Instantpot: Tomato Rice

Wash, drain and soak 1 1/2 cup of Basmati Rice in a bowl.

Press "saute" on the InstantPot. Add 1 1/2 tbsp of Oil and saute 2 tbsp of Cashews till golden brown. Remove the cashews and keep aside. Add a Bayleaf, 3/4 tsp of Cumin Seeds, an inch of Cinnamon, 3 Cardamoms, 3 Cloves and saute for 30 seconds. Add a finely chopped Onion, 2 slit Green chillies and  a tbsp of Ginger Garlic paste. Saute until the onions are golden brown. Add a cup of chopped Tomatoes, a pinch of Turmeric Powder, Salt to taste, 3/4 tsp of Garam Masala and 1/2 tsp of Red chilli Powder. Mix well and cook till the tomatoes turn mushy.

Add the soaked rice, 2 cups of Water and press "cancel". Scrape off the bits from the bottom and secure the lid with the whistle in Sealing position. Set the mode to "Manual" and timer to 5 minutes. Once the timer is done, manually release the pressure after 5 minutes.

Sprinkle a tbsp of Lemon Juice and chopped Coriander Leaves before serving warm.