1. Put the IP on sauté mode, add in the oil,  brown onions, ginger garlic paste, tomato paste and the sabut garam masala.
2. Fry for 2 minutes and add in the chick peas, the stock cubes and  mix till the stock cubes melt. You may need to add a splash of water.  Put in the masalas and the green chilies.
3. Mix and add the water and rice. Turn off sauté mode.
4. Adjust seasoning. The salt and mirch must be high since the rice will be absorbing it.
5. Add in the sliced ginger. I got this tip from @flourandspiceblog.
6. Now place the lid over the IP. Put the vent to the sealing position.  And pressure cook on high for 5 mins and wait till the sign on the IP comes to L 00:10 to release pressure. You can absolutely cook this on rice mode as well. I just have never tried it so I don’t know timings.
7. Serve with raita.⁣ mine is whipped yogurt with chaat masala and salt.  Boiled potatoes and crunch cucumbers. Sprinkled with some roasted and  ground zeera and dhania.

If you don’t have an instant pot, the instructions are the same, just add 3 cups of water and let the water evaporate. Now put a lid on, a tawa underneath and let it cook on dum for 20 minutes. ⁣Details on how I made this pulao is in my rice 🍚  highlights.