Start the Instant Pot in sauté mode. Add the oil and/or ghee. Once it is hot, the whole spices and saute for about 30 seconds until their aroma is released.

Add the onions to the Instant Pot and sauté them until golden brown, about 6-7 minutes while stirring frequently. Add the grated ginger and green chili, and saute for another minute

Add salt, garam masala, and chickpeas to the Instant Pot. Stir the 1 ¾ cups of water in the Instant Pot. Then, add the rice and mix it with the other ingredients in the Instant Pot.

Turn off the sauté mode and close the Instant Pot lid. Set the Instant Pot for 5 minutes on high pressure. When the Instant Pot beeps, let the pressure release naturally for 10 minutes, then manually release it.

Open the lid of the Instant Pot and fluff the Pulao with a rice paddle or fork. Transfer the Pulao to a serving tray. Note: it is best to remove the steel insert from the instant pot so the lower layer of rice does not overcook.

Garnish with cilantro