Strain the rice in a colander making sure water drains out completely, set it aside.
Heat oil or ghee or both together in the inner pot of an IP on sauté mode.
Once it displays hot, add cumin seeds, fennel seeds, and bay leaf, fry for few seconds until aromatic, do not burn.
Add sliced onions and sauté until it just starts picking up golden colour.
Add chicken and sauté and sauté for 1 minute.
Then, add slit green chlies, chopped tomatoes, ginger paste and garlic paste. Sauté for 1-2 minutes.
Add salt, coriander powder, ground spice powder, chopped coriander leaves and mint leaves. Mix well seconds and sauté for a minute.
Now, add well whisked yogurt, lemon juice and curry leaves, mix.
Add ½ cup of water, cover the pot with IP glass lid or any fitting lid and allow it simmer for 3-4 minutes.
Now, add strained rice and gently give a stir.
Add 2.5 cups of water from the side of the pot and be sure that water covers the rice from the top.
Seal the pot with IP lid, cancel sauté and press manual or pressure cook, and pressure cook on low for 6 minutes with pressure valve in sealing position.
Once the IP beeps, follow quick release and then open the pot. Sprinkle brown onions and cover the pot with glass lid and let it rest for 5-7 minutes
Gently fluff up the rice using fork or silicone spatula. Dish out and serve it with raita of your choice.