Put your pressure cooker on medium high heat and add the oil. Once the oil is hot, add the sliced onion and saute for 3 minutes.
Add the chopped tomatoes, turmeric, coriander powder, red chili powder and salt. Saute for 3-4 minutes until the tomatoes are mushy.
Drain all the excess water from rice and add it to the pressure cooker. Add the potatoes, along with 2 cups (500 ml) of water. Mix everything well.
Seal the pressure cooker with a lid and turn the heat to medium low. Let it cook for 30 minutes.
After 30 minutes are over, turn the heat off and leave it to rest for 5 minutes. Then release the pressure.
Open the lid and add the chopped dill. Mix gently to incorporate. If the rice looks wet, leave it open (heat turned off) for a few minutes. Rice will absorb the excess liquid.