Start by combining all the marinade ingredients along with the chicken, in a large bowl. Let the chicken marinate in the fridge for 20-30 minutes.
Let the rice soak in water for 20-30 minutes. Keep aside
Soak the saffron strands in a little warm milk. Keep aside
Turn on the Instant Pot to 'Saute' mode. One warm, add the ghee, bay leaves and the onions into the IP. Saute for around 6-7 minutes, untill onions are caramelised. Add the raisins and cashews and toast until slightly brown.
Take out half the caramelized onions with raisins and cashews and keep aside for later.
Hit 'Cancel' and add 3-4 tablespoons of water. Deglaze with a ladle, ensure that no residue is stuck to the bottom of the Instant Pot.
Add the marinated chicken to the Instant Pot, over the onions.
Cover the Instant Pot with the lid, Pressure Cook for 4 minutes, followed by a quick release of pressure.
Drain the rice that has been soaked in water and add the rice over the chicken.
Now add 1.5 cups of water mixed with little salt, and make sure that water is enough to just cover the rice + chicken. Add the soaked saffron.
Over with lid, Pressure Cook for 5 minutes. Let pressure release naturally for 10 minutes, followed by quick release of pressure.
Garnish with fresh coriander and mint, and the reserved caramelised onions, raisins and cashews.
Serve with a side of yogurt or raita (lightly seasoned yogurt).