Wash and soak the rice in water.

Slice the onion.

Mince the ginger and garlic.

Cut the chicken into strips.

Add the ginger-garlic paste, yogurt, chilli flakes, garam masala and salt. Saute for 4-5 minutes adding a few splashes of water to keep the masala from drying out.

Add the chicken and half a cup water. Saute the chicken in the masala for 3-4 minutes or until it becomes whitish in color.

Add the rice and the water in which it was soaked. Mix everything well. Then cancel the saute mode and switch on the pressure cooking mode (manual in some models). Make sure the vent is in the sealing position.

Pressure cook on high pressure for 4 minutes. Once the timer beeps, release pressure after 5 minutes.

Heat the oil in a saucepan and add the onions. Fry until reddish brown. Keep stirring frequently to prevent uneven browning.

When the onions caramelize, add the ginger-garlic paste, yogurt, chilli flakes, garam masala and salt. Saute for 4-5 minutes adding a few splashes of water to keep the masala from drying out.

Add the chicken and half a cup water. Saute the chicken in the masala for 3-4 minutes or until it becomes whitish in color.

Add the rice and the water in which it was soaked + half a cup extra water. Mix everything well and cook on high until the liquid starts bubbling. Then lower the heat and leave the pulao to simmer for 10 minutes or until most of the water has been absorbed by the rice. Cover with a lid and let it rest for another 5-10 minutes before serving.