Take cauliflower florets, turmeric powder, red chili powder, garam masala powder, and salt in a large mixing bowl. Mix well and marinate for at least 15 to 20 minutes. This step is optional. If you don't have time you can directly add to the pot.
Press SAUTE mode on Instant Pot. Add oil and once it's hot add all the whole spices. Saute for 30 seconds till aromatic.
Add sliced onions, ginger garlic paste, and saute for 2-3 minutes until they turn soft and light brown in color – stir regularly.
Next add chopped tomatoes, dry spices like red chili powder, turmeric powder, garam masala powder, and cook for another 2 minutes till tomatoes turn soft and mushy.
Then add the marinated cauliflower, green peas, salt, and water. Make sure to Deglaze the bottom of the pot to remove any stuck bits and avoid BURN Alert.
Next add rinsed Basmati Rice, salt and mix everything well.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 4 minutes.
Wait for Natural Pressure Release (NPR). If you don't have time then do a Quick Release (QR). Remove lid away from you, Squeeze some lime juice and sprinkle coriander leaves.
Cauliflower Pulao (Gobi Pulao) is ready. Serve with raita or plain yogurt.