Heat ghee and oil in the pressure cooker. Add the whole masalas and fry till a nice aroma comes.
Add the onion and saute till almost brown.
Add the ginger and garlic pastes and cook till the raw smell is gone.
Add in the masala powders and salt and saute for a couple of hours.
Now add the tomatoes and cook till the tomatoes are mushy.
At this stage add in the chicken. Cook the chicken till stock starts coming out of it.
Slit the chillies, add the coriander leaves and give it a mix.
Now add the rice and the water, close the lid of the cooker.
Cook on high flame for one whistle, reduce the flame and leave for around 10 minutes.
Switch off the flame and allow the pressure to go by itself.
Fluff up the rice before serving. Serve warm with some raita!
If cooking in an open pan, add around 1.5 cups of water for 1 cup of rice. I added only 1 cup of water for pressure cooking, as the stock from the chicken and the liquids from the tomato compensated for the lack of water and cooked the rice perfect.