Wash and soak rice for about 15-20 minutes. Also, wash Mushrooms and Broccoli and cut Mushroom in half.
Make paste of garlic ginger and green chilli.
Add the chopped mushrooms and broccoli florets in dahi/yogurt. Add some coriander powder and garam masala /powder. If you have some green chutney handy then add to a tbsp to it. It will enhance the flavour.
Switch on the Instant Pot. Set on Saute Mode and add oil to the inner pot. Set the timer for 10 minutes.
Add oil when the screen displays 'Hot' add the whole spices along with cumin.
Add Ginger-garlic and chilli paste and saute till the raw smell of garlic goes away. Add onions and saute onions till light pink.
If garlic is sticking to the base of inner pot, add 1-2 tbsp of water else it masala will stick to the bottom and start to burn.
Add the yogurt mix to the the pot, mix.
Drain water from rice and add to the masala. Add salt, red chilli powder(optional) and salt as per taste.
Finally add water just enough to soak rice. Do not add too much water as mushrooms also leave some water while being cooked.
Finally, cancel the saute mode. seal the cover on top, and switch on the pressure cook mode on low. The pulao burns sometimes at the base of inner pot so I keep the pressure to low. Set the timer for 4-5 minutes depending the type of rice you use,
Once the timer goes of, release the pressure manually and check the pulao. Top it with some butter and serve hot with mint raita or yogurt. I love it with cilantro and green chutney also.