Plov with Meat and Carrots

Method

Heat the oil in a large heavy-bottomed pot over high heat and brown the meat in batches until well caramelised on all sides. Add the sliced onions and cumin seeds, cooking until the onions are softened and golden. Stir in the julienned carrots and whole garlic cloves, cooking for 2-3 minutes. Pour in the hot stock and bring to a boil, then season with salt, pepper and coriander seeds. Add the unwashed rice, distributing it evenly without stirring, and bring back to a boil. Reduce the heat to low, cover tightly with a lid or foil, and steam for 20-25 minutes until the rice is tender and all liquid is absorbed. Remove from heat and let rest covered for 5 minutes, then fluff gently with a fork and transfer to a serving platter.