Rinse and drain the basmati rice.

Heat ¼ cup of oil in a large Dutch oven or stockpot on medium-high heat. Add diced onions and sauté, stirring occasionally. (Instant Pot: Use the Sauté setting and set it to More mode. Once the display reads HOT, add ¼ cup oil followed by the diced onions.)

When the onion turns translucent (5–10 minutes), add rice, 2 tsp salt, 2 tsp cumin, 1 tsp cardamom, and 4 cups water, in that order. (Instant Pot: Use just 3 cups of water and also add vegan lamb at this stage, if using.)

Cover the pot and let it come to a boil. (Instant Pot: Use the Pressure Cook setting on High Pressure for 3 minutes.)

Once boiling, give everything a stir to ensure no rice grains have stuck to the bottom. Add the vegan lamb to the center of the pot. Cover again, turn the heat down to low, and continue to cook for 15 minutes.

After 15 minutes, remove from heat and set aside, covered, for another 10 minutes. Meanwhile, prepare the toppings by following the steps below. (Instant Pot: Once the Instant Pot turns off, allow the pressure to naturally release for 10 minutes.)

Julienne the carrots into fine matchsticks and slice the almonds and pistachios into slivers.

In a small saucepan on medium-high heat, fry the carrots, sultanas, almonds, and pistachios in 3 tbsp of oil until most of the oil is absorbed (3–5 minutes).

Mix in the sugar and cardamom, then pour the mixture (including excess oil) evenly over the rice.