Wash and soak rice for 30 minutes.

Clean, wash, and soak bengal gram in water for at least 1 hour.

Heat oil in a pressure cooker over medium heat.

Add cumin seeds and saute until they turn brown.

Add dry red chilies and green chilies and saute for a minute.

Add the sliced onions and saute until golden brown.

Add the chopped tomatoes and saute until soft and mushy.

Add salt, turmeric powder, and biryani pulao masala; saute for a few seconds.

Drain the soaked rice and Bengal gram dal.

Add the rice and lentil to the pressure cooker along with 2 cups of water.

Stir to combine.

Close the lid of the pressure cooker, put the weight on, and cook over medium heat for one or two whistles.

Turn off the heat and let the steam escape naturally.

Open the lid of the pressure cooker, add the lemon juice, and combine.

Serve hot.