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.
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.
Take out half the caramelized onions and keep aside for later.
Hit 'Cancel' and add 3-4 tablespoons of water. Deglaze with a ladle or spatula, ensure that no residue is stuck to the bottom of the Instant Pot.
Add the marinated chicken to the Instant Pot.
Pressure Cook for 4 minutes, followed by a quick release of pressure.
Add the soaked rice, drained of all water.
Now add 1.5 cups of water, and make sure that water level covers the contents of the Instant Pot.
Pressure Cook for 5 minutes. Let pressure release naturally for 10 minutes, followed by quick release of pressure.
Add saffron-soaked milk, fresh chopped coriander and reserved onions. Mix gently before serving.
Serve with a side of yogurt or raita (lightly seasoned yogurt).