemon juice and curd, check for salt and then and close the Instant Pot

Turn the pressure valve to the sealing position. Press the cancel button and then select the pressure cook mode. Set 5 mins in high pressure.

After 5 mins do a quick release and then open the Instant Pot. Fluff the rice and then switch off the Instant Pot. Close the Instant Pot and leave it undisturbed for another 30 mins.