Press ‘SAUTE’ mode on Instant Pot and add a couple of teaspoons of oil to the inner pot.
When the oil heats up, add cumin seeds, mustard, and Bengal gram dal. Saute it until the dal turns a golden color.
Add the other spices listed such as cinnamon, mace, cloves, cardamoms and a couple of star anise. Saute for 20 seconds.
Add ginger-garlic paste, sliced onions and saute them for a minute.
Add chopped capsicum (Bell Pepper), frozen corn and stir well. Then add remaining spice powders and continue to stir well to ensure none of the ingredients stick to the pan.
Add the rinsed rice, salt, water and continue to stir for about a minute.
Top it with chopped mint leaves and close the lid. Press the CANCEL button on Instant Pot.
Close the lid on the pot, and turn the valve from VENTING to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes.
At the end of 4 minutes of cook time, let the pressure drop gradually by using the ‘NATURAL PRESSURE RELEASE(NPR)’ option. Wait for the silver button on the lid to drop before opening the lid.
That’s it! Capsicum Rice is ready to be served with a side of raita or Indian mango pickle.