Start the instant pot in saute mode and heat oil in it. Add cumin seeds and saute for a minute until they sizzle.
Add all the whole spices and saute for 30 seconds. Add sliced onions and sauté for about 6 minutes until they have the golden brown color. You can save some to garnish if you like.
Add ginger, garlic and sauté for 30 seconds. Press cancel and turn off the saute mode. Add all the vegetables, yogurt and spices. Mix well and scrape anything stuck to the bottom of the pot.
Now spread the veggies at the bottom of the pot. Top with mint leaves, and half of the fried onions. Do not mix.Now spread the rice evenly over the veggies. Sprinkle saffron milk on top of the rice. Do not mix.
Open the pot and fluff the rice gently with a fork. Top the biryani with the remaining fried onions and cilantro leaves. Top with reserved cashews and raisins. Cover with the lid and let it rest for 5 more minutes. Serve hot with yogurt or raita and a squeeze of fresh lemon juice.