Rinse and drain the brown basmati rice thoroughly 2 times. Add 2 cups of warm water and soak the rice for 3 hours.
Make Marinade by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for 2-3 hours
After about 2-1/2 hours, turn Instant Pot to Saute(Hi) mode. After the ‘hot’ sign displays, add 1 tbsp of ghee and add thinly sliced onions. Cook stirring frequently for 15 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani.
Add remaining 1 tbsp of ghee to the IP with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and marinated chicken. Mix well and deglaze the pot with the liquids from the marinade. The deglazing step is important and will help take out the browning of the pot from sautéing the onions.
Drain the rice and gently pour over the chicken. Spread the rice evenly over the chicken. Add 1-1/2 tsp of salt. Add 1 cup of water.
Using a spatula, evenly spread the rice under water and gently push all the rice from the sides of the pot under the liquids.
Close Instant Pot and turn pressure valve to sealing. Set to Manual mode for 10 mins.
Allow Natural Pressure Release. Once the pin drops, open the Instant Pot and gently fluff the top layer of the rice, if it looks slightly uncooked, simply close the instant pot and leave the Instant Pot on the keep warm mode for another 10 minutes.
Gently fluff and mix the rice with the chicken on the bottom of the pan.
Garnish with the remaining caramelized onions, saffron and cilantro.
Serve with Raita (Onions and tomatoes mixed in yogurt), hard boiled egg and lemon wedges.