Step 1

Turn the Instant Pot to Saute mode and heat half of the ghee.

Step 2

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. Note: You can also use the air fryer for this step to make golden fried onions.

Step 3

Add the remaining ghee to the Instant Pot with half of the caramelized onions already in the pot. Add bay leaves, cumin seeds, and black pepper, and saute for 30 seconds.

Step 4

Add drained chickpeas, ginger, garlic, chilies, turmeric, red chili powder, garam masala, salt, and water. Mix well.

Step 5

Close the Instant pot and turn the pressure valve to sealing. Pressure Cook for 20 minutes.

Step 6

Wash and soak the rice for 20 minutes. Drain after 20 minutes and keep aside.

Step 7

Quick release the pressure after the pressure cooking cycle completes.

Step 8

Open the Instant Pot and stir the chickpeas well. Spread the chopped mint and cilantro evenly over the chickpeas.

Step 9

Add drained rice, salt, and water. Gently push all the rice under the water. Close the Instant Pot lid with the pressure valve to sealing. Pressure Cook for 6 minutes. Allow 5 minutes of natural pressure release.

Step 10

Open the Instant Pot and garnish with the reserved caramelized onions and cilantro. Gently fluff the rice.

Step 11

Serve with cucumber raita and lime wedges.