Soak basmati rice in enough water for 2 hours. In a large bottomed cooking vessel, add enough water to cook the rice. Bring it to a boil. Add the soaked rice, olive oil, whole spices and cook until 3/4 th done . It will take about 8 minutes. Switch off the flame and strain the water. Set the pre-cooked rice aside.
Marinate the chicken with the ingredients listed under “chicken marinade” for 3-4 hours. Set them aside.
Slice the onions finely thin (you can use a vegetable chopper), sprinkle oil and cook in the microwave for 20-30 minutes, until the brown and caramelize well. Using a 5 litre pressure cooker or any large vessel, arrange the marinated chicken as a single layer. Cover them with pre-cooked basmati rice and microwaved onions.
Mix turmeric powder with milk and sprinkle it over the rice.
Cover the vessel with layers of aluminum foil. I did three layer. Seal them tight along the edges and place a cast iron pan on top.
Cook on medium low flame for 45 minutes. Switch off the flame and let it rest for 15 minutes.
Carefully remove the aluminum foil and fluff the rice wit a fork. Mix the rice and chicken gently to combine. Serve hot with raita or chicken curry.