Rinse brown rice with water 2-3 times and soak in 3-4 cups of water for an hour.
Press SAUTE button of the instant pot.
Heat ghee. Add cumin seeds, cloves, whole black peppercorns, and cinnamon stick and let them crackle for 4-5 seconds.
Add thinly sliced onions and sugar fry until onions turn golden brown (6-8 minutes). Stir frequently while frying for even browning of onions.
Add green peas, cauliflower (cut into small florets),green beans (cut into small pieces), and potatoes (peeled and cubed) and fry for a minute, stirring frequently.
Drain the water from the rice and add the rice to the instant pot along with 2.5 cups of water.
Add salt, black pepper powder, and garam masala powder and stir to combine.
Close the lid of the instant pot and set the valve to the sealing position.
Press CANCEL and then press PRESSURE COOK. Set the timer to 22 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Open the lid and fluff the pulao gently with a fork. Serve hot!