Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.

Press the sauté button and allow the pot to heat up for a minute.

Add ghee/oil and swirl it around the pot then add the whole spices and sauté until aromatic and the cumin seeds begin to brown.

Add the rice, water and salt to the pot and mix well.

Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.

Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.

Fluff the rice with a fork and serve.