| 1. | Put 2 cups water, meat, garlic, peppercorns, 1 tsp salt and half the cardamoms, cinnamon, cloves and bay leaves in cooker. |
| 2. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 12 minutes. |
| 3. | Remove cooker from heat. Reduce pressure by placing cooker in a basin of cold water (approximately 2 minutes). |
| 4. | Open cooker. Remove meat. Strain cooking liquid. If necessary, add water to strained liquid to make 3½ cups stock and reserve. |
| 5. | Wash and wipe dry cooker. |
| 6. | Heat oil in cooker for about 2 minutes. Add remaining cardamoms, cinnamon, cloves and bay leaves. Stir for a few seconds. Add onions and fry till well browned. Add remaining water (½ cup) and boil for a few seconds. Add meat. Stir fry for about 3 minutes. |
| 7. | Add rice and stir fry for about 3 minutes. Add stock and remaining salt (4 tsp). Stir. |
| 8. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes. |
| 9. | Remove cooker from heat. Allow to cool naturally for 5 minutes. Lift vent weight slightly to release pressure. |
| 10. | Open cooker. Serve hot. |