Ingredients:

• 2 cups basmati rice
• 1 bunch mint leaves
• ¾ cup shredded coconut
• 1 onion
• 7-8 garlic cloves
• 1 tablespoon ginger paste
• 3 green chiles
• 1 tablespoon ghee or vegan butter
• 1 teaspoon cumin seeds
• 1-2 bay leaves
• 1 cinnamon stick
• 4 cloves
• 4-5 peppercorns
• ½ cup cilantro, chopped
• 1½ cup edamame or green peas
• 3 Idaho® russet potatoes, cubed
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 3 cups water
• 1 teaspoon salt
• Mint leaves for garnish

Directions:

1. Rinse basmati under running water 2-3 times and then soak in cold water for 30 minutes. Drain and set aside. 
2. To prepare the masala base place mint leaves, coconut, onion, garlic, ginger paste and green chiles in blender. Blend with a little water to make a purée. 
3. Select sauté mode on your instant pot. Add ghee and once it's hot add cumin seeds, bay leaves, cinnamon stick, cloves and peppercorns.
4. Sauté for 45 seconds and then add chopped cilantro, edamame or peas and cook for another minute. 
5. Add the masala and sauté for 2-3 minutes. 
6. Add potatoes, turmeric powder, garam masala and cumin powder. Mix well and add the drained rice, water and salt. Mix well. 
7. Put lid on instant pot and cook on high pressure in manual mode for 8 minutes. Let it naturally release the pressure for 10 minutes and then open the valve to release any remaining pressure. 
8. Adjust salt to taste and garnish with mint leaves and serve hot.