Rinse and wash the rice under a cold tap until the water runs clear. Set aside.
Mix together in a small bowl the spice mixture (curry powder, coriander, turmeric, cumin and paprika).
Set the pot to saute and add half of the ghee. When the ghee is hot add around half of the onions and ⅓ of the spice mixture. Fry until crispy and golden (around 15 minutes). Remove the onions and set aside.
Now add the remaining half of the ghee. When it's hot add the rest of the onions with a pinch of salt. Fry gently for around 20 minutes until gently caramelised (use the pots saute low setting). Any burnt on bits will come off with the onions.
Add the garlic, ginger and chili. Fry for around 1 minute and then add the rest of the spice mixture followed by the chicken. Stir well and cook until the chicken is browned.
Season to taste and then add the stock and tinned tomatoes. Stir well together.
Put the rice in a container which fits inside the pot and add 700ml of cold water. Put a tall trivet in the pot and add the bowl of prepared rice.
Now put the lid on the pot and set at high pressure for 10 minutes. When the time is up, leave under pressure for another 10 minutes and then do a quick release.
Remove the lid followed by the perfectly cooked rice and the trivet.
Stir everything together and add the lime juice, yoghurt and honey.
Serve over the boiled rice with a topping of the crispy onions and enjoy.