Soak the saffron strands in the luke-warm milk for atleast 20 minutes.
Wash and soak the basmati rice and soak it for 10 to 15 minutes and drain the water.
Set the Instant Pot in saute mode and when the display shows "HOT," add 1 tbsp of ghee and let it melt.
Now add the raisins, cashews, almonds and saute until the raisins become plump. Remove the nuts and raisins from the Instant Pot and set it aside.
Then add the remaining 1 tbsp of ghee and let it melt. Now add the whole spices - bay leaf, cumin seeds, fennel seeds, cloves, cardamom, cinnamon and star anise — Fry for 20 seconds.
Add the chopped onion and slit green chili and saute until the onion turns translucent.
Now add the peas, salt, and dry ginger powder. Mix well.
Then add the water, saffron soaked milk and drained rice.
Mix gently and make sure to scrape the bottom.
Press the cancel button and then close the Instant Pot lid and make sure the vent is in the sealing position. Press the “Rice” preset button and when the cooking is complete, allow the pressure to release naturally.
Carefully open the lid after releasing the pressure and allow the pulav to cool for 5 minutes. Then fluff it up with a fork.
Garnish it with the reserved nuts and raisins. Serve hot with raita and curry.
Adjust the salt and spices according to your preference.
You can garnish the pulav with pomegranate arils and cut apples also.
I used fresh peas. If you are using frozen, then thaw it to room temperature.
You skip peas or add more vegetables. But make sure to adjust the salt and spices accordingly — no change in the cooking time if you are using finely chopped carrots and potatoes.