I recall there was a discussion around eid time about afghani rice (with raisins and carrots). I found a youtube on how to make it.
From experience, you gotta make every thing ahead of time (ie frying carrots and making the burnt sugar), while leaving boiling the rice last. This way the rice will not be sticky, because it will be steamed right after being boiled and drained.
Also I think she boils the rice for too long. For me , 8 minutes max will get the grains to the "knotted" stage. Steaming can be done in an oven proof dish in the oven for even distribution of heat.