1. Wash the rice and soak it in water. Meanwhile, heat oil in IP on saute setting or pressure cooker. Add whole spices and cook for a few seconds or until fragrant. Add Ginger-garlic paste and all the powdered spices except the Garam Masala. Add tomatoes, potatoes, and peas.
2. Cook until the oil starts to release and the tomatoes soften. Add rice, water, garam masala, green chilies, cilantro, and mint. Mix it well. Cover the lid. Cancel the saute setting and pressure cook on the low-pressure setting for 12 minutes with the natural steam release.
3. Serve it with Raita (Indian Yogurt Sauce) or Kachumbar (Indian Salad).
If you are using a regular pressure cooker, pressure cook on medium-high heat for two whistles then reduce the heat and cook for 10 minutes with the natural steam release.
For Onion Raita
1. Whisk yogurt in a medium prep bowl until smooth. Add onion, chopped chili, cilantro, and salt. Mix until well combined. Serve immiditely or cover and refrigerate until ready to use.