Prep WorkWarm tablespoon water and soak saffron.
Rinse rice 3-4 times and soaks it in water for 15 minutes. Drain for 15 minutes.
Cooking instruction using Instant PotStart the Instant Pot in the saute mode. Add ghee and let it melt and heat up.
Fry pistachios and raisins. Drain and keep them aside for garnish.
Into the same hot ghee, add the cloves, cardamom pods, cinnamon stick, and bay leaf and fry for a few seconds till aromatic.
Add the washed and drained rice, lemongrass, and ginger garlic paste and saute for a minute. Press"Cancel" to switch to another mode.
Add the coconut milk, water, soaked saffron (along with the water), and salt. Cover and secure the Instant pot lid. Vent into the SEAL position.
Pressure cook (or manual mode in older models) on HIGH for 5 minutes. When the timer has beeped, natural pressure release for 10 minutes and then release any remaining pressure manually (Quick-Release).
Open the Instant Pot lid and fluff gently with a fork. Transfer to a serving bowl.
Serve hot garnished with pistachios and raisins.