Heat oil in a saucepan and add the whole spices. Let them sizzle for a few seconds, then add the grated ginger and green chillies. Sauté for a few seconds.

Add the peas and salt, and sauté for one minute.

Add the rice along with 1.5 cups water and let it come to a boil. Reduce the heat to simmer.

When the rice has absorbed most of the water, cover the saucepan with a lid. The pulao will be done in within 5 minutes after this. Take it off the heat and let it rest for a few minutes more. Remove the lid, fluff the rice and garnish with the chopped cilantro. Serve hot.

Switch the pot to sauté (normal) and add the whole spices. Let them sizzle for a few seconds, then add the grated ginger and green chillies. Sauté for a few seconds.

Add the peas and salt, and sauté for one minute.

Add the rice along with 1.25 cups water and mix well. Cancel sauté.

Close the lid and make sure the steam release vent is turned to 'sealing'. Press the pressure cooking button (high) and set the timer to 4 minutes. When the timer beeps, wait for 5 minutes before releasing pressure. Once all the steam has escaped, open the pot, fluff the rice with a fork and garnish with the chopped cilantro.