In a mixing bowl, add cleaned lamb with the ingredients mentioned above for marination and mix well. Keep it aside for at least 20-25 minutes in the fridge.
Wash and soak basmati rice in enough water for 30 minutes. Once 30 minutes is done drain water from the rice and keep it aside.
Place the inner pot inside the Instant Pot. Switch on the sauté mode. Once the inner pot is hot, add oil.
Add shahi jeera, cloves, cinnamon, cardamom and bay leaf. Stir it.
Next, add chopped onions and fry until the onion turns translucent.
Now add ginger garlic paste and sauté until the raw smell goes out. Add chopped tomatoes and cook until they become mushy.
Then add marinated chicken and sauté for a few 3 to 5 minutes. Cover and cook for 2-3 minutes. Remove the lid and saute well.
Add 2 cups water and give a quick mix. Then add salt according to your taste.
Cancel the sauté mode. Close the lid and keep the valve in sealing mode.
Select pressure cook mode and set to high pressure for 15 minutes.
Once the cooking is done, allow pressure to release manually.
Open the lid and strain the gravy from the lamb into a separated bowl and keep aside. Now again place the inner pot with lamb pieces and switch on the saute mode(Low).
Then add the soaked rice to the pot. Gently mix the rice without breaking the grains.
Add 3 cups of lamb gravy which we kept aside along with 1 cup water and give a quick mix. (NOTE: For 3 cups of rice we are using 4 cups of liquid))
Add coriander, mint leaves and mix well. Check the seasoning and add salt if needed.
Cancel the sauté mode. Close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes.
Once the cooking is done, allow 10 minutes and release the pressure manually
Gently fluff the rice with a spoon or fork. Enjoy tasty and delicious lamb biryani with raita.