Clean and wash the meat well. Strain the water completely and add it into a bowl.
Add ginger paste, garlic paste, curd, salt and lemon juice.
Mix well, cover and allow it marinate for at least an hour or two under refrigeration.
Once the meat is ready to cook. Clean wash and soak rice for 15 minutes. Now, switch on the IP and place the steel insert.
On sautè mode, heat oil or ghee or a mix of both.
Add cumin seeds and allow it to crackle. Then add the remaining whole spices - bay leaves, cinnamon sticks, green cardamom, star anise, cloves, black peppercorns. Fry for few seconds.
Add sliced onions and sauté until soft and pink.
Then, add sliced tomatoes and sauté for a minute until soft.
Add marinated meat and sauté for 2 minutes.
Then, add Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, green chilies and garam masala powder. Sauté for a minute.
Add half cup of water and mix.
Close the pot with lid, sealing the pressure valve and manual/pressure cook on high for 15 minutes.
Clean, wash and soak rice for 15 minutes. Then strain and set it aside.
Once the IP beeps, allow the natural release of pressure for 5-7 minutes and then do quick release.
Top the cooked meat with caramelised onions or golden fried onions, saffron soaked, chopped mint and coriander leaves.
Layer the strained rice and spread evenly. Add remaining 2.5 cups of water from the sides and add salt to taste.
Cover the lid of the pot with valve in sealing position and manual/pressure cook on Low for 6 minutes.
After IP beeps, quick release the pressure, open the pot lid, cover the pot with IP glass lid or any fitting lid and allow it to rest for 5 minutes.
Gently, fluff up the rice with fork or spatula. Dish out and serve with raita of your choice.