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.