Step 1

Add chicken in a bowl with all the marinate ingredients. Mix well and refrigerate it for 30 minutes (or up to 8 hours).

Step 2

Add the milk to a small bowl and warm it in the microwave. Add the saffron strands to it. Keep aside.

Step 3

Start the instant pot on sauté mode and heat it. Add ghee, and then the cashews, raisins and saute them for about a minute until they are lightly golden. Take out and reserve for later.

Step 4

Add in the sliced onions. Cook them for about 10-12 minutes until onions caramelize. Stir frequently, so they don't stick to the bottom. Take out half of the caramelized onions.

Step 5

Add the whole spices and saute for 30 seconds. Add the marinated chicken. Mix well and saute for about 3 minutes minutes. Make sure to deglaze the pot well. Then spread the chicken evenly on the base of the pot.

Step 6

Spread the rice evenly over the chicken. Spread the saffron soaked in milk on top of the rice. Then add the 1 cup of water to the pot. Close the lid with vent in sealing position.

Step 7

Change the instant pot setting to manual or pressure cook mode at high pressure for 4 minutes. When the instant pot beeps, do a 10 minute NPR. Let the pressure release naturally for 10 minutes, then quick release the pressure manually.

Step 8

Garnish with the reserved caramelized onions, cashews and raisins. Garnish with chopped cilantro leaves. Serve chicken biryani with raita.