Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
Press sauté, add the ghee or and once it melts, add the cashews and raisins. Stir-fry for 1-2 minutes, or until the cashews turn golden. Remove and set aside to be used later as garnish.
Next add the onions and whole spices. Stir fry for 10-12 minutes, or until the onions start to brown.
Add the garlic, ginger, Serrano pepper, curry leaves, stir, then add the tomato and ground spices. Stir-fry for 3-4 minutes, or until the tomato begins to break down.
Add the rice and water, stir, then add the shrimp.
Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
Garnish with cilantro, mint and ghee-coated cashews.