Cut the meat into 2×2" cubes.

Slice the onions in ¼" half circles.

Heat the pressure cooker on medium high heat, add oil and start frying the meat.

Add salt, ground cumin and black pepper. Fry until slightly brown on all sides and add onions.

Fry onions along with the meat until onions are soft and golden brown.

Add all the water, mix it and close the lid of the pressure cooker.

Cook on medium-high heat for about 15-20 minutes (30 minutes for beef).

Prepare the carrots by cleaning, washing and julienning them.

Once the time is up, open the pressure cooker and transfer contents to a large nonstick pot.

Place the carrots evenly on top of the meat and onions without mixing.

If using chickpeas and garlic, rinse the chickpeas and distribute them over the carrots, drop the garlic.

Wash the rice well at least 2-3 times, drain the water and place the rice over the carrots evenly.

Ensure the water covers the rice by at least 1 inch, adding more if necessary.

Close the lid and let it stand on medium-high heat for 10 minutes or until the rice absorbs the water.

Check every 2 minutes to prevent burning, and flip the top layer of rice after about 8 minutes.

Once the water is absorbed, make a dome of rice and sprinkle whole cumin on top.

Lower the heat to 2 (low), close the lid and keep it for another 10 minutes.

Remove the lid, check the rice, and mix the ingredients well.

If undercooked, sprinkle some water and close the lid again for 5 minutes.

Serve in a Lagan with meat and garlic in the middle, alongside fresh vegetables or a spring salad.