Ingredients

• Medium-grain white rice 400 g
• Lamb shoulder or beef chuck, boneless 400 g
• Carrots 400 g
• Onion 1 large (150 g)
• Sunflower oil 100 ml
• Garlic 1 whole head
• Cumin seeds 2 tsp
• Dried red chili 1 small
• Salt 2 tsp
• Boiling water 700 ml

Instructions

1. 1

   Rinse the rice in several changes of water until the water runs clear, then soak it in warm salted water for 30 minutes.

2. 2

   Cut the meat into 3 cm pieces, slice the onion into half rings and cut the carrots into thick matchsticks.

3. 3

   Heat the oil in a heavy pot or kazan over high heat until very hot, then brown the meat on all sides for 8-10 minutes.

4. 4

   Add the onion and fry for 5 minutes until golden, then add the carrots and cook for 10 minutes, stirring gently, until they soften.

5. 5

   Stir in the cumin, chili and salt, pour in 300 ml of the boiling water and simmer covered over low heat for 30 minutes.

6. 6

   Drain the rice, spread it evenly over the meat without stirring and press the garlic head into the center. Pour in the remaining 400 ml of boiling water and cook uncovered over medium-high heat for 10-12 minutes, until the water is absorbed.

7. 7

   Poke a few holes down to the bottom with a spoon handle, cover tightly and steam over the lowest heat for 25 minutes. Mix gently and serve with the meat and garlic on top.