Step 1

Soak the brown basmati rice in cold water for 15 minutes. Drain, rinse and set aside.

Step 2

Press the sauté button, adjust the heat to high, and add the oil to the pot. Allow it a minute to heat up, then add the whole spices and stir. Once they begin to sizzle, add the meat and the onions. Stir-fry for 5-7 minutes, or until all sides of the meat have browned.

Step 3

Add the garlic, ginger, ground spices and stir, then add the rice and water to the pot. Give everything a good stir.

Step 4

Secure the lid, close the pressure valve and cook for 22 minutes at high pressure.

Step 5

Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.

Step 6

Discard the whole spices, add garnish if desired and serve.

Step 7

While the rice is cooking, melt ghee in a pan over low-medium heat on the stovetop. Add the cashews and raisins and stir-fry until the cashews begin to turn golden.

Step 8

Sprinkle the ghee-coated cashews and raisins along with the cilantro and mint on top of the biryani.