Wash basmati rice for couple of times until water turns clear. Drain water completely and set aside until use.
Press the SAUTE button and add oil to the inner pot of your instant pot.
Add peanuts and roast until they become brown. Remove the roasted peanuts from oil and keep them aside.
In the same oil, add mustard seeds, chana dal and urad dal.
Let them fry until they are light golden brown color. Don't burn them.
Then add curry leaves, finely chopped ginger, slit green chillies, red chillies and hing. Give it a stir.
Add rinsed and drained rice, water, salt and turmeric powder and mix until well combined.
Cover the instant pot with lid and turn the valve to sealing position.
Cancel Saute mode and press Manual / Pressure cook button. Adjust the time to 5 minutes.
Release the pressure naturally for 10 minutes and quick release the remaining pressure manually.
Once the metal pin drops, open the lid.
Add roasted peanuts and lemon juice.
Gently mix everything and serve!
Video
Notes
Adjust the quantity of green chillies and red chillies according to your taste.Make sure you wash rice couple of times to remove all the excess starch.You could also add a little bit of fresh cilantro / coriander leaves along with lemon juice at the end.I haven't added any other nuts but you can also use some cashews along with peanuts.