Uzbek Palov

Someone gave me this recipe and it's very good. It's prepared in one pot which I like and reminds me of fried rice. It requires A LOT of oil but the end result doesn't taste oily. Just buttery and delicious! Lamb is traditional but I used venison.

Ingredients

1 lb venison or beef or lamb (traditional), cubed
5 carrots, peeled and julienned
1 c dried chickpeas, soaked overnight
3.5 c long grained rice, washed until water runs clear
1 large onion, peeled and sliced thin
1 c butter
8 c boiling water
Salt & cumin to taste
1 clove of garlic, outer skin peeled

Method

Melt the butter in a dutch oven over medium heat. When hot, add the meat. The meat should sizzle and brown. Add onions and cook until caramelized. Add carrots and chickpeas. Cook until softened. Add rice and boiling water and allow to boil. Lower the garlic head in the middle of the pot. Lower the heat, cover and allow the dish to simmer on low heat until the rice is cooked. Season to taste.

Remove the garlic head and mix the ingredients in the pot before serving.