• Rinse basmati rice until the water runs clear, soak it in 2-3 cups of water for 30 minutes. In the meanwhile, prep your ingredients.

Mint coconut chutney

• Add mint leaves, coriander leaves, grated coconut, ginger, garlic, and green chillies in a blender. Add water and blend to a smooth paste. Set aside.

Stovetop Method

• Heat ghee in a heavy-bottomed pot over medium heat.
• Add cashew nuts, roast until golden brown, set aside.
• Add whole spices, saute for a few seconds until the spices are fragrant.
• Add sliced onions, saute until the onions turn golden brown.
• Add diced tomatoes, cook until they soften.
• Next, add the vegetables, mix well and cook for another 2-3 minutes.
• Add the mint paste and ground turmeric, saute for few more minutes until most of the moisture is lost.
• Next, add salt and garam masala, mix well.
• Add the drained rice, saute gently until the rice is coated with the paste.
• Rinse the blender with 1 cup of water to extract any remaining mint paste and add it to the pot. Add the remaining 1.75 cups of water, mix well, and bring to a boil.
• Check for seasoning, the water should taste salty. Add more salt if needed.
• Reduce the heat, cover the pot and simmer for 10 minutes or until all the water is absorbed and the rice is done.
• Switch off the heat and let the rice stand undisturbed, with the lid on, for 10 minutes.
• Open the lid, sprinkle lemon juice, and roasted cashew nuts (reserve a few for garnishing), fluff the rice with a fork.

Instant Pot Method

• Press the 'SAUTE' button, and set it to 'NORMAL'. Once it displays, 'HOT', then add 2 tablespoons of oil or ghee, let it heat up a bit, Add cashew nuts, roast until golden brown, set aside.
• Add whole spices, saute for a few seconds until the spices are fragrant.
• Add sliced onions, saute until the onions turn golden brown.
• Add diced tomatoes, cook until they soften.
• Next, add the vegetables, mix well and cook for another 2-3 minutes.
• Add the mint paste and turmeric, saute for few more minutes until most of the moisture is lost.
• Next, add salt and  garam masala and mix well
• If you have browned bits stuck at the bottom of the pot, deglaze it with about 2 tablespoons of water to avoid a potential 'BURN' error.
• Add the drained rice, saute gently until the rice is coated with the paste.
• Rinse the blender with 1/2 cup of water to extract any remaining mint paste and add it to the pot. Add the remaining 1 cup of water, mix well. Make sure the rice is submerged under the liquid.
• Check for seasoning, the water should taste salty. Add more salt if needed.
• Press 'CANCEL' to switch off the "SAUTE' mode. Close the lid of the Instant Pot. Set the valve to 'SEALING'. Pressure cook on high for 4 minutes. It will take some time for the pressure to build up (about 9 minutes), after which the timer will begin.
• Once the cooking cycle is complete, let the pot depressurize for 10 minutes. Then do a quick release of the leftover pressure as per the manufacturer's instructions. Press 'CANCEL' and switch off the IP. Once the silver pin drops, turn the knob to 'VENTING' and open the lid away from you.
• Sprinkle lemon juice, and roasted cashew nuts (reserve a few for garnishing), Fluff mint coriander rice with a fork.