Step 1

Combine the ingredients for the marinade in a mixing bowl, then coat the chicken evenly; cover and refrigerate for at least 30 minutes.

Step 2

Wash the rice until water runs clear, then soak it for at least 20 minutes. Set it aside.

Step 3

Warm three tablespoons of ghee in an Instant Pot in saute mode. Add the onion and cook until they brown and caramelize.

Step 4

Remove half of the cooked onion and set it aside.

Step 5

Stir in cumin seed, green cardamom, and star anise; cook for 30 seconds until it becomes aromatic.

Step 6

Arrange the chicken and the excess paste into Instant Pot, then add the remaining dry spices. Fry the mixture for 3 minutes; stir often to prevent burning. Then, add two to three tablespoons of water to deglaze the pot.

Step 7

Stir in the salt and bay leaves. Secure the lid and cook on manual high pressure for 4 minutes with quick release.

Step 8

Drain the soaked rice and add 1 cup of the rice to a rice cooker or saucepan to cook separately along with 1 cup of water. Add the remaining 2 cups of rice, salt, and 2 cups of water to the Instant Pot. Stir to release anything stuck on the bottom. Secure the lid and cook on manual high pressure for 8 minutes with quick release.

Step 9

To serve, layer the biryani mixture from the Instant Pot onto the bottom of a serving platter, followed by a layer of plain basmati rice and reserved fried onions. Repeat this process with the remaining ingredients.

Step 10

Garnish with a final layer of fried onion, fresh cilantro, and green chilies. Serve with raita, and enjoy.