Grind the masala into a smooth paste by adding little water. Add to the chicken along with yogurt and turmeric and marinate for ten minutes.

Fry the onion till brown in the ghee. Drain the onion and reserve the ghee.

Heat a wide saucepan. Add the oil. Add the chicken with marination, fried onion and tomato with some salt and cook on closed lid on medium-high flame for 5 minutes. The stock will ooze out.

Now increase the flame to high on open and cook till the water is completely evaporated and masala coats the chicken. It is not necessary that the chicken is fully cooked.

In a pressure cooker, add the reserved ghee. Fry all the whole spices for a minute, then add the drained rice. Saute for a minute.

Add the chicken masala and water. Adjust the salt. Cook on high flame for 1 whistle, reduce the flame and cook for another five minutes.

Switch off and allow the pressure to go by itself. Fluff up using a fork and serve hot with raita and pickle!