• I use the cup that comes with the rice cooker. The cup is usually slightly smaller than the standard U.S. measurement cup. Whatever cup you use, use the same one to measure the rice and the liquid
• Rinse the rice in several changes of cold water to remove excess starch, which helps to keep the grains separate and the rice pilaf won't be sticky. Drain in a mesh strainer to make sure the water is drained off completely
  

Prepare caramelized onion:

• Preheat a large heavy-bottom pot and add 2 Tbsp of cooking oil and cook the onion over low to medium heat and let it slowly caramelize into beautiful dark brown color.
  
• This may take about 30 minutes or longer. Take care not to burn them. Remove it from the pan and set aside.
  

Prepare the rice:

• If you are using Instant Pot pressure cooker, you can do the steps below in the inner pot of Instant Pot. So all will be in one pot. You can even caramelize the onion in the Instant pot too.
• In the same pan add 1 Tbsp of cooking oil, add cloves, cardamom pods, cinnamon stick, cumin seeds and cook over medium heat until fragrant.
  
• Add the chicken pieces and cook until they turn opaque. Add the basmati rice and stir to mix everything and cook for another minute.

If cooking with Instant Pot pressure cooker:

• Add the chicken stock and salt. Give it a good sitr. Close the lid. Turn the steam release valve to "sealing". You can use the "rice" setting, which takes about 12 minutes of cooking on low pressure. Just push the rice button and it will do its own thing
  
• You can also use a "pressure cook" function. Just press "pressure cooker" and set on "high pressure" and set the timer to 1 minute. Then natural release. Let the pressure valve collapses on its own. Then unlock the lid
• Whichever method you are using, when it's done cooking, unlock the lid.
  
• If you are using leftover cooked chicken, add them here and use a rice paddle to fluff the rice and chicken. The residual heat will warm up the chicken
  

If cooking with rice cooker:

• Transfer to the rice cooker. Add the chicken stock and salt. Give it a good stir. Close the lid and use the regular rice setting to cook the rice
• When it's done, wait 10 minutes and then open the lid to fluff the rice using a rice paddle (so it won't scratch the inner pot of your rice cooker). If you used leftover cooked chicken, you can add them in and fluff it with the rice

If cooking on the stove:

• If not using the rice cooker, cover the pot with a tight-fitting lid and let it cook on low heat for about 20 minutes. Turn off the heat and let it rest for 15 minutes or longer. Uncover and fluff the rice with fork. If you used leftover cooked chicken, you can add them in and fluff it with the rice

Just before serving:

• Top with the caramelized onion and garnish with some cilantro leaves. Serve with other dishes as part of multi-course meal