Turn the Instant Pot to Saute mode and heat half of the ghee.
Add onions and saute for 10 minutes, stirring frequently until the onions are caramelized. Take out half of the onion and reserve for garnishing the biryani.
Wash and soak the rice for 20 minutes. Drain after 20 minutes and keep aside.
Add remaining ghee to the Instant Pot with half of the caramelized onions already in the pot. Add drained chickpeas, ginger, garlic, chilies, turmeric, red chili powder, garam masala, salt, and water. Mix well.
Close the Instant pot and turn the pressure valve to sealing. Pressure Cook for 20 minutes followed by a quick release.
Stir the chickpeas well. Spread the chopped mint and cilantro evenly over the chickpeas. Add drained rice, salt, and water. Make sure all the rice is under the water. Close the Instant Pot lid with the pressure valve to sealing. Pressure Cook for 6 mins. Allow 5 mins natural pressure release.
Open the Instant Pot and garnish with the reserved caramelized onions and cilantro. Gently fluff the rice.
Serve with cucumber raita and lime wedges.