Instant Pot Pour and Cook Chicken Biryani

Name: Instant Pot Pour and Cook Chicken Biryani
Cuisine: Moroccan, Mediterranean, Southern, European, Greek, American, African
Ingredients: 2 pounds boneless and skinless chicken thighs (leave whole); 2 cups long-grain basmati rice (rinsed (we’re cooking longer, no need to soak)); 2 cups water; 1 cup whole milk greek yogurt; 1 onion (diced); 3 tablespoons minced garlic or paste; 1 tablespoon minced ginger or paste; 1 –2 green chilis (minced, to taste); 4 teaspoons coriander powder; 4 teaspoons paprika or Kashmiri chili powder; 4 teaspoons salt; 2 teaspoons garam masala; ½ teaspoon black pepper; ½ teaspoon ground cumin; ¼ teaspoon cayenne (to taste); ½ teaspoon turmeric; Cilantro (chopped, to taste); Mint (chopped, to taste); 2 tablespoons ghee; ⅓ cup of halved cashews; 2 tablespoons golden raisins