While the rice is soaking, press the saute mode on your instant pot and heat the oil. Once the oil gets hot add the bay leaves, cloves, cinnamon and cumin seeds. Saute for 30 seconds. Then add the sliced onion and cook for 3-4 minutes until soft. Add the chopped ginger, garlic and green chili and cook for 45 seconds.
Add the chopped tomato and cook for two minutes. add the spices and salt and saute for 45 seconds.
Now add the bell pepper ( or any veggies of your choice), drained rice and green moong dal.
Gently give a mix and add the water and coriander leaves. Deglaze the pot, making sure nothing is stuck at the bottom.
Cancel the saute mode, close the lid and adjust the vent to the sealing position. Pressure cook on high for five minutes. After the instant pot beeps, wait for the pressure to release naturally.
When you open the lid, the top may look dry. Fluff the rice, close the lid and set a side for 5 minutes before serving. Squeeze in some lemon juice, mix gently and serve the pulao.