Soak the rice in water with green cardamom, cloves, and cinnamon for 20-30 min.
In a small bowl, prepare marinade using yogurt, biryani masala, garam masala, finely chopped garlic and ginger, lemon juice, chopped cilantro, mint, and salt. In a large mixing bowl, mix this marinade with chicken and keep it aside. Save some fresh herbs to use later on.
Heat oil or ghee on high saute mode in the Instant Pot.
Saute sliced onions for about 10 mins or until golden brown in color.
Add marinated chicken and cook for about 10 min.
Add soaked rice along with water and spices. Gently mix with chicken.
Then add chopped tomato, a few threads of saffron (optional), remaining chopped mint, and cilantro.
Cover the pot, turn off the saute mode and cook the mixture on LOW PRESSURE for 5 min. Once the timer is off, release the pressure and keep the biryani covered for 20 min to develop the flavors. Do not open the lid after releasing the pressure. Serve warm.