Combine yogurt, coriander powder, ginger garlic paste, red paprika powder, Garam Masala, lime juice, and one teaspoon salt in a bowl. Stir until well mixed, then add the chicken. Cover and place in the refrigerator to marinate for 1 hour.
Use a fine mesh colander to rinse the rice 3-4 times or until the water runs clear. Immerse the grains in water and soak for 15 minutes.
Meanwhile, turn on the sauté function of the instant pot and melt the butter. Add the cumin, bay leaves, black and green cardamom, cinnamon stick, black peppercorns, cloves, and mace.
Once the spices are fragrant, add sliced onions and sauté them for 5-6 minutes until they are caramelized.
Stir in the marinated chicken and cook until the outside of the chicken is no longer pink.
Add chopped mint and cilantro along with the drained, soaked rice and mix thoroughly.
Pour in the water, along with one teaspoon salt, saffron soaked milk, and Kewra water.
Cancel the sauté function. Close and seal the lid and set it to High Pressure for 6 minutes, followed by a quick release of pressure.
Stir to mix everything together and serve with Cucumber Raita - a spice and crunchy vegetable-infused yogurt.