Pick and rinse basmati rice well. Change water and rinse thrice to remove starch as much as possible. This step yields fluffy non sticky cooked rice.
Soak for 15 minutes, drain and spread on a plate.
Place the inner pot or insert in your instant pot and switch it on. Press saute mode and set the timer for 8 minutes.
Once the display shows hot, your pot is ready to cook.
Add 2 tablespoons oil and fry the whole spices for 2 minutes.
Add the drained rice and saute very well for next 6 minutes until all the moisture in the rice is leaves. You don’t have to keep sauteing for 6 minutes continuously though, just leave the rice in saute mode and keep an eye.
Now add 2 cups water to the sauteed rice. Also add 1/4 saffron threads and salt to taste. Mix gently.
Close the instant pot, set pressure valve to seal.
Press pressure cooker/manual button and set the timer to 5 minutes. You can also cook for 4 minutes but as I said above, I prefer to cook the rice perfectly to ensure proper digestion.
After five minutes of pressure cooker, let the pressure settle down on its own.
Open your instant pot and fluff the rice gently.
Add fried onions, fried cashews and raisins. Mix well.
Serve immedietly topped with more nuts and pomegranate jewels.