Ginger/Garlic/Serrano Chili grind and add some olive. Toast on medium until aromatic then add 1 onion, sliced.  Medium-low covered until translucent.

Separate, 3 cups basmati, 2 cups chicken stock, 1 cup water.  Small slices of butter. Cook rice mode on instant pot - should go for 15 mins, but stopped at 7 min left. 

4tbs butter + more garlic/ginger/serrano and cook until aromatic.  add diced chicken (ca. 1lb).  Cook, then add biryani mix.  Cook for ca 5 min on medium heat, then add yogurt, 5 globs, little bit of chicken stock. cook until thick, 

Added half cooked rice on top
then layered in onions,
then added the rest of the rice on top.

Cook for 30 minutes.

1 cup Toor Dal (oily), rinsed briefly with water, add 1 can chicken stock and dilute with water to a total of 3 cups of water.  Add in two diced tomatoes and pressure cook for 20 minutes on high.

Chicken:  Add ginger/garlic/chili paste and saute in oil breifly then add 1 whole onion diced, and cook on medium/low heat until translucent.  Add in chicken, cook, covered add 1 tbs red chili powder, 1 tbs garam masala, 1 tsp salt.  Cook until done.

After lentils done, blend lentils/tomato into a fine sauce then add chicken and done.