Soak the basmati rice in cold water for 1 hour. Drain, rinse and set aside.
Press the sauté button, then add the ghee. Once the ghee melts, add the whole spices to the pot. As soon as the spices begin to sizzle, add the raisins and give them a stir, then add the rice, water and saffron.
Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
Open the valve to quick release any remaining pressure.
Add the pineapple chunks, grated coconut, lemon juice, 2 tablespoons of water and mix well. Carefully pour the sugar on top of the rice, making sure it doesn’t get on the edges of the steel pot. Do not mix the sugar into the rice.
Secure the lid, close the pressure valve and cook for 1 minute at high pressure.
Naturally release pressure.
Mix well, garnish with chopped pistachios and serve.