Grind/Blend green chilies, ginger, garlic, cinnamon, cloves, cardamom together to a coarse paste. Keep aside. You can also add two tablespoons of fresh coconut while grinding tastes excellent.
Press SAUTE mode on Instant Pot. Add oil to the POT. Once POT is hot, add in the cumin/jeera. Then add the blended mixture and saute for 15 secs.**Note: the mixture can stick or burn to the bottom, stirring continuously. Then add in the onions and saute until the onions turn light brown.Note:You can also add chopped tomatoes to this recipe, but I haven't added them in this.
Now add in the chopped cabbage, green peas, turmeric powder, mix well and saute for 30 secs.
Add rice, garam masala, salt, water, and give a quick stir.
Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 6 minutes.
Do a QUICK RELEASE (QR), OR if you have time, wait for NATURAL PRESSURE RELEASE (NPR).
Once the pressure has released, open the lid. Add the juice of a half lemon and garnish with coriander leaves and mix well.
Cabbage Rice or Cabbage pulao is ready, serve with yogurt or raita.