Cup of Yum
1. Place the rice in a small bowl and gently wash the rice until the water runs mostly clear. Soak in water for 20 minutes.

Stovetop Method

Cup of Yum
1. Heat oil and ghee in a nonstick pan or dutch oven over medium heat. Add whole spices,and saute for 30 seconds.
2. Add the onions and green chili and sauté until they are golden brown, about 8 minutes while stirring frequently.
3. Add frozen peas, garam masala, salt, and stir. Pour in the water. Raise heat to high. Let it come to a boil.
4. Add the rice. Stir it. Bring to a boil.
5. Reduce the heat to low, cover with a lid, and allow to cook for 12-15 minutes or until all the water is soaked. Turn off the heat and allow to rest for another 5 minutes. Do not stir at this time.
6. Use a rice paddle or fork to fluff the pulao. Garnish with cilantro, if desired. Serve with raita or plain yogurt.

Instant Pot Method

1. 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.
2. Add the onions to the Instant Pot and sauté them until they are golden brown.
3. Add salt, garam masala, and frozen peas to the Instant Pot. Stir the 1 3/4 cups of water in the Instant Pot. Then, add the rice and mix it with the other ingredients in the Instant Pot.
4. Turn off the sauté mode and close the Instant Pot's lid. Set the Instant Pot for 4 minutes on high pressure. When the Instant Pot beeps, let the pressure release naturally for 10 minutes, then manually release it.
5. 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.
6. Garnish with cilantro and enjoy!