Turkmen Pilaf (Palaw)

Serves 8

1 kg meat (chicken / turkey / lamb / beef)
2 onions, sliced in half circles
5-6 medium carrots, julienned
300 ml vegetable oil
1 kg basmati rice
1½ l water
2 tablespoons salt (approx)

Cut up the meat into mouthful chunks. Add a pinch of salt and mix. Heat oil in a non-stick pot and fry the meat chunks until light brown. Stir in the sliced onions and continue frying. Stir in the julienned carrots and fry until soft. Add water and the remaining salt. Boil for 10 minutes. The broth should have a slight salty taste.

Rinse and drain the rice and pour into the pot. Once the water has been absorbed, reduce the heat, cover, and cook for 30-40 minutes, stirring once in between.