Heat the ¼ cup oil
Slice the onions into thin semi circles and cook until they're a deep medium brown.
Add the garlic paste and crushed ginger paste and saute for 30 seconds to 1 minute.
Add the rinsed and drained chickpeas along with the salt, coriander powder and water and cook on high for about 10 minutes to make a thick gravy.
Dry roast the pine nuts in a nonstick pan and set aside to use later.
Take the peppercorns, cloves, cinnamon stick and black cumin seeds and tie in a small piece of cheesecloth to make a spice pouch (SEE NOTES)
Add the chickpea gravy, 5 cups of water, 4 cups of rinsed and drained Sela Basmati rice, the spice pouch, ½ cup shredded carrots and ½ cup of raisins to your Instant pot.
Seal and cook on High Pressure for 4 minutes with a 15 minute release.
Open the lid carefully, fluff the rice, plate it and sprinkle with the toasted nuts and serve!