Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
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 onions. Stir-fry for 5-7 minutes, or until the onions begin to brown.
Add the garlic, ginger, ground spices and stir.
Add rice, vegetables and water to the pot and stir (the veggies don’t have to be submerged, they will cook in the steam).
Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
Naturally release pressure for 5 minutes, then open the valve to release remaining pressure.
Add the cilantro and mint and ghee coated cashews and raisins if using. Mix well and serve.