Add the ghee to the pot and set to saute. When the oil is hot add the cashews and fry until golden. Remove and set aside.
Now add the cloves, cardamom pods, fennel seeds, cumin seeds, bay leaves and cinnamon stick.
Roughly chop the onion and add to the pot. Fry for around 5 minutes. Add the chili, garlic and ginger and fry for another minute.
Now chop the chicken into bite sized pieces and roughly brown.
Add the paprika, coriander powder, garam masala, turmeric and cumin. Mix to coat the chicken and season to taste.
Add the rice, but do not stir. Roughly chop the stalks of the fresh coriander and add along with the chicken stock.
Put the lid on the instant pot and set to high pressure for 7 minutes.
Leave under pressure for another 10 minutes and then do a quick release.
Remove the lid and serve with a garnish of the fried cashews and coriander leaves.