Ingredients

· 2 cups basmati rice

· 5 cardamom pods, divided

· 1 onion, peeled and halved

· 1 whole head garlic, loose skins removed

· 5 whole cloves, divided

· 2 teaspoons ground black pepper, divided

· 2 teaspoons cumin seed, divided

· 1 teaspoon salt

· 1 teaspoon white sugar

· 1 cinnamon stick

· 1 teaspoon paprika

· 1 teaspoon coriander seeds

· 3 ½ cups water

· 1 tablespoon canola oil

· 1 onion, chopped

· 1 cup carrots, chopped Julian

· 3 cloves garlic

· ½ cup raisins

· ½ cup sliced almonds

Method

Soak the rice in cold water for five minutes. Rinse until water runs clear.

Place four cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, four cloves, one teaspoon black pepper, one teaspoon cumin seeds, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.

Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about five minutes. Reduce heat to medium. Wait for two more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.

Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about seven to 10 minutes. Add carrots; cook until soft, about three minutes more. Add raisins, almonds, and strained rice. Add remaining one teaspoon black pepper, remaining one teaspoon cumin seeds, and remaining clove.

Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.

Increase heat to high and seal the pressure cooker. Cook until the first whistle, five to seven minutes. Reduce heat to medium. Cook for five minutes and remove from heat. Let rest for seven minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.