First, wash and soak basmati rice in plenty of water for 15 minutes. Once the 15minutes are over, drain the water from the rice and keep it aside.
Next, in a blender add mint leaves, garlic pods, ginger and grind into a smooth paste by adding some water
Now, place the inner pot inside of the instant pot and switch on the saute mode. Once the inner pot is hot, add oil and ghee.
Then add cumin seeds, cloves, cinnamon, cardamom and bay leave and stir it well.
Next, add chopped onions, slit green chillies and fry it until the onion is translucent.
After that, add the ground masala and sauté for 3-5 minutes.
Now add the soaked rice and saute for few minutes.
Add 2 ½ cups of water and adjust the salt according to your taste. Mix well.
Cancel the sauté mode.
Then close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes.
Once the cooking time is done, allow 10 minutes and release the pressure manually.
Finally, gently fluff the rice with a spoon.