Wash and soak the rice if you haven’t already, then heat up the instant pot on sauté mode.

Add the oil, once the oil is hot add the cumin seeds and cook for a minute or until fragrant.

Then add the rest of the whole spices and mix in for a few seconds.

Add the cashews and cook stirring frequently, until the cashews are golden, this can take anywhere from 1-3 minutes.

Remove most of the cashews and set aside for garnish.

Add the onion and a good pinch of salt and cook until golden, 4-6 minutes.

Stir occasionally and deglaze with 1 to 2 tablespoons of water in between.

Once onion is golden remove half of the onion to use as garnish.

Then add the ginger garlic paste, ground spices, that’s the Kashmiri chili powder, turmeric, garam masala and add yogurt and mix really well.

Add the mushrooms and ½ teaspoon salt and mix really well.

Add 2 to 4 tablespoons of water depending on your instant pot.

Close the lid and pressure cook for 9 minutes, once the pressure cooking is done let the pressure release for 5 minutes then quick release.

Open the lid and stir the mushrooms and even them out in the inner pot.

Then drain the rice and sprinkle the rice all over the mushrooms, do not mix.

Sprinkle ¼ teaspoons salt all over.

Add in 1 ½ cups of water, just drizzle over the rice and do not mix.

Add half the cilantro and mint on the rice and close the lid and pressure cook on high for 5 minutes.

Once the pressure cooking is done, let the instant pot sit for 7 minutes to naturally release then quick release using a spatula.

Open the lid, add lemon juice and fluff the rice.

Remove the inner pot from the instant pot as the bottom plate stays hot and will continue to cook the rice.

Once you remove the inner pot or transfer the rice to a serving dish, fluff really well then garnish with cashews, remaining reserved onions, cilantro and mint.

Add some pepper flakes and serve.