Iin the pre-heated pressure cooker add oil and onion, saute until soft. Add the garlic and spices, and swoosh everything around for about 30 seconds. Then, add the water tomato paste and salt. Finally, add chicken pieces and coat in cooking liquid. Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 12-13 minutes at high pressure. When time is up, open the cooker by releasing the pressure. Strain out chicken pieces and place in heat-proof serving platter, and cover with foil. Pour the cooking liquids from the pressure cooker into a heat-proof 4-cup measuring cup to reach 3½ cups. If the cooking liquid does not reach 3½ cup mark add water.. If you have more cooking liquid than 3½ cups reserve it for another use. Pour the measured liquid back into the pressure cooker and add the rice. Mix. Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 3 minutes at high pressure. When time is up, open the pressure cooker with the Natural release method – move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). While the rice is cooking, slide the un-covered serving platter with chicken pieces skin-side up under broiler until the skin is brown and bubbly. Temporarily transfer chicken and cooking liquid, if any, into the foil that was used to cover it and tumble the freshly pressure cooked rice onto the platter. Now add the chicken pieces on top and sprinkle with pine nuts, raisins, fresh tomato and onion before serving. Pour any remaining cooking liquid on top. NOTE: When you pour out the meat cooking liquid in the measuring cup, you can optionally de-fat the liquid at this point. If you do, add only enough cooking liquid and water to reach 3 cups (not 3½ as directed).