If you are using white peas or any other beans, soak it for atleast 5 to 6 hours.

Wash and soak the seeraga samba rice for atleast 15 to 20 minutes and then drain the water thoroughly.

For this biryani, we need to prepare three paste separately - Ginger paste, garlic paste, and red chili paste.

Grind the garlic cloves into a fine paste by adding 1 to 2 tsps of water.

And same with ginger as well, grind it, into a fine paste and set aside.

Soak the red chilies in water for 10 to 15 minutes and drain the water. Then grind it into a fine paste by adding 1 to 2 tsps of water.

Set the Instant Pot in the saute mode and add the oil. Then add one tbsp of yogurt and mix well.

Then add the cinnamon sticks, cloves, and cardamom — Cook for 10 seconds.

Then add the garlic paste and cook for a minute, followed by ginger paste and cook again for two minutes. (PS: I missed to click the picture while adding the ginger)

Now add the chili paste, onion, mint and cilantro leaves. Mix thoroughly.

Then add the tomatoes, salt, and soaked white peas. Mix again and make sure to scrape the bottom.

Now add the paneer cubes, yogurt, and lime juice.

Mix and then add the water and the rice. Gently mix but make sure you scrape the bottom thoroughly to avoid the "burn warning."

Press the cancel button and close the IP lid. Ensure the vent is in the sealing position.

Now cook the biryani at high using the manual or the pressure cook mode for 3 minutes. When the cooking is complete, wait for 5 minutes and do a quick pressure release. (IP Formula - 3 mts manual at high pressure and QPR after 5 minutes)

Carefully open the lid after releasing the pressure and allow the biryani to cool for 5 minutes and then fluff it up with a fork.

Serve hot with raita.