In a medium bowl soak rice in warm water along with spices mentioned under 'rice preparation' for about 20-30 min.

Meanwhile in a small bowl mix yogurt with biryani masala, half of the fresh herbs, and salt. Save some herbs to use at the end.

Then in another large bowl combine all the cut vegetables like cauliflower florets, carrot, bell pepper, green beans, and potatoes. Add the prepared yogurt mixture and combine well to coat all the veggies with yogurt and spices evenly.

Heat oil or ghee on high saute mode in the Instant Pot.

Add sliced onions and cook them until caramelized for about 6-8 min.

Add chopped garlic and ginger and cook them for about a min.

Then add marinated vegetables and saute them for 2-3 min.

Now add water from the soaked rice and mix well with vegetables. Then add soaked rice and gently mix to make sure the water covers the rice.

Top it up with chopped tomatoes,  fresh mint, fresh cilantro and a few strands of saffron.

Finally, put the lid and cook the rice on manual LOW PRESSURE for 5 mins (make sure the valve is in seal position). Once done turn off the Instant Pot and then quick release the pressure and steam. Keep the rice covered for another 20-30 min (this will help to develop the flavors).

Serve warm.