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 at least 30 minutes.
Turn the Instant Pot to Saute(Hi). After the ‘hot’ sign displays, add 2 tbsp of ghee and add thinly sliced onions. Cook stirring frequently for 10 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani.
Add 1 tbsp of ghee to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and half of the marinated chicken and the liquid from the marinade. Press Cancel. Mix well, deglazing the pot with a spatula to take out all the browning of the pot from sautéing the onions. This is an important step that will prevent the possible "BURN" signal during pressure cooking. Once all the browning on the pot is completely removed, stir in the remaining chicken.
a) For Chicken on bone - Close the Instant Pot and turn pressure valve to sealing. Select Manual/Pressure Cook and adjust the time to 4 minutes. Follow with Quick release. Mix the chicken well, once again scraping the bottom of the pot removing any food stuck to the bottom.
b) For boneless Chicken thighs - Cook on Saute mode for 2 to 3 minutes. Scrape the bottom of the pot to make sure there is no food sticking to the bottom.
Drain the rice and gently pour over the chicken. Add 2 tsp of salt. Add 3 cups of water. Close the Instant Pot and turn pressure valve to sealing. Select Manual/Pressure Cook mode and adjust the time to 6 minutes. Follow with Quick release.
Open the Instant Pot. If the top layer of the rice looks uncooked, simply fluff the top layer of the rice. Then mix the rice with the chicken on the bottom of the pan. Using a silicon spatula to gently mix will also prevent the rice grains from breaking.
Garnish with the remaining caramelized onions, saffron and cilantro. Serve with Raita , hard boiled egg and lemon wedges.
To make the raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt and mix well. Garnish with cilantro.