Instant Pot Chicken Biriyani

First, marinade your chicken with the yogurt, lemon juice, salt, garlic powder, garam masala, chili powder, coriander powder, and cumin. In a separate bowl, soak your basmati rice in water until fully submerged. Set both aside for 15-20 minutes. While the chicken marinates and rice soaks, chop up the yellow onion. Get your Instant Pot on and set it to sauté mode. Add ghee and throw in your onions. Let them sauté for a couple of minutes before adding in your marinated chicken. Add in your whole spices (bay leaves, cardamom, cloves). Turn the Instant Pot to pressure cook mode and cook for 5 minutes. Once done, add your strained rice, 1 cup of water, and the saffron-infused milk. Stir it up until all the rice is fully submerged. Close the lid and pressure cook again for another 5 minutes. Now it's time to devour! Enjoy!!