I prefer the Thai "fragrant" rice.   We have a rice cooker and I have the rice/water portions down to a science.   My rice turns out perfect every single time.   I made the pilau rice last weekend as an experiment.  what I did was boiled the spices prior, strained the water, and then used the spiced water in the rice cooker in the proportions that I always use.  1 1/2 cups rice 2 1/4 cup water in the rice cooker.   I went light on the spices in the water not knowing how it would turn out.   I'll go heavier next time. 

Made this tonight for the first time.   I used CA's pressure cooker base recipe for the base along with his spice blend.   I couldn't find coconut milk powder locally so I went without.   

All I can say is wow!   This is the recipe I've been looking searching many years for.   Where I live in Oregon, USA there is a severe lack of Indian restaurants.  The closest IR is 45 minutes drive away from my city.   This is spot on to what we've had at the 4 different Indian restaurants we've been to.   

There are a few differences to how I made it.   In the states it doesn't seem like they use food dye to get that red color.   Mine ended up more like a tan/brick color.  I also may have done it different with regards to pre-cooking the chicken.  I marinated overnight with tandoori spice and yogurt.    I also sliced up some onion with red and green bell pepper which I sauteed at the beginning.  I made one mistake.  After I sauteed the onion/pepper I didn't let the pan cool a little before adding the ginger/garlic and adding the spice.  I burned them a little which made it slightly bitter.   

I've ordered some coconut milk powder on Amazon so I'm looking forward to another go next weekend.   

Thanks to everyone here that shares their knowledge. 

My wife loved dinner by the way,. Tikka Masala is her favorite dish.