Rinse and wash the rice under a cold tap until the water runs clear. Set aside.
Set the pot to saute and add the oil.
Add the onions and fry until softened (around 3 minutes).
Now add the garlic and ginger followed by the chicken which needs to be roughly browned (around 3 minutes).
Add all of the other ingredients except the coriander (cilantro).
If you are doing pot in pot rice, add a tall trivet followed by the rice in a suitable container. Add the water and salt to the rice.
Put the lid on and set to high pressure for 8 minutes. When the time is up, leave under pressure for a further 8 minutes.
After the pin has dropped, remove the rice and the trivet.
Stir the curry and serve over the rice with a garnish of coriander (cilantro).