Dry roast all the ingredients given under "biryani masala" without adding any oil for three to four minutes over medium heat.
Allow it to cool and grind into a coarse powder without adding any water.
Prepare the Biryani:
Set the IP in saute mode and when hot add 3 tbsps of oil.
Then add the whole spices - bay leaf, fennel seeds, cinnamon, cloves, cardamom and fry for 15 seconds.
Then add the chopped onion and ginger-garlic paste.
Saute for 45 seconds and add the potatoes and mushrooms.
Then add the turmeric powder, red chili powder and 2 tsps of fresh biryani masala and mix well.
Then add 2 tbsps of yogurt, 1.5 tsp salt and mix thoroughly. Press Cancel and then add water, ½ tsp rose water, 1 drop of kewra essence.
Add the drained rice and gently mix.
Close the Instant Pot lid and make sure the vent is in the sealing position. Now pressure cook for 5 minutes in high pressure and release the pressure quickly after 3 minutes. (IP Formula – 5 mts manual at high pressure and QPR after 3 minutes)
Meanwhile, when the IP is doing its job, soak five saffron strands in 2 tbsps of warm milk.
Carefully open the lid after releasing the pressure and allow the biryani to cool for 5 minutes. Add the saffron milk and then fluff it up with a fork.
If you can't find kewra water or rose water, you can ignore them but add a tsp of sugar just for the flavor.
Adjust the salt and spices according to your preference.
You can make this biryani in stove-top pressure as well. In that case, do not add the pressure cooker weight initially. When the steam comes out of the vent, turn off the heat and then put on the weight. This process naturally acts as DUM for the biryani. Open the pressure cooker lid, after the pressure is all gone.