• Place the rice in a small bowl and gently wash the rice until the water runs mostly clear. Soak in water for 20 minutes.
• Heat water in the microwave for 20 seconds or on the stovetop till warm. Soak saffron in it. 

Stovetop Recipe:

• Heat ghee in a nonstick pan or Dutch oven over medium-high heat. Add cashews, slivered almonds, and pistachios. Sauté for about a minute until golden. Add the raisins to the pan, and sauté until they puff up. Remove the nuts and raisins together, and set aside.
• In the remaining ghee, add bay leaf, cardamom, cloves, and cinnamon. Saute for 30 seconds as their aroma releases. 
• Add onions and garlic and saute for about 3 minutes until they turn lightly golden.
• Add the rinsed rice along with salt and pepper and toast gently for 2 minutes, stirring constantly. Then add 1 3/4 cups water and saffron water. Stir it and let it come to a boil.
• Reduce the heat to low, cover with a lid, and allow to cook for 13-16 minutes or until all the water is soaked. Turn off the heat and allow to rest for another 5 minutes. Do not stir at this time.
• Fluff the rice and add the sautéed golden nuts and raisins. Serve warm! 

Instant Pot Recipe:

• Start the instant pot in Sauté mode and heat the ghee in it. Add cashews, slivered almonds, and pistachios. Sauté for about a minute until golden. Add the raisins to the pot, and sauté until they puff up. Remove the nuts and raisins together, and set aside.
• In the remaining ghee, add bay leaf, cardamom, cloves, and cinnamon. Saute for 30 seconds as their aroma releases. 
• Add onions and garlic and saute for about 3 minutes until they turn lightly golden.
• Add the rinsed rice along with salt and pepper and toast gently for 2 minutes stirring constantly.
• Add saffron water set aside and 1 1/4 cups of water. Press cancel and close the lid with the vent in the sealing position. 
• Set the instant pot in pressure cook (manual) mode for 4 minutes at high pressure. When the instant pot beeps, do a 5-minute NPR. This means letting the pressure release naturally for 5 minutes, then releasing the pressure manually. (If using sella basmati rice, pressure cook for 6 minutes)
• Open the lid and fluff the rice with a fork. Now add the toasted cashews, almonds, pistachios and raisins.
• Rice Pilaf with toasted nuts and raisins is ready to be served!

Stovetop Pressure Cooker Recipe:

• Follow the same steps as the Instant Pot recipe up to adding the rice and water, and then pressure cook for 1-2 whistles. Then let the pressure release naturally. 
• Open the lid and fluff the rice with a fork. Now add the toasted cashews, almonds, pistachios and raisins. Serve warm.