• Wash and soak rice.
• In a separate microwave safe bowl, wash chana dal and microwave for 4-5 minutes until dal is semi cooked.
• Slice onions and cut the green chilies.

Rice Cooker Method

• Heat oil in a pan on stovetop, lightly roast cardamon, coves, cinnamon, saha jeera, bay leaf and biryani flower.
• Add onion and saute until translucent. Add green chilies, ginger garlic paste and saute until rawness of ginger is gone.
• Add turmeric, coriander powder, stir and add chana dal.
• Saute for few seconds, add drained rice, salt and saute for a minute or 2.
• In an electric rice cooker inner vessel, add 1 ½ cups of water and transfer the rice mixture. Rice+Chana dal to water ratio is 1 cup of rice+chana dal : 1½ cup water.
• Sprinkle cilantro on top of and switch the cooker on. You can cook khichdi on the stovetop too. I prefer rice cooker because I don’t have to keep an eye on it while it is cooking.
• Once the cooker shuts off and khichdi is done, let it sit for 5-10 minutes before serving.

Instant Pot Method

• Press 'Saute' and heat the inner vessel.
• Add oil and roast whole garam masala, bay leaf and biryani flower.
• Saute onions, followed by ginger garlic paste and green chilies.
• Add coriander powder, turmeric powder and mix well.
• Add chana dal and saute for a minute or two.
• Now add soaked rice, salt, and saute for a minute or two.
• Add 1 ½ cups of water, sprinkle cilantro and press 'Cancel'.
• Close Instant Pot lid, vent to sealed position, press 'Manual / Pressure Cook' and cook for 4 minutes.
• Do a 'Quick Release' after 10 minutes by releasing the pressure; unseal the vent. You can also do 'Natural Pressure Release' by letting the pressure release naturally.
• Open the lid, give a quick stir and serve hot.