Instantpot: Tomato Rice

Wash and soak 1 1/2 cup of Basmati Rice in a bowl for 30 mins.

Press 'Saute' and add 2 tbsp of Ghee to the instantpot. Saute a tbsp of Cashews until golden brown. Add a small Bay Leaf, a Cinnamon stick, few Cardamoms and Cloves to the pot and saute for 30 seconds. Add a thinly sliced Onion, 2 slit Green Chillies and saute until the onions are golden brown. Add a tsp of Ginger Garlic paste, a pinch of Turmeric Powder, Salt as needed, a tsp of Red Chilli Powder, a tsp of Garam Masala Powder and saute for another 30 seconds. Add 2 finely chopped Tomatoes and saute until they turn mushy. Add 2 1/4 cups of Water and press 'Cancel', while scraping away all the bits from the bottom of the pot. Add the drained rice and secure the lid in 'Sealing' position. Press 'Manual' and pressure cook for 5 minutes. Once the instantpot beeps, release the pressure manually after 2 minutes.

Fluff up the rice and serve warm with a dollop of Ghee and yogurt.