Choose the SAUTE setting and Once the pot says "HOT" Add Ghee/Oil to the inner pot of instant pot.
To the hot oil, add the whole spices- Bay leaf, Star anise, Cinnamon stick & Green Cardamom.
Add the sliced onions and brown them for 17-18 minutes till they are caramelised and look brown.(Not Black but like a goldenish to chocolate brown colour).Reserve 1/2 of the onions for later.
Next, Add the Green Chilli,Ginger and Garlic.Saute for 30 seconds and add the vegetables, give it a mix.
Sprinkle in the ground spices - Turmeric, Coriander powder, Biryani Masala.Add half the yogurt and give it a mix.
Add rest of the yogurt and mix.Add Salt to the water.
Dump in the rice along with the salted water and 1/4 Cup of coriander leaves and mint leaves.Give it a mix(Make sure all(most) rice is below the water.
Cancel the SAUTE function. Select PRESSURE COOK at LOW for 6 minutes with the Pressure valve at SEALED position.****
Let the pressure release naturally.
Open the pot, garnish with coriander and reserved onions.Serve with Raita.