In a pan put oil, ghee and when hot add the cinnamon sticks, shajeera, cloves, cardamom, and bay leaves. Fry for a minute. Then add the onions, green chilies, ginger, and garlic and half the salt you think you will need.

When the onions are light brown, add pudina and coriander and fry for another one to two minutes. Now add the half cup of soaked basmati rice to this and mix well. Add rest of the salt to taste.

Add 1 cup of water. Add the saffron water. Now load on to a tiffin box in to the Instapot.

Mix the chopped tomatoes, chopped cilantro, the nuts powder, salt and jaggery (optional) and load on to the instapot tiffin carrier.

Load the tiffin carrier in instapot and press the rice button (usually 12- 13 minutes).

Take out when cooked and off.

Pack in to your lunch box.

You can take yogurt in the lunch box and add it to tomato chutney to make dahi/tomato/cilantro chutney and eat with the mint biryani.

Here I am packing homemade yogurt also.

You can eat the mint biryani with tomato chutney. You can take 3 tablespoons and add it to the yogurt for raita chutney.