Press saute mode on your instant pot and heat ghee and oil. Once the oil gets hot add bay leaf, cloves, cinnamon, star anise and cumin seeds. Saute for 30 seconds.
Add the sliced onion and saute till the onions turn soft and light brown. Its important to saute the onion till pale brown before adding the other ingredients. Add the chopped green chili, ginger -garlic and saute for a minute
Add the chopped tomato and cook for a minutes. Add the powdered spices and salt. Saute for 45 seconds.
Cancel the saute mode and add the yogurt. The heat in the instant pot will cook the yogurt
Add mint, coriander and the drained rice. Give a mix
Add water and mix it well making sure you deglaze the pot.
Close the lid and adjust the vent to the sealing position. Pressure cook on high for five minutes. After the instant pot beeps, wait for 10 minutes and release rest of the pressure
Add the saffron milk and gently fluff the rice. Cover and let the rice rest for 5 minutes. Plain biryani is ready to be served.