Wash and soak rice 15-20 minutes before preparing. Chop carrots finely and wash peas. I have used frozen peas, you can use fresh peas.
Roughly chop onions. Make paste of coriander leaves, ginger garlic and green chillies.
Switch on the Instant pot on SAUTE MODE. Add oil and when the display shows hot, add cumin seeds and other whole spices. Saute till the spices give aroma.
Add finely chopped onions, saute till it turns light pink. .Add cashew nuts and saute till onions and cashews turn light golden. Take care not to burn the onions, set the saute mode on medium or low.
Add the veggies and dhaniya/cilantro paste and kitchen king masala. Mix and cook for 1-2 minutes.
Cancel the SAUTE mode, add rice, salt and enough of water to soak rice.
Set the PRESSURE COOK Mode on, close the lid and set the timer to 5 minutes.
Once the timer goes off, cancel the pressure cook mode, release the pressure manually, check the rice. Fluff lightly with fork.
Serve hot with the raita or curry of your choice.