1 kg (2 1/4 lb) rice
500g mutton or beef
1 kg (36 oz) carrots
4 onions
350g vegetable oil
salt
cumin
cayenne pepper to taste.

Heat oil until white smoke appears. Add sliced onions and sear in oil until reddish-brown. Cut meat in pieces and saute with onions. After a few minutes put in carrot strips and cook until golden. Add water, salt, spices and stew for 20-25 minutes. Add rice and more water, just 1-1.5 cm above surface of rice. Cook uncovered until water evaporates. Cover and cook on low heat 20-25 minutes.