Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
Add all of the mint paste ingredients into a blender and puree. Set aside for now.
Press the sauté button and add the oil to the pot. Allow it a minute to heat up, then add the whole spices and stir. Once the cumin begins to brown, add the mint puree.
Stir-fry the mint puree for 4-5 minutes or until most of the liquid from the mint puree evaporates, then add the rice, water, frozen peas, potatoes, salt and garam masala and mix well.
Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.