Rinse basmati rice in water. Soak in 2 cups of water for 30 minutes.
Collect the soaked rice water in a bowl. Transfer the soaked rice to a colander.
Set the SAUTE mode of the instant pot for 20 minutes. Add ghee to the inner pot.
Once the timer is set and the ghee is hot, add whole spices including cumin seeds. Saute for 10 - 20 seconds to release their aroma.
Add cashews, and saute them as well for 20 seconds.
Add sliced onion. Fry the onion till they become caramelized and golden. This takes 5 minutes. Keep stirring at regular intervals otherwise, they will burn.
Add ginger garlic paste, tomato, salt, and red chili powder. Saute them for 3 - 4 minutes or till tomatoes break down. If the masala is sticking to the inner pot add 1 - 2 tablespoons of water while sauteeing.
Now add soaked rice, vegetables, and saute them till the timer ends. This step helps in building a layer of flavor.
Add water, mint leaves, green chili, garam masala, and mix one last time. Seal the lid of the instant pot. Set the steam valve to the SEALING position. PRESSURE COOK for 5 minutes. Let the steam release naturally after the cooking time is over.
Serve vegetable pulao hot with ghee, salad, and papadum.