Afghani (Kabli) Pulao - cooking recipe

Ingredients

2 cups sella basmati rice
3 1/2 cups water
2 whole onions
1 head garlic
3 garlic cloves
1/2 cup sultana raisin
1/2 cup slivered almonds
1 cup julienne carrot
1 cinnamon stick
5 cardamom pods
5 cloves
1 teaspoon coriander seed
2 teaspoons black pepper
1 teaspoon paprika
2 teaspoons cumin seeds
1 teaspoon salt
1 teaspoon sugar

Preparation

Soak the rice in cool water and rinse a few times till the water runs clear.
Add 1 whole onion skin removed and cut in half to pressure cooker, add 1 whole garlic head most layers of skin removed, add cinnamon stick, 4 cardamom pods lightly crushes in mortal and pestle, add 4 cloves, coriander seeds, 1 tsp black pepper, paprika, 1 teaspoon cumin seeds, salt and sugar. Seal lid on pressure cooker and turn heat to high. Cook till pressure cooker whistles once then turn heat to medium. Wait for 2 more whistles then turn off the heat.
While broth is cooking chop the other onion. Julienne the carrots. Rinse the rice a few more times.
Once pressure has released open the pressure cooker and strain the broth into a bowl and set aside. Clean out the pressure cooker then add 1 tablespoon canola oil And saute the chopped onion in it till carmelized. Add the carrots and sauteed till soft. Add the raisins, almonds and the strained rice. Add the remaining teaspoon of cumin seeds and black pepper. Add the remaining 1 clove and 1 cardamom crushed to a powder. Mix all together in the pressure cooker then add the broth. If the rice is soft to taste at this point then only add enough water to just cover the rice, if the rice is still hard the Add enough water to go 1 centimetre above the rice. Turn on high. Seal the pressure cooker then wait for the first whistle. Once it whistles turn the heat down to medium and cook 5 minutes then remove from heat. Wait 7 minutes then release the pressure. Remove rice from pot to stop from over cooking.