Thoroughly wash the rice and soak it in water for 15-25 minutes (see notes). Then drain. I usually start pulao preparation while the rice is soaking.
Select the high Sauté setting on the Instant Pot. Once hot, add the oil, ghee, and thinly sliced onion. Sauté, stirring often, until the onions are golden brown, about 8-10 minutes. Deglaze the pan with a tablespoon of water. The color of the onions will determine the color of the rice so you want to get them even and golden brown.
Add the whole spices, garlic, and ginger and sauté for another minute or until the raw smell disappears. Add the chicken and ¼ tsp of the salt and continue to sauté for 2-3 minutes until the color of the chicken changes. Add the tomato and green chili pepper and sauté until the tomato softens, about 2 minutes.
Add the rice, remaining salt, and water and stir to combine. Scrape the sides of the pot and gently press down the rice to make everything is submerged in the water.
Cancel the Sauté setting, secure the lid, and set the Pressure Release to Sealing. Pressure-cook on high setting for 6 minutes. Let naturally release for 15 minutes. Then manually release any remaining pressure by moving the Pressure Release to Venting. Fluff with a fork. Sprinkle the cilantro/mint over the top and serve with raita or yogurt.