Set the Instant Pot in the saute mode and when the display shows "HOT, add the ghee and let it melt.
Then add the cashews, raisins and saute for 20 seconds. Immediately, add the bay leaf, cinnamon stick, cardamom, ginger, and cloves. Cook again for 20 seconds.
Add the water and now add the sugar, salt, turmeric, and saffron strands.
Let the sugar dissolve and then add the rice. Mix gently.
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.
Serve it hot with a dollop of ghee and milk or with any spicy curry.
You can adjust the salt and sugar according to your preference. I made it sweeter and reduced the salt. But you can add up to ¾ tsp of salt if you are planning to serve it with dal or mild curries. Also, you can add one green chili.
Ginger is optional, but it adds good flavor.
If you can't source Gobind Bhog rice, then you can use the regular basmati rice or if you seeraga samba you can use that as well.