Soak the brown basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
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.
Add the garlic, ginger, ground spices and stir, then add the rice and water to the pot. Give everything a good stir.
Secure the lid, close the pressure valve and cook for 22 minutes at high pressure.
Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
Discard the whole spices, add garnish if desired and serve.