Coconut milk pulao in INSTA POT and Stovetop method

Ingredients 
Basmati Rice: 1.5 cups - soak for 15-20 mins
Coconut milk can - 1 can ( measure this can to see how many cups you have and rest you can use water)

Ghee - 2-3 tbsp
Ginger garlic paste - 1 tsp
green chili - 3
Mint - 1/2 cup
Coriander leaves - 1/2 cup (optional)
Onion - 1 small sliced long

Tomato - 1 small sliced long

Salt - 1 tsp or to taste ( water should taste a little salty for pulao)
water: 1 cup basmati rice  = 1.25 cups of water
(For this recipe it should be 3 cups so mix coconut milk and water to make it 3 cups)

dry garam masala :  
bay leaf - 2
Cinnamon - 2 pieces ( 1 inch)

Shahi jeera - 1tsp


Instant Pot Method :
1. Plugin INSTA POT and tap sauté mode,
2. Heat ghee and add ingredients under dry garam masala, and fry for 2 mins.
3. Now add Onion and green chili and fry till the onion is light brown color.
4. Now add ginger garlic paste, fry for a min.
5. Now add mint and coriander leaves and fry for a min
6. Now add tomato and cook for 2-3 mins.

7. Now add rice n roast for 1 min.

8. Now add salt, coconut milk, water and mix well
9. Now turn off saute mode and make sure salt is on a little higher side.

10. Now press manual mode and set the time for 6 mins and close the instant pot lid and seal the vent.

11. When Instant pot beeps, do a 10 min NPR. This means let the pressure release naturally.

12. Now open the lid and transfer the rice to the serving dish and enjoy.

Stovetop Method:

1. Heat ghee in a big vessel and add ingredients under dry garam masala, and fry for 2 mins.
2. Now add Onion and green chili and fry till the onion is light brown color.
3. Now add ginger garlic paste, fry for a min.
4. Now add mint and coriander leaves and fry for a min
5. Now add tomato and cook for 2-3 mins.

6. Now add rice n roast for 1 min.

7. Now add salt, coconut milk, water, mix well and make sure salt is on a little higher side.

8. Now close the lid and make the flame to medium and cook for 5 mins and 

9. Now after 5 mins make the flame too low and cook the pulao with the lid on for 6-8 mins or till water is evaporated.

10. Switch off the flame and let the pulao sit for more than 10 mins before serving.

11. Now open the lid and transfer the rice to the serving dish and enjoy.

for 4 cups

Basmati Rice: 4cups - soak for 15-20 mins
Coconut milk can - 2 can ( add 1 cup of water n mix, measure this can to see how many cups you have and rest you can use water)

Ghee - 2-3 tbsp
Ginger garlic paste - 1 tsp
green chili - 5
Mint - 1/2 cup
Coriander leaves - 1/2 cup
Onion - 1 small sliced long

Tomato - 1 small sliced long

Salt - 1 tsp or to taste ( water should taste a little salty for pulao)
water: 1 cup basmati rice  = 1.25 cups of water
(For this recipe it should be 3 cups so mix coconut milk and water to make it 3 cups)