1. Combine marinade ingredients and chicken in a large Ziploc bag or storage container. Mix well and refrigerate for at least an hour, but overnight if possible.

2. When ready to cook, set instant pot to SAUTE setting and add the ghee. Once melted, add in onions and cook for 10 minutes or until softened and caramelized. Remove half the onions and set aside.

3. To the remaining onions, add the cinnamon, bay leaves, cardamom, cumin seeds, black peppercorns and cloves and sauté for 30 seconds or until fragrant, stirring often to avoid burning.

4. Add the chicken along with its marinade to the instant pot. Stir and sauté for 3-5 minutes, then hit CANCEL on the instant pot. Spread the chicken out evenly across the bottom of the instant pot before topping the soaked rice, being sure to spread it out evenly again. Pour 1 cup of water gently over the top, then place the lid on the Instant Pot and cook on HIGH for 4 minutes. Once finished, let the instant pot release naturally for 10 minutes, then release the rest of the pressure manually.

5. Top the biryani with the reserved caramelized onions and chopped fresh cilantro leaves and serve!