Wash the rice a couple of times until clear and soak it for 15 minutes. Drain the rice and set it aside.
Press the Sauté mode high. When the screen displays HOT, add ghee/ oil. Once heated, add the whole spices and saute for a minute.
Add sliced onion, green chili, ginger-garlic paste, and saute for another 2-3 minutes until onions turn translucent.
Add the soaked rice, vegetables, ground spices, salt and water. Stir to combine. Switch off the Instant Pot.
Secure the lid and select pressure cook HIGH FOR 5 MINUTES. It takes approximately 7 -8 minutes+ for the IP to kick in.Once the timer beeps after 5 minutes, NATURAL pressure releases for 5 minutes and then QPR any remaining pressure. Just as the Safety Pin drops, open the pot and allow the Vegetable Biryani to sit undisturbed for 5 minutes. Fluff the rice with a fork.
Garnish with Coriander leaves, mint leaves, roasted cashew nuts, and fried onions ( if you like ). Check for seasoning and add more salt if needed.
Enjoy your Instant Pot Veg Biryani with Raita / Curry of your choice.