Kyrgyz Paloo

The Kyrgyz version of Central Asian rice pilaf with meat and carrots.

Ingredients

500 g		lamb or beef, cut into chunks
2 cups	480 ml	long-grain rice, rinsed well
3		large carrots, cut into thin matchsticks
2		large onions, sliced or chopped
1		whole head of garlic, washed
1/3 cup	80 ml	vegetable oil
1 tsp	5 ml	cumin seeds
to taste		salt
2 to 2.5 cups	480–600 ml	hot water

Brown the meat: Heat the oil in a heavy pot or Dutch oven over medium-high heat. Add the meat chunks and cook until well browned on all sides.
Add aromatics: Add the sliced onions and cook for 3 minutes until soft. Add the carrot matchsticks and cumin seeds, stirring gently for another 5 minutes.
Simmer the base: Pour in a half cup of water, season with salt, and let it simmer for 10 minutes until the vegetables soften and flavors blend.
Layer the rice: Spread the rinsed rice in an even layer over the meat and vegetable mixture. Press the whole unpeeled head of garlic right into the center of the rice.
Add water: Gently pour remaining hot water over the rice so it sits about half an inch above the rice level. Do not stir.
Cook and steam: Boil uncovered on medium heat until the rice absorbs most of the surface water. Reduce heat to the lowest setting, cover tightly with a lid, and steam undisturbed for 30 minutes.
Serve: Fluff the rice, mix gently, and serve in a large mound on a platter with the whole garlic head placed on top.