Afghani Kabli Pulao

1. Make the broth: Place halved onion, garlic head, cinnamon stick, cardamom pods, pepper, cumin seed, salt, sugar, paprika, coriander seeds, and cloves into a pressure cooker. Pour in water to cover.

2. Close the cooker securely and place the pressure regulator over the vent according to manufacturer's instructions. Set to high and heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce to medium and cook for 20 minutes. Let the pressure release naturally, about 10 minutes. Unlock the lid and remove.

3. When the broth is almost finished, start the rice: Soak rice in cool water for 5 minutes, then rinse until water runs clear.

4. Strain cooled broth into a bowl. Clean out the pressure cooker, then place over medium heat and add oil.

5. Add onion and garlic to the cooker; cook and stir until softened and browned, 7 to 10 minutes. Stir in carrots and cook until soft, about 3 minutes more. Add strained rice, raisins, almonds, cumin seed, pepper, cardamom powder, and clove. Stir to combine, then pour in enough broth to cover.

6. Close the cooker securely and seal the vent; set to high and heat until the first whistle, 5 to 7 minutes. Reduce to medium and cook for 5 minutes. Remove from the heat and let rest for 7 minutes, then let pressure release naturally, about 10 minutes. Immediately transfer cooked rice to a serving dish to prevent overcooking.

Stovetop Directions:

Boil broth ingredients for 1 hour. After soaking the rice, combine all rice ingredients and all broth (if broth doesn't measure 3 1/2 cups, add water to get that amount of liquid) and bring to a boil. Reduce heat to low and place a paper towel over the pot. Cover with a lid and cook until rice is tender, about 25 minutes.