1 kg (2 1/4 lb) rice
500 g (18 oz) mutton or beef
120 g (4-5 oz) chickpeas
800 g carrots
3 onions
300 g or 1 1/4 cup vegetable oil
salt and spices to taste

Wash rice and soak in salty water 1 1/2-2 hours. Soak chickpeas 5-6 hours or use canned chickpeas. Sear meat and sliced onions in oil until reddish-brown. Add carrot strips and mix thoroughly. Add 1:1 water, chickpeas, salt, and spices and stew for 20-25 minutes. Add rice and cook on low heat 30 minutes.