Make marinade by mixing garam masala, ginger paste, garlic paste, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt, and salt. Pat dry the chicken with paper towel and make sure its completely dry. Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes.
While the chicken is marinating, wash and soak the basmati rice in water. Keep aside for 20 minutes.
Turn Instant Pot to Saute(Hi). After the ‘hot’ sign displays, add 2 tablespoons 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 1 tablespoon of ghee to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy biryani, add sliced jalapeño. Add bay leaves and marinated chicken. Mix well.
Close Instant pot and turn pressure valve to sealing. Set Instant Pot to Manual mode for 4 mins. Follow with a quick release. Give the chicken a quick stir.
Drain the rice and gently pour over the chicken. Add 2 teaspoons of salt. Add 3 cups of water. Close Instant pot and turn pressure valve to sealing. Set Instant Pot to Manual mode for 6 mins. Follow with a quick release.
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.