Rinse rice well thrice and soak for 15 mins. Drain to a colander and set aside. Do not over soak.

While the rice soaks, prepare the veggies and the spices.

Heat ghee in a pot or a pressure cooker.

Add all the whole spices. When they begin to sizzle add onions and saute them until deep golden but not burnt.

Stir in cashews, fennel seeds and black pepper if using.

Add ginger garlic and green chilies. Saute for 30 to 60 seconds until aromatic.

Add all the chopped veggies and mint. Fry for 1 to 2 mins until aromatic.

Pour coconut milk (mixed with water) and add salt. Stir and taste test to check the salt levels. Add more salt if required. The coconut milk should be slightly salty.

Bring the coconut milk to a rolling boil on a high heat.

Stir in the drained rice.

If cooking in a regular pot, reduce the heat to low or medium and cover. Cook until all of the coconut milk is absorbed & the rice is cooked fully yet not mushy.

To cook in a pressure cooker, cover and cook on a medium heat until you hear 1 whistle. Let the pressure drop and open the lid.

Fluff up the coconut milk pulao with a fork. Cover and rest for 5 mins before serving with a curry or raita.

If using an Instant pot, perform all the above steps on a saute mode. Secure the IP, position the steam release valve to sealing and press the pressure cooker. Set the timer to 5 mins. Let the pressure release for 3 to 4 mins. Release the rest manually.

Fluff up with a fork. If the top layer is too dry and looks under cooked, remove the steel insert from the IP. Mix gently with a fork and cover with a plate. Let rest for 5 mins.