Take an instant pot. Add oil and sauté onion. Now add basmati rice, Everest Royal Garam Masala, broth, garlic, raisins, almonds and Everest Cumin Powder.
Close the lid and set the vent to sealing so that no air will release during the cooking process.
Set Instant Pot to manual, 4 mins, and high pressure.
Let the Instant Pot release pressure naturally. Once the valve drops, open the lid and fluff the rice with a fork. The texture of the rice should have a bite to it versus “mushy”.
